Peanut Rocks are an oatmeal cookie with chopped peanuts. The cookies have a mild peanut flavor that gets stronger over time.
I found this recipe in an old Workbasket Magazine, dated July, 1969. The recipe was submitted by Mrs. Ewald Johnson.
In order to make a dairy-free cookie, I slightly altered the original recipe. I substituted soy milk for milk and vegan butter for the butter or margarine. If you are not interested in a dairy-free cookie, you can use milk and butter or margarine.
The recipe included ground raisins, but I omitted them because my husband is not a fan of raisins in baked goods. So, if you like raisins, try adding them. Adding raisins will make the cookies a little sweeter, maybe a little chewier.
Workbasket Magazines have recipes and craft ideas in each issue. It's interesting to see the older recipes and crafts along with the advertisements from the 1950's - 1980's. Peanut Butter Brownies and Sloppy Joe are two Workbasket recipes that I posted.
When I first made the cookies, the flavor was very mild and the cookies were soft. A couple days later, the peanut flavor was stronger and the cookies were not as soft. My husband prefers the cookies a few days after they are baked.
I hope you enjoy the Peanut Rocks!
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup vegan butter, softened You can use butter or margarine.
- 2 tablespoons soy milk You can use milk, or another non-dairy milk.
- 1 cup honey
- 2 cups quick cooking oatmeal
- 1 cup peanuts, chopped
- 1 cup raisins, ground Optional. I omit because my husband doesn't like raisins in baked goods.
- Preheat the oven to 375F.
- Prepare baking sheets by lightly spraying with cooking spray or use silicone mats.
- Sift the flour, baking soda and baking powder together. Set aside.
- Using an electric mixer, cream the vegan butter and honey until light and fluffy.
- Add the oatmeal, peanuts and raisins (if including) to the vegan butter mixture.
- Add the flour mixture and the milk to the oatmeal mixture. Blend until thoroughly combined.
- Drop cookie batter by rounded teaspoons on prepared cookie sheets.
- Bake for 10-15 minutes or until cookies are browned around the edges.
- Let cookies cool 5-7 minutes before removing to cooling racks.
- The flavor improves with age.
Last updated on August 15th, 2019