Peanut Brickle Cookies and Cindy’s Big Batch Oatmeal Cookies


First, I need to apologize. The peanut brickle cookie recipe was not correct. My oven was “off”, temperature wise and I hadn’t realized it until yesterday. Anyway, I revised and clarified the peanut brickle cookie recipe.

Easy to make, easy to tote, easy and yummy to eat, the 2 cookies I’m sharing today are special. The first, peanut brickle cookies, is a family favorite. Not what you’d expect from ordinary peanut butter cookies. Bumpy and crispy with a light chewiness. Bet you can’t eat just one!

The oatmeal peanut butter cookies are from dear friend Cindy McCafferty, a Brown County reader.

Cindy brought a plate of these cookies over — she handed them to me through the kitchen door. 

As soon as I got the cookies in the house, husband Frank went for one. Then another. They are just peanutey, oatmealey and chocolatey (are those even words)? enough. Outside edges crisp, middle tender. 

So gather ‘round the table and make a batch or two.

Peanut brickle cookies

Honey roasted peanuts gives a salty/sweet element. You may not use all of the peanuts for topping the cookies.

Makes 18-24


2-1/2 cups honey roasted peanuts, divided into 1 and 1-1/2 cups

1 cup sugar, divided into 1/4 and 3/4 cups

1 cup all-purpose flour

1/2 teaspoon baking soda

1 large egg

2 tablespoons  milk

2 tablespoons butter, melted and cooled


Preheat oven to 400. 

In food processor or by hand, pulse/chop 1 cup of peanuts with 1/4 cup of sugar until some are vert finely chopped and some coarsely chopped. Set aside the other 1-1/2 cups peanuts for topping the cookies prior to baking.

Whisk flour and baking soda together. 

Beat egg with milk, butter and 3/4 cup sugar until blended. 
Beat in flour mixture and peanut/sugar mixture. 

Spoon slightly rounded tablespoons of dough about 3” apart on sprayed or parchment lined pans.

Press 1 scant tablespoon of remaining peanuts on each cookie, flattening slightly. Just do the best you can. You may not be able to fit the full amount on each cookie, but that’s OK.

Bake 10  minutes or so until golden brown. Turn sheet front to back halfway through. 

Cool until easily removed from pan.

Patty and Cindy’s heirloom oatmeal peanut butter cookies

“Makes a huge batch which can be refrigerated a week”, Cindy said. This was Cindy’s sister, Patty’s recipe. She shared it over 4 decades ago! Makes between 4-5 dozen. Note no flour in recipe.


1/2 cup butter, softened

1-1/2 cups sugar

1-1/2 cups brown sugar, packed

4 eggs

2 cups chunky peanut butter

2-1/2 teaspoons baking soda

6 cups old-fashioned oatmeal

1 cup semi-sweet chocolate morsels


Preheat oven to 350.

Beat first 4 ingredients.Then add and beat together peanut butter, baking soda and chocolate. Beat in oatmeal in small batches. Spoon slightly rounded tablespoons of dough 2” or so apart on sprayed or parchment lined pans.

Bake 8-10 minutes. 

Cool until easily removed from baking sheets.


Spray measuring cup before adding peanut butter for easy removal.

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