This Peanut Butter Treats (Wholesome Goodness) recipe originated in a tattered and torn cook book. Unfortunately, just the recipes survived so there is no way to accredit this recipe to a particular cookbook or author. From the layout of the cookbook, I think it might be a grouping of recipes from a church in the Tampa Bay, Florida region.
Normally, a somewhat healthy recipe is a rarity from a church cookbook. This Peanut Butter Treat (filled with Wholesome Goodness ingredients) is an exception. It is sweetened with honey (use some locally collected honey, if available) and the Peanut Butter chips. The recipe uses sunflower seeds, rolled oats and dried cranberries which amps up the wholesome factor.
As wholesome as these are, you might desire something more cookie-like. If so, try these crunchy pecan cookies. These treat are more akin to a granola bar. If you desire something more traditional, go for the cookie recipe. Speaking of traditional, check out this recipe for granola bars from Just A Taste(r).
Peanut Butter Treats (Wholesome Goodness)
A recipe from the mid-1980's reminiscent of a granola bar cookie.
Prep Time10 mins
Cook Time20 mins
Servings: 20 cookies
- 1 Large Egg
- 1 Cup Honey I used local honey
- 3/4 Cup Canola Oil
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 Cups Rolled Oats Quick-Cooking
- 1 Cup Whole Wheat Flour
- 3/4 Cup Toasted Wheat Germ
- 1 Cup Peanut Butter Flavored Chips
- 1/2 Cup Sunflower Seeds Roasted
- 1/2 Cup Dried Cranberries
- 1/4 Cup Water
Preheat oven to 350°F.
In a medium bowl, combine egg, honey, oil, water, salt, and vanilla.
In a mixing bowl, stir together oats, flour, and wheat germ.
Add liquid ingredients mixture to the dry ingredients mixture and mix well.
Stir in peanut butter chips, sunflower seeds, and dried cranberries.
Using a 1/4 cup measure, drop dough onto an ungreased cookie sheet approximately 2-inches apart.
Use the bottom on a water glass or the measuring cup to flatten each mound to about 3-inches in diameter.
Bake in preheated oven for 15 to 20 minutes or until light brown.
Remove from baking sheet and cool completely on a wire rack.
Notes to Nibble on Peanut Butter Treats (mix up the Wholesome Goodness):
- If possible, use locally sourced honey.
- The dried cranberries are just a preference. Use any dried fruit – raisins, cherries, or blueberries. You get the idea.
- Add a little cinnamon or chai spice for a little more depth of flavor.
- Use peanut butter candy pieces in place of the peanut butter chips for a little more sweetness.
- If you like a little more crunch, increase the bake time.
- If the dough is difficult to work with, stick the dough in the refrigerator or freezer to stiffen the dough.
- Let the cookie sheets cool between baking batches. Warm cookie sheets can start baking the dough before they hit the oven.
- These cookies freeze well. Simply place in a ziplock bag and place in the freezer. Place them in a lunch bag and they willl be thawed and ready to eat by launch.
These crunchy pecan coconut cookies are attributed to Sarah (last name unknown). Here in Florida, there are Estate Sales most weekends. A prize find are any hand written recipes. This represents one such recipe (and the reason we have no last name for Sarah). If you are craving some chocolate, check out this Family Favorite Pecan Chocolate Chip cookie recipe.
Chocolate or crunch. Which to choose? If you are leaning towards chocolate, checkout the link above, try out the recipe, and leave a comment on how things went. Want to up the crunch? Though not documented in the original recipe, it is pretty easy to add some extra crunch to these crunchy pecan coconut cookies. Place some Demerrara sugar in a bowl, then place some tap water in another bowl. Grab a cup or glass with a round bottom about two inches in diameter. Roll the cookie dough into balls before placing them on the cookie sheet. Once placed on the sheet, dip the bottom of the glass in the water and then in the sugar. Press the glass onto the dough balls to the desired thickness. The sugar should transfer to the surface of the dough. Once baked, the sugar gives some added texture and crunch. The sugar also adds a nice flavor profile.
Once these are baked, you will notice a resemblance to a sandie cookie. Popularized and mass-produced by Keebler(r) in the mid-1950’s in the United States, you might notice a close cousin to the Keebler Pecan Sandie (r) cookie. Make these crunchy pecan coconut cookies today and bring home the crunch.
A Few Last Notes And Tips about these Crunchy Pecan Coconut Cookies:
- The addition of the sugar-water process above is optional.
- If the dough seems too soft, place the dough in the refrigerator to firm the dough.
- Make sure to let the cookie sheets thoroughly cool between batches. If the sheets are still warm, the dough tends to spread more.
Pecan Coconut Cookies (Bringing the Crunch)
These pecan coconut cookies certainly bring the crunch. The chopped pecans and shredded coconut pair nicely to deliver big flavor.
Prep Time25 mins
Cook Time15 mins
Servings: 40 cookies
Large Glass Bowl
Medium mixing bowl
- 1 cup oatmeal quick cooking
- 1 cup coconut
- 1 cup sugar granulated
- 1 cup brown sugar light brown
- 1 cup butter
- 1 cup oil
- 1 large egg
- 1 teaspoon baking soda
- 1 cup Rice Krispies
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 3 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup pecans finely chopped
Preheat oven to 350°F.
Line a cookie sheet with either parchment paper or a silicon mat.
In a large bowl, combine sugars, butter and oil.
Add eggs and vanilla to sugar-butter mixture.
In another bowl, whisk together oatmeal, coconut, baking soda, Rice Krispies (r), salt, cream of tartar and flour.
Gradually add dry ingredients to wet ingredients.
Place on prepared cookie sheet by teaspoons full approximately 2-inches apart.
If preferred, make a design on each mound by pressing flat with the tines of a fork.
Bake about 15 minutes or until a golden brown.