Product 19 Peanut Butter Cookies: A Beloved Recipe Lives On (Even After Discontinuation)
It is with a heavy heart that we acknowledge the discontinuation of Product 19 cereal. For many, this vitamin-fortified flake cereal was more than just a breakfast staple; it was a distinctive ingredient that brought a unique texture and a subtly malty, slightly sour note to beloved recipes, particularly these unforgettable Product 19 Peanut Butter Cookies. The news, as reported by sources like Atlas Obscura, marks the end of an era for this iconic breakfast food. Its quiet departure from supermarket shelves has left a void in the hearts of its devoted fans and bakers alike.
However, the spirit of culinary innovation and the joy of a perfect cookie prevail! While the original Product 19 may be gone, the incredible recipe for these peanut butter cookies remains. We are 100% confident that with the right cereal substitute, you can still achieve a remarkably similar texture and flavor profile, ensuring that the legacy of these delightful cookies continues. This post aims to celebrate the original creation while providing a clear path forward for those eager to recreate its magic. Of course, nothing will ever be precisely the same as Product 19, but a delicious tribute is certainly within reach.
The Unique Charm of Product 19 Peanut Butter Cookies
These peanut butter cookies are more than just a sweet treat; they’re a journey back to a time when unique cereals graced our pantries. The original recipe called for Product 19, a vitamin-fortified cereal composed of flakes from corn, oats, wheat, and rice. What truly set Product 19 apart for baking was its distinctive flake structure. Unlike many other cereals that quickly become soggy, Product 19’s flakes were noticeably sturdier and denser, contributing to a wonderfully crisp and sandy texture in the final cookie. Beyond its structural integrity, the cereal boasted a unique malt-y and slightly sour flavor profile, which added an unexpected depth and complexity to the peanut butter. This subtle tang cut through the sweetness of the sugars and the richness of the peanut butter, creating a perfectly balanced and incredibly addictive cookie.
For many, the appeal of Product 19 extended beyond its taste and texture. The cereal’s bold, red box with its giant “19” emblazoned across the front evoked a sense of a “futuristic cereal from the past.” It felt like a product ahead of its time, a promise of “better living through chemistry” – a nostalgic nod to mid-century optimism. Its distinctive branding and name made it stand out, creating a loyal following. The lamentable truth is that Product 19 slowly became harder to find, disappearing from mainstream grocery stores, only to briefly reappear online before its official discontinuation. While we mourn its loss, the magic it brought to these cookies is something we can still strive to achieve.
Recreating the Magic: Finding the Perfect Product 19 Cereal Substitute
The original recipe for these delightful cookies is based on a fantastic find by Jona at The Tarnished Spoon. Her rendition perfectly captured the essence of what made these cookies special. They possess a delightful texture, often compared to Pecan Sandies due to their crumbly, tender, and slightly sandy bite, yet with the distinct and comforting flavor of peanut butter without being overly sweet. The secret to their unique characteristic lies in the crushed flake cereal.
Given that Product 19 is no longer available, the immediate question arises: what can we use instead? The key is to find a cereal that mimics the original’s sturdiness and multi-grain composition. A robust, unsweetened or lightly sweetened flake cereal is ideal. Many bakers have found great success with **Total cereal**. Its multi-grain flakes offer a similar density and hold up well when crushed and baked, providing that desired crispness. While Total might not have the exact malt-y and slightly sour notes of Product 19, its neutral-to-slightly-toasted flavor allows the peanut butter to shine, while still contributing the essential textural element.
Tips for Choosing Your Cereal Substitute for Product 19 Cookies:
- **Look for Multi-Grain Flakes:** Cereals with a blend of corn, wheat, or oats tend to be sturdier than plain cornflakes.
- **Avoid Sugary Cereals:** Heavily sweetened or frosted cereals can alter the cookie’s sweetness level and might caramelize too quickly, affecting texture. Stick to unsweetened or very lightly sweetened options.
- **Consider Texture:** The goal is a crisp, sandy texture. Puffed cereals or very thin, delicate flakes won’t achieve this. You need something that, when crushed, still retains some integrity.
- **Taste Test:** If possible, taste your chosen substitute cereal on its own. Does it have any strong flavors that might clash with peanut butter?
- **Experimentation is Key:** Don’t be afraid to try different options! While Total is a popular choice, you might discover another flake cereal that gives you the perfect consistency and flavor for your preference.
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Product 19 Peanut Butter Cookies Recipe
Product 19 Peanut Butter Cookies
Anna
Pin Recipe
Ingredients
- 1 ½ cups Product 19 or Total cereal (finely crushed)
- 1 cup all-purpose flour (127 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, room temperature (114 grams)
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar (light or dark)
- ½ cup creamy peanut butter
- 1 large egg
- ½ tsp. vanilla extract
- ¼ cup finely chopped roasted peanuts (optional, for extra crunch)
- Cinnamon sugar or regular granulated sugar for rolling
Instructions
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Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper. This helps prevent sticking and ensures even baking.
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In a large zipper bag or food processor, crush the cereal to very fine crumbs. The finer the crumbs, the better they will integrate into the dough and create that signature sandy texture. Set aside.
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In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure these dry ingredients are well combined to ensure even leavening in your cookies. Set this mixture aside.
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In a large mixing bowl, using an electric mixer, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light, creamy, and fluffy. This typically takes about 2-3 minutes. Next, add the peanut butter and continue to beat until it’s thoroughly blended into the butter-sugar mixture. Finally, incorporate the large egg and vanilla extract, beating until the mixture is light and fluffy again, scraping down the sides of the bowl with a spatula occasionally to ensure everything is well mixed.
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Gradually add the reserved flour mixture to the wet ingredients, stirring on low speed or by hand until just blended. Be careful not to overmix the dough. Once the flour is incorporated, gently stir in the crushed cereal and the optional finely chopped peanuts until they are evenly distributed throughout the dough.
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Using a tablespoon or a small cookie scoop, portion out mounds of dough onto plates or a baking sheet lined with foil or parchment paper. Briefly chill the dough in the refrigerator for about 10-15 minutes while the oven finishes preheating. This helps the cookies maintain their shape and prevents excessive spreading during baking, resulting in a chewier texture.
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(Repeat of step 1 for clarity, but already done: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.)
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Shape the slightly chilled dough into neat, uniform balls. If desired, gently roll each dough ball in cinnamon sugar or regular granulated sugar for an added sparkle and a hint of extra sweetness. Arrange the prepared dough balls on your lined baking sheets, spacing them about 2 inches apart to allow for spreading. Lightly press down on each ball with the palm of your hand or the back of a fork to flatten them slightly.
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Bake for 10-13 minutes, or until the edges are lightly golden brown and the centers appear set. Baking times can vary depending on your oven, so keep a close eye on them. Once baked, remove the baking sheets from the oven and let the cookies cool on the sheet for 2 minutes. This brief resting period allows them to firm up before transferring. Then, carefully transfer the cookies to a wire rack to cool completely. These cookies are truly best when fully cooled, as their unique crisp and sandy texture develops and improves significantly.
Baking Tips for Crispy Peanut Butter Cereal Cookies
Achieving the perfect crispy, sandy texture in these cereal-infused peanut butter cookies is all about attention to detail. Here are some extra tips to ensure your batch turns out wonderfully:
- **Finely Crushed Cereal is Key:** The goal is to integrate the cereal seamlessly into the dough. If the pieces are too large, they won’t provide that uniform “sandy” texture and might make the cookies crumbly. A food processor is excellent for this, or a zip-top bag and a rolling pin for a good arm workout.
- **Room Temperature Ingredients:** Ensure your butter is truly at room temperature (softened but not melted) and your egg is also at room temperature. This allows them to cream together properly with the sugars, creating an emulsified, airy base that contributes to the cookie’s final texture.
- **Don’t Overmix the Flour:** Once you add the flour mixture, mix only until just combined. Overmixing develops gluten, which can lead to tougher cookies. We want tender and sandy!
- **The Importance of Chilling:** Chilling the dough is a crucial step that prevents the cookies from spreading too much in the oven. It allows the fats to solidify, making for a thicker, chewier cookie with a better texture. Don’t skip this step, even if it’s just for 15-20 minutes.
- **Evenly Sized Balls:** For consistent baking and appearance, try to make your dough balls as uniform in size as possible. A cookie scoop is ideal for this.
- **Don’t Overbake:** These cookies bake relatively quickly. Look for lightly golden edges and centers that look set but might still be slightly soft. They will continue to cook slightly as they cool on the baking sheet. Overbaking can make them excessively dry.
- **Cool Completely:** As noted in the recipe, these cookies truly shine when fully cooled. The texture, particularly the cereal crunch and sandy crumb, develops beautifully as they reach room temperature. Resist the urge to eat them warm if you want the best experience!
- **Storage:** Store the cooled cookies in an airtight container at room temperature for up to 5-7 days.
A Legacy That Endures: The Future of Cereal Cookies
While the discontinuation of Product 19 is a loss for cereal aficionados and home bakers alike, it also highlights the adaptability and creativity inherent in the culinary world. Recipes like these Product 19 Peanut Butter Cookies remind us that even when a key ingredient disappears, the spirit of a beloved dish can live on through clever substitutions and a willingness to experiment. The unique contribution of a crunchy, sturdy cereal to a classic peanut butter cookie transforms it into something truly special – a cookie that offers more than just sweetness, but also a delightful textural complexity. Whether you use Total cereal, a similar multi-grain flake, or even venture into creating your own blend, the essence of these “futuristic from the past” cookies will continue to bring joy. So, gather your ingredients, find your perfect cereal stand-in, and bake a batch of these nostalgic, yet timeless, peanut butter cereal cookies. Share them with friends and family, and keep the memory of Product 19, or at least its delicious contribution to baking, alive!