1/1 Photo of Spanish Peanut Cookies
Robb Dabbs's Note:
Given to me by an old friend. Wonderful texture and flavor.
My Private Note
Units: US | Metric
- 354.88 ml flour
- 7.39 ml baking powder
- 4.92 ml baking soda
- 236.59 ml brown sugar, firmly packed
- 236.59 ml unsalted butter, softened
- 1 egg
- 236.59 ml rolled oats
- 236.59 ml flaked coconut
- 236.59 ml salted peanuts
- 118.29 ml corn flakes, finely crushed
- 1Cookies: Combine flour, baking powder, baking soda; set aside.
- 2Cream butter and sugar. Add egg and beat well.
- 3Add all dry ingredients, blending after each addition.
- 4Drop by rounded teaspoon on ungreased cookie sheet.
- 5Bake at 350°F for 12-15 minutes.
- 6Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick).
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Nutritional Facts for Spanish Peanut Cookies
Serving Size: 1 (1272 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 124.3
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 3.5 g
- Cholesterol 15.3 mg
- Sodium 86.7 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 0.8 g
- Sugars 7.8 g
- Protein 2.0 g