OATMEAL WALNUT COOKIES
These yummy cookies, from Marjorie Ferrin of Colorado Springs, Colorado, are perfect with an afternoon cup of coffee or glass of milk.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14 cookies.
Number Of Ingredients 10
Steps:
- In a small bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl, combine the oats, flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts., Drop by tablespoonfuls 3 in. apart onto an ungreased baking sheet. Bake at 350° for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts :
OATMEAL RAISIN WALNUT COOKIES
Make and share this Oatmeal Raisin Walnut Cookies recipe from Food.com.
Provided by BrutusK
Categories Drop Cookies
Time 55m
Yield 46-48 Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degree Fahrenheit.
- In small bowl mix flour, baking soda, cinnamon and salt.
- Cream butter and sugars in electric mixer.
- Add eggs and vanilla beating well.
- Add flour mix, mixing well.
- Add oats, raisins, and nuts, mixing well.
- Drop tablespoon size dough on lightly greased baking sheet.
- Bake 10-12 minutes.
- Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.
OATMEAL WALNUT COOKIES
Quick and easy recipe. These can be stored in an airtight container but they are best served warm. From the Jan Feb 04 issue of Cooking Light.
Provided by Mrs.Habu
Categories Drop Cookies
Time 22m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Place first 5 ingredients in a large bowl.
- Beat with a mixer at medium speed until well blended.
- Add flour, oats and salt to egg mixture; beat well.
- Stir in the raisins and walnuts.
- Drop by level tablespoons, 1 1/2" apart, onto a baking sheet coated with cooking spray.
- Bake for 12 minutes or until lightly browned.
- Remove from oven.
- Let stand 2 minutes then remove from baking sheet and cool on wire racks.
OATMEAL RAISIN WALNUT COOKIE SANDWICHES
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 16 sandwich cookies
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
- For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
- Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
- Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
- For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
- To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
LOADED OATMEAL-RAISIN COOKIES
We use walnuts and raisins in these cookies, but feel free to try your own favorite mix of nuts and dried fruit, like pecans and cranberries or roasted peanuts and chopped apricots.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 46 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.
- Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.
- Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut.
- Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.
OATMEAL-MILK CHOCOLATE CHIP COOKIES WITH WALNUTS
Adding milk chocolate chips and chopped walnuts makes these oatmeal cookies a delicious mouthful.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer, on medium-high speed, in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the milk chocolate chips and walnuts.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
OATMEAL, WALNUT AND RAISIN COOKIES
Go nuts by adding chopped walnuts to the traditional oatmeal-raisin cookie.
Provided by Food Network Kitchen
Time 1h30m
Yield about 20 cookies
Number Of Ingredients 13
Steps:
- Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
- Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
- Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.
EXCELLENT OATMEAL COOKIES
This is a chewy oatmeal cookie.
Provided by Beatrice
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 56m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
- Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 14.8 g, Cholesterol 20.5 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.1 g, Sodium 106.8 mg, Sugar 7.7 g
GRANDMA'S CHEWY OATMEAL, RAISIN, & WALNUT COOKIES
My grandma taught me how to make these amazing cookies. They're nice and soft with a bit of a crunch and tastes wonderful--! They really give me energy when I need it and always makes the people who eat them smile. I hope they make you smile too--!
Provided by Xxvampirella13xX
Categories Drop Cookies
Time 26m
Yield 24-36 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, line pans with oven safe wax paper or foil.
- In 1 bowl, mix Flour, Baking Soda, Baking Powder, Cinnamon, and Salt.
- In another bowl, beat together the Butter, and Sugars until fluffy. {won't look entirly smooth} Then, beat in Honey, Eggs, and Vanilla.
- Gradually beat the dry mixture in with wet mixture.
- Stir in Oats, Raisins, and Nuts. {This may be a bit hard to stir}.
- Roll into good sized balls.
- Bake for 11-12 minutes until a light golden brown. Be sure not to over cook it.
- Let cool and enjoy~!
OATMEAL, CHOCOLATE CHIP & WALNUT COOKIES
If you're crazy about chocolate and nuts, then you'll love these cookies. They're perfect for autumn baking and they'll make your house smell heavenly. You'll find that they are just the right amount of sweet.
Provided by JosieMo
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Cream together sugars and butter.
- Add in eggs and vanilla extract until mixed.
- In a separate bowl combine all other dry ingredients (except chips and nuts) and add to the creamed mixture.
- Once ingredients are combined, add chips and nuts and mix well. Scoop heaping tablespoon of mixture onto an ungreased cookie sheet. Bake 14 minutes.
- Let cool for 5 minutes before serving. Great served warm. Enjoy!
OATMEAL WALNUT RAISIN COOKIES
Chewier texture with the old fashion rolled oats, if you want it more crispy add the quick-cooking rolled oats. They are yummy either way!!
Provided by Miryam MS
Categories Drop Cookies
Time 25m
Yield 24 cookies, 22 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Put parchment paper on two cookie sheets.
- In a large bowl combine sugar, brown sugar, butter, canola oil, egg and vanilla. Blend well.
- Add flours, baking soda, and cinnamon. Mix well.
- Add nuts, oatmeal and raisins. Drop dough by rounded teaspoonfuls 2 inches apart, flatten slightly with the back of the spoon, and bake between 8-12 minutes.
Nutrition Facts : Calories 154.1, Fat 7.3, SaturatedFat 2, Cholesterol 14, Sodium 51.1, Carbohydrate 20.2, Fiber 1.9, Sugar 8.9, Protein 3.1
VANISHING OATMEAL RAISIN WALNUT COOKIES
Add walnuts to Quaker's Oatmeal Raisin cookies to give them an extra crunch. These cookies are great for any occasion and can be made any time thoughout the year.
Provided by mandabauer166
Categories Dessert
Time 1h15m
Yield 42-48 cookies, 42-48 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Beat together margarine and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt.
- Mix well.
- Stir in oat, raisins, and walnuts.
- Mix well.
- Drop by rounded tablespoonfuls onto ungreased cookies sheet.
- Bake 10-13 minutes or until golden brown.
- Cook on cookie sheet and remove to wire rack.
- Makes about 4 dozen cookies.
Nutrition Facts : Calories 129.5, Fat 6, SaturatedFat 3, Cholesterol 21.7, Sodium 94.9, Carbohydrate 17.8, Fiber 0.9, Sugar 9.6, Protein 2
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- Place first 5 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, and salt to egg mixture; beat well. Stir in raisins and walnuts.
- Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet coated with cooking spray. Bake at 350º for 12 minutes or until lightly browned. Remove from oven; let stand 2 minutes. Remove cookies from baking sheet; serve warm.
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