I recall the first time I made crunchies, I was 11 years old in Primary School. It was part of a class activity. As a group of classmates the aim of the activity was to work together as a team. We didn’t have measuring utensils and ended up using way too much sugar, but the cookies turned out delicious none the less. I recently stumbled upon this recipe on the back of the Jungle Oats carton and I just had to bake these all time favourites. I love these crunchies for breakfast or afternoon tea .


Here’s the simple recipe with ingredients I always have in my pantry and fridge:



  • 250g butter

  • 500 ml sugar

  • 2 eggs

  • 125ml peanut butter

  • 10ml bicarbonate of soda

  • 25ml milk

  • 5ml vanilla essence

  • 500ml flour

  • 500ml Jungle Oats

  • 500ml desiccated coconut

  • 500ml Kellogg’s cornflakes



Preheat oven to 180 degrees

  1. Cream butter and sugar

  2. add whisked egg

  3. add peanut butter and mix well

  4. dissolve bicarbonate of soda in milk, add vanilla essence. Add to butter mixture and blend well.

  5. Mix the rest of the ingredients. Add to the peanut butter.

  6. Form walnut sized balls.

  7. Place on greased tray and flatten slightly with fork.

  8. Bake for 15 – 20 minutes until golden brown

  9. Turn onto a cooling rack. Allow to cool and store in an airtight container.


Makes approximately 48 cookies


Happy Baking.



Follow me on Twitter

Check out my Instagram

Nicole MoilaComment