This first recipe was one of the first I stumbled upon while scoping out the selection in the wooden box. The Product 19 Crispy Peanut Butter Cookies immediately intrigued me. I researched this mysterious “Product 19” online to find out it was Kellogg’s cereal that was had been launched back in 1967. A potential clue that can indicate the age of the Recipe Box.
This corn, oat and rice cereal has developed a cult following. Seems also that it’s difficult to come by. Some have even taken to social media to demand wider distribution of this Kellogg’s cereal. A Facebook page has been created where people share info on how to get their Product 19 fix.
Since I’ve never seen this product on the shelves of any Canadian grocery store, a substitute was needed for the recipe. Based on the ingredients, more specifically the grains, I opted to use Vector.
À la cuisine!
Product 19 Crispy Peanut Butter Cookies
- 3 cups of Kellogg’s Product 19 (in this case replaced by Vector)
- 2 cups of all-purpose flour
- 2 tsp. of baking soda
- ¼ tsp. salt
- 1 cup of butter or margarine softened
- 1 cup of peanut butter
- ¾ cup of granulated sugar
- ¾ cup of brown sugar
- 2 eggs
- 1 tsp. of vanilla
- Preheat oven at 350°F.
- In large bowl, crush cereal; add flour, salt and baking soda. Set aside
- In another bowl, beat the butter until light and fluffy. Add peanut butter, granulated sugar, brown sugar, vanilla and eggs to the butter. Beat until smooth.
- Stir in dry ingredients until thoroughly combined.
- Drop a teaspoon onto baking sheets. Using the back of fork press cookie dough flat making a cross.
- Bake for about 10 minutes or until lightly browned.