Thin Crispy Peanut Wafers

Recipe by OceanIvy
READY IN: 23mins
YIELD: 30 wafers




  • Adjust oven rack to center of oven (these will bake 1 sheet at a time).
  • Preheat oven to 400°.
  • If you have cookie sheets with only one raised rim (best for recipe) or use any cookie sheet turned upside down.
  • Line sheets with foil, shiny side up. (Don't use heavyweight, or cookies won't bake well) set aside.
  • Pour 1 cup of peanuts in bowl of a food processor fitted with a metal chopping blade.
  • Add a few tablespoons of the sugar and briefly pulse machine 10 times to chop nuts into coarse pieces.
  • Some will be powdery, some coarse, and some whole, it is okay, set aside.
  • Melt butter in a small pan over moderate heat; set aside for now.
  • Combine sifted flour and baking soda; set aside.
  • Place egg, milk, melted butter, and remaining sugar in small bowl of an electric mixer.
  • Beat until mixed; add sifted dry ingredients and the peanuts. Beat again until mixed.
  • Transfer to shallow bowl for ease in handling. Spray a foil-lined sheet with Pam.
  • Place dough by slightly rounded tablespoonfuls (not heaping) on sheet, placing the mounds 3 inches apart. Try to keep shapes neat.
  • Top each with a few of the peanuts (if you like or with as many as you can fit on the top each cookie).
  • Bake 1 sheet at a time. After 5 minutes, reverse sheet front to back.
  • Cookies will rise, spread out, then flatten into very thin wafers with bumpy tops.
  • They will spread out to 3 1/2 to- 4 1/2-inches in diameter.
  • Cookies should bake until golden brown, then remove from oven.
  • If cookies have run into each other, cut apart immediately while very hot.
  • Cool on sheet for 1 or 2 minutes, then slide foil off sheet.
  • Let cookies stand until firm enough to be removed.
  • Will be easy to peel the foil away from backs.