- Dish type
- Biscuits and cookies
These cookies are chewy, crunchy and absolutely delicious! They are packed full of coconut, oats, crisp rice cereal and salted peanuts. Enjoy with a big mug of tea or coffee.
23 people made this
IngredientsServes: 6 dozen
- 225g butter
- 200g caster sugar
- 220g dark brown soft sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 200g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 pinch salt
- 160g porridge oats
- 110g desiccated coconut
- 55g crisp rice cereal, such as Rice Krispies
- 220g salted peanuts, chopped
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Preheat oven to 180 C / Gas 4. Grease baking trays.
- In a medium bowl, cream together the butter, caster sugar and dark brown soft sugar. Beat in the eggs one at a time, then stir in the vanilla. Sieve together the flour, bicarbonate of soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oat, coconut, rice cereal and peanuts, try not to pulverize the rice cereal.
- Drop spoons of the batter onto the prepared baking trays. Bake for 10 to 12 minutes in the preheated oven. Remove from baking trays to cool on wire racks.
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Reviews & ratingsAverage global rating:(25)
Reviews in English (21)
Great cookie! Chewy with a bit of crunch from the peanuts. Mine turned out a little thin, but I didn't have real butter. A friend suggested using a little less butter when a cookie recipe turns out flat. I'll try that next time. I did try the first batch without coconut (half the family doesn't like it). I added it in before I baked the next batch and was convinced the coconut is vital. It holds together better and gives it great texture. Everyone loved the taste. Thanks for sharing this recipe!-24 May 2006
Well when I first tried these I thought they were pretty good but then I found myself going back for more and more. Positively addictive! I had to bring them to work to get the away from me. A great salty/sweet, chewy yet crunchy combo. Made just as directed. Excellent.-17 Sep 2007
Yum! These are soo good! I did have to adjust the baking time and oven temp though. The first batch set off the smoke alarms! I think I finally got it right by the 3rd batch. 325 degrees for 9 minutes was about perfect. Oh, and these spread (a lot!) while baking, so make sure to space them plenty far apart! I added a bag of butterscotch chips instead of the nuts and mmmmmmmmm!-12 Jun 2006
Oaty peanut butter cookies
We’re back from France. Mildly café au lait coloured in skin tone, a respectable amount of tanning for any factor 50 obsessive mother with an eye on Vitamin D intake. I don’t want to give the wrong impression, I don’t want to sound spoilt or in any way ungrateful, because really, I’m not. Here comes the but…
I can’t help but think everyone would have been happier at home. More toys, less being dragged around castles, less long distance drives with Thomas’ Misty Island Rescue songs resounding from the portable DVD player, less of me asking ‘so boys what’s the best part of the holiday?’ Less moaning about the heat from the kids, less ridiculous exclamations of ‘some children never go on holiday and all you can do is moan about missing your friends’ from me. Gosh, we sound a miserable lot.
So to be a bit more Pollyanna about it, perhaps I should count the blessings of the static caravan holiday to France. There was wine, loads of it – and red too. Tick. There was cheese, loads of it – and stinky too. Tick. There was sun, loads of it – and hot too. Tick. And there were lots of dresses with no waistband, so that I barely noticed my girth increasing as I swigged and nibbled away. Perfect. Plenty of things to be glad for.
These oaty peanut butter cookies are nigh on the perfect guilt free treat. No, they are not in any way ‘diet’ – I don’t really make low fat biscuits, I just eat less when I feel the need. But they are full of oats and peanut butter two ingredients to be glad for I’d say. Low GI oats and high potassium peanut butter. Just ignore the butter, sugar and more sugar.
Oaty peanut butter cookies
- 105g soft, salted butter
- 65g castor sugar
- 65g soft brown sugar
- 1 large egg at room temperature
- 1 tsp bicarbonate of soda
- 130g self raising flour
- 65g smooth peanut butter
- 60g porridge oats
Preheat the oven to 180C/gas mark 4. Line 3 trays with non stick baking paper. Cream the butter and sugars together until light and creamy – about 4 minutes in a stand mixer with a flat beater or a little longer by hand. Add the egg and mix well with the flat beater or wooden spoon. Add all the other ingredients and mix until combined – don’t go crazy and mix for ages. You just want the ingredients to come together. Scoop walnut sized blobs onto the lined trays spacing at least 5cm between blobs as these cookies spread quite a lot. Bake for 8 – 12 minutes until browned and puffed up. When removed from the oven they will puff back down. If you like a brittle cookie bake until very well tanned. If you like a chewy centered cookie then bake until just blushed with tan. Cool on the trays before moving.
We all get a sweet craving every now and then so why not have some tasty high protein snacks ready to curb the craving and keep you going. These amazing salted caramel oaty protein biscuits are easy to make and taste incredible without being high in carbs or calories mean you can fit them into your macros easily.
Salted Caramel Oaty Protein Biscuits
Per serving (recipe serves 10)
60g light muscovado sugar
75g unsalted butter, melted
1 tbsp unsweetened almond milk (if needed to loosen the dough)
Preheat the oven to 180°c and line a baking sheet with parchment.
Add the flour, oats, protein and to a large bowl and mix through.
Add the sugar, egg, butter and mix again until a thick cookie dough forms.
Fold through the chocolate chips and milk (if needed to loosen the dough)
Roll into 10 even balls and space out onto the two trays. press down and shape each into discs.
Bake for 10-12 minutes until just turning golden.
Make sure to let us know how you get on with your biscuits and tag us in more of your recipes on social media @phdnutrition. We love seeing your workouts, recipes, and having you as part of our community. If you want to make sure to check out more of our amazing recipes here or grab yourself some of our other Smart Whey Protein flavours. Don’t forget we also have both Smart Protein Plant and Diet Whey and Diet Whey Plant ranges for you to try too.
Place a rack in middle of oven preheat to 350°. Toast pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool.
Line another small rimmed baking sheet with a Silpat baking mat. Cook granulated sugar, butter, and 2 Tbsp. water in a small saucepan over medium-low heat, stirring gently with a heatproof rubber spatula, until sugar is dissolved. Increase heat to medium and bring syrup to a rapid simmer. Cook, without stirring, swirling pan often, until syrup turns a deep amber color, 8–10 minutes. Immediately remove saucepan from heat and stir in pecans. Once pecans are well coated, add baking soda and salt and stir to incorporate (mixture will foam and sputter as baking soda aerates caramel). Working quickly (it will harden fast), scrape mixture onto prepared baking sheet and spread into a thin layer. Let cool completely, 5–10 minutes. Chop into pea-size pieces set aside.
Place half of butter (½ cup) in the bowl of a stand mixer. Bring remaining butter to a boil in a small saucepan over medium-low heat, stirring often with a heatproof rubber spatula. Cook, scraping bottom and sides of pan constantly, until butter sputters, foams, and, eventually, you see browned bits floating on the surface, 5–7 minutes. Pour brown butter over butter in stand mixer bowl, making sure to scrape in all the browned bits. Let sit until butter begins to resolidify, about 30 minutes.
Pulse flour, salt, and baking soda in a food processor to combine. Add half of reserved pecan brittle and 1 cup oats process in long pulses until oats and brittle are finely ground.
Add brown sugar and granulated sugar to butter and beat with paddle attachment on medium speed until light and smooth but not fluffy, about 2 minutes. Scrape down sides of bowl and add eggs and vanilla. Beat until very light and satiny, about 1 minute. Scrape down sides of bowl and add flour mixture beat on low speed until no dry spots remain and you have a soft, evenly mixed dough. Add remaining half of brittle and remaining 1 cup oats mix on low speed just to distribute. Fold batter several times with a spatula to ensure everything is evenly mixed.
Using a 2-oz. scoop or ¼-cup measuring cup, scoop level portions of dough to make 18 cookies. Place on a parchment-lined baking sheet, spacing as close together as possible (you’ll space them out before baking). Cover tightly with plastic wrap and chill at least 12 hours and up to 2 days. (If you’re pressed for time, a couple hours will do cookies just won’t be as chewy.)
When ready to bake, place racks in upper and lower thirds of oven preheat to 350°. Line 2 large rimmed baking sheets with parchment paper. Arrange 6 cookies on each prepared baking sheet, spacing at least 3" apart.
Bake cookies, rotating baking sheets top to bottom and front to back after 12 minutes, until dark golden brown around the edges, 16–20 minutes. Let cookies cool 5 minutes on baking sheets, then transfer cookies to a wire rack with a spatula and let cool completely.
Carefully move a rack to middle of oven. Arrange remaining dough on one of the baking sheets (it’s okay if it’s still warm). Bake as before (this batch might go a bit faster).
Do ahead: Dough can be formed 2 months ahead chill dough balls at least 2 hours before transferring to freezer. Once frozen solid, store in resealable plastic freezer bags and keep frozen. No need to thaw before baking, but you may need to add a minute or two to the baking time. Cookies can be baked 5 days ahead store airtight at room temperature.
Reprinted from Dessert Person. Copyright © 2020 by Claire Saffitz. Photographs copyright © 2020 by Alex Lau. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House.
How would you rate Oat and Pecan Brittle Cookies?
First time the cookies came out great. The best cookies I ever made! Today, they are fat and didn’t spread out like a baby’s face. Any idea why?
These cookies are far from bad but I feel like they're missing something. With how long they took to make, I probably won't be making them again. That being said, the recipe was easy to follow and everything worked out for me.
I contemplated making these for weeks and finally dove in during a winter storm kind of day. These were acceptable, not terrific to die for cookies. I had no troubles following the recipe closely and everything turned out as described by the author. The cookies were great warm right out of the oven but when they cooled off they were too soft and flexible, almost floppy. I was looking for crunch from the brittle but got a sense of a lump of sugar in my mouth instead. They were a good deal of work to make . They would have to be fabulous to make again and they weren’t unfortunately.
Parchment cookie sheet liners are a must, since some of the candy can melt into little pools on the edges of the cookies. Ping-pong ball sized cookies work better than smaller sizes, i.e. six cookies per standard sheet rather than 9-12 which I tried at first. The recipe isn't kidding about the long chill time. I got much much better results after I forgot about the dough in fridge for a day compared with the first batch baked after 10 hours in the fridge. I still had craters of melted candy and a few pools of it at the cookie edge but it's still pliable a few seconds out of the oven so you can just reshape then. This recipe is definitely a keeper. If I can do it, anyone can.
These are worth the effort. A little time consuming, but the extra dishes aren't too bad. If you're having trouble with the toffee try doubling the water to start, swirl the pan often, and use a wet pastry brush to wipe down the sides of the pan after each swirl. The extra water takes longer to cook out and take on the right color, but I always gets a successful caramel or toffee using that method. I made smaller cookies with a 1.5 oz scoop and they were done at around 11 minutes, check your cookies early because they get dark very quick. I will definitely be making these again!
I have two batches of sugar-coated pecans and no brittle. Like another reviewer, no sputter when the baking soda and salt were added. Both batches seemed fine—no burnt bits, nice color—but then no results. With the second batch’s syrup looking the same as the first, I checked the temperature. It was 260 F, but an internet search recommended about 300 F for toffee. I could have cranked the heat up and hoped for no burning even though 10 minutes had gone by, but decided instead to give up on this recipe and use the batches in pecan ice cream.
Like every recipe in Dessert Person, these cookies are absolutely delicious and are definitely worth the few extras steps. The cookie dough is arguably even more yummy than the baked cookies so I'm making this recipe again today just to have frozen dough to eat :)
So many steps, but so worth it! The only thing I changed was I scooped 1oz dough balls instead of 2oz. I ended up making 36 cookies instead of 18. They were still a good sized cookie and oh so delicious. Yes, not a quick and easy cookie, but definitely worth it once and a while! Plus, super easy to freeze the dough, so make a double or triple batch and freeze the extra. It was my first time making brittle as well, and this method worked very well. Thank you Claire.
I am having the WORST time making the brittle. Tried 3 times. The first time burnt the caramel. The second time ended up with browned sugar covered pecans. The third time a little better, was able to pour out most of the brittle, but had a ton of crystallized sugar in about 75% of the brittle. So frustrating, because I really wanted to make these. I don’t consider myself a beginner baker (I make pain au chocolat weekly.). But this brittle is driving me insane.
I failed at the brittle twice. Neither time did it bubble when I added the salt/baking soda. I quit.
I keep browned butter in my fridge at all times so this was not too labor intensive for me. Also, if you read the book you will see that she says that this is a longer recipe. To me, nothing good comes quickly so I do not mind the extra steps. If you want to do something right, then you should take the time to do so. If you want something quick, go to the store and pick out cookies. The brittle worked swimmingly for me on my first try. Be sure to read the directions carefully. Weigh everything out, don't cut corners by baking with measuring cups. These cookies are amazing and I will be making these at least once a week moving forward.
A really delicious cookie with just the right texture and a lot of depth of flavor. However, it's a whole lot of work. Not too bad if you separate it out over a few days, but still a lot for a few cookies. Iɽ make them again, but only for special occasions. Another note: I made mine gluten- and dairy-free, using King Arthur Gluten-Free All-Purpose Flour and Earth Balance Unsalted Buttery Sticks. The brittle made with Earth Balance wasn't great by itself, but you couldn't taste a difference in the final product.
I have now attempted to make the brittle twice and both times were terrible failures. I will try again with a better brittle recipe then attempt the rest of this recipe. Very frustrated and annoyed at all the pecans I've wasted during this process.
I have made this cookie three times. The first two using toffee bits and refrigerating the dough over night. I use a scale to weigh cookies and use 35 grams for each cookie. The first two times the cookies were excellent but were thicker and even though I flattened them slightly before putting them in the oven they came out thicker and did not spread and get the crispy/chewy texture. The third time I made the pecan briTTLEand refrigerated the dough for 80 minutes which is my practice for my favorite chocolate chip cookie I make. 1. I weight the cookies at 35 grams and it produces about 34 cookies. 2. The brittle is sensational and adds depth and flavor dimensions that create that salty sweetness that makes this cookie. 3. I bake the cookies for 13 minutes and they spread to a perfect size and have that crispy chewy texture. This recipe is now in my top three for cookies - amazing flavor . The brittle is just not that hard to make and combined with the brown butter - so many interesting subtle flavors. Thank you
This recipe is. strange. I’m a very experienced baker and made these with a friend who has studied pastry. While making the brittle, we threw out two full batches of butter and sugar that had crystallized beyond repair before determining that it would be best to throw Claire’s instructions in the trash along with it and making the candy the traditional way— butter mixed in after caramelizing the sugar. Once we had our brittle, we proceeded with the recipe, which was as fussy as we expected, but what we didn’t expect was that the cookies, in the end, were. good. Not incredible, not great, just. good. The brown butter flavor doesn’t come through with so much else going on, the inordinate amount of vanilla doesn’t come through much either, and the outer 2/3 of cookie turned to a crisp almost like a tuile. Similar results could easily be achieved with far less effort.
- Softened butter: I like to use salted butter in these cookies, but you can replace it with unsalted butter if that’s what you have. Just add an extra 1/8-1/4 teaspoon of salt.
- Peanut butter: Go with a processed brand like Jiff or Skippy, as these give you the most consistent results for baking. You could probably get away with using natural peanut butter if you really want to, but these cookies have not been tested with it, so I can’t guarantee the results.
- Brown and granulated sugar: A mix of brown and granulated sugar is used to sweeten the cookies.
- Large eggs: The eggs in this recipe add moisture to the dough and act as a binder for the rest of the ingredients.
- Vanilla extract: Even in peanut butter cookies, a little vanilla in the dough is such an excellent flavor boost.
- All-purpose flour: Make sure you’re measuring your flour either by weight or using the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife). Too much flour and your cookies might not spread correctly.
- Quick-cooking oats: I prefer quick-cook oats for these cookies, but see my note below if you don’t have any on hand.
Baking soda: Baking soda gives the cookies a little lift and (along with the sugar) helps them spread.
A Note on Oats
This recipe calls for quick-cook oats (AKA instant or minute oats). These are rolled oats that have been processed into smaller, thinner pieces so they cook more quickly. Using quick-cooked oats gives you a less “oaty” cookie. You’ll still get plenty of texture, but your peanut butter oat cookies aren’t going to taste like a granola bar.
If you normally keep old-fashioned/rolled oats on hand, not a problem. You can either embrace the extra texture and use them as-is or place 2 cups of oats into your food processor, pulse until most of the oats have been cut into smaller pieces and measure out 1 1/2 cups of the processed oats to use in the cookies.
Do not use steel-cut oats. No good can come of that.
- Preheat the oven to 350°F. Butter a baking sheet.
- In a bowl, cream the butter and sugars with an electric mixer until the mixture is light. Add the vanilla extract and egg. Beat well. Add the flour, baking powder, and peanuts. Blend well.
- Drop rounded tablespoons of batter, 2 inches apart, onto the baking sheet. Bake for about 10 minutes, or until the cookies are light brown. Cool. Drizzle the melted chocolate over the cooled cookies. Store in a cool, dry place.
Country Weekend Entertaining
Oaty Choc-Nut Chunk Peanut Butter Cookies
Preparation time: 20mins // Makes approx 18 cookies
- 50g (1¾ oz) (approx. ½ cup) dark chocolate (I used a fair-trade dark chocolate bar with almonds)
- 50g (1¾ oz) (approx. ½ cup) walnuts (or pecans, or almonds or hazelnuts or…)
- 1 cup whole wheat flour
- 1 cup traditional oats
- ½ tsp baking soda
- ½ cup brown sugar
- ½ cup smooth peanut butter
- 2 tbs sunflower oil
- 2½ tbs rice milk (or any non-dairy milk)
- 1 tsp vanilla extract
Pre-heat the oven to 200°C/392°F and prepare two large baking trays by lining with baking paper.
Chop the chocolate and walnuts into chunks with a sharp knife, set aside.
Shift the flour and baking soda into a large bowl, add the oats, sugar, chocolate and walnut chunks and stir to combine well.
In a jug whisk/stir the peanut butter with the oil, rice milk and vanilla extra until smooth.
Mix the peanut butter mixture with the dry ingredients until well combined.
Using a tablespoon, spoon out each cookie portion onto the prepared baking trays and flatten slightly.
Place in the pre-heated oven for 10-13 minutes, remove from the oven just as the cookies start to golden.
Allow to cool on the baking trays for 5 minutes before turning out onto a rack to cool completely.
This recipe was adapted from have cake, will travel’s Chocolate Chip Oatmeal Cookie recipe.
- ½ cup shortening
- ½ cup margarine, softened
- 1 cup packed brown sugar
- ¾ cup white sugar
- 1 cup peanut butter
- 2 eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick-cooking oats
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
1/2 cup rice flour
1/2 cup oat flour
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon bicarb soda
1/2 teaspoon cinnamon
Chia ‘egg’ – mix one teaspoon chia seeds with water and allow to thicken
4 teaspoons vegan butter melted – I used nuttelex lite
Small handful pistachios
Small handful crasins
1 @peakchocolate rest chocolate bar chopped + 2 bars melted to drizzle over the top (sarah15 to save $)
Oaty Peanut Butter Cookies
Cream together both sugars and the butter until light and fluffy. Beat in the egg and vanilla. Beat in the remaining ingredients, mixing well together.
Roll in your hands into walnut sized balls and place spaced well apart on the baking sheet. Flatten slightly and top each (optional) with a few more salted peanuts.
Bake for 12 to 15 minutes until golden brown on the edges. Leave to cool on the baking sheet for 15 minutes before scooping off onto a wire rack to cool completely. Repeat as necessary until all the cookies have baked. Store in an airtight tin.
Any oat cookie..topping..etc♥I bet they do smell great..so weird about baking times..happens here so often! Must be altitudes etc..
I am sure it must be. Although it is a British recipe. I hope you will try them. I think the boys will love, LOVE them. Today they have settled to a lovely chewy cookie. Very tasty! xo
Yummy I love pb cookies Marie! If only I could get rid of this stupid cold I caught! Lol.
Oh dear Jan! I hope that you are able to soon shake the cold! There is nothing worse to keep you down! Sending healing thoughts! Xo
I have actually made a similar cookie when my hubby and I were craving some and were baking with the ingredients we had. They are delicious! Question: would porridge oats be compared to quick cooking oats or the not quick cook variety? I’m American, and I’m not sure! Thanks!
Hi Amanda. I would not use quick cooking oats personally. I also wouldn't use the large flake oats. Find something in between. They really are delicious! xo
These have just come out of the oven and I couldn't wait to nibble on one - really, really delicious and something I will make again and again. The smell as they are baking is intoxicating.
Like you, I grew up with peanut butter (we called it peanut paste in Australia) and my favourite snack as a kid was to spread it on celery sticks and eat it. Yum. The Swede never had peanut butter growing up, so he's a bit bemused by my love for it. However, he loves your Peanut Shortbreads and I think he's going to love these.
This is one of my favourite cookies Marie and I am so pleased that you also are enjoying them! I could never be without peanut butter! I hope Lars also enjoys these cookies! xo
- Preheat the oven to 200 °C.
- Pour 100 ml of boiling water over the YOGI TEA® Choco and leave to steep for 10 minutes. Then remove tea bags.
- Mix all the dry ingredients together in a mixing bowl, then add the oil and tea and stir thoroughly.
- For each cookie, place around 1 tbsp of dough on a baking tray lined with baking parchment and use a spoon to shape into a disc of around 10 cm diameter.
- Bake in the centre of the oven for 15 minutes. Leave to cool on a cooling rack for 10 minutes before serving.
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