Walnut Breakfast and Snack Cookies
These walnut cookies are excellent for on-the-go breakfasts or snack, and are ideal for freezing.
Recipe courtesy California Walnuts
| Servings |
| 5-6dozen large cookies |
| Servings |
| 5-6dozen large cookies |
Ingredients
- 1 cup butter softened
- 2 1/4 cups brown sugar packed
- 1 tbsp maple flavouring
- 1/2 tsp vanilla extract
- 1 398ml can crushed pineapple in its own juice
- 3 1/3 cups all-purpose flour
- 3/4 cup instant skin milk powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 1/3 cups quick cooking oatmeal (not instant)
- 2 cups raisins chopped dates or a combination
- 2 cups walnuts coarsely chopped
Servings: dozen large cookies
Units:
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Ingredients
Servings: dozen large cookies
Units:
|
Instructions
- In large mixing bowl, with electric mixer, cream together butter and sugar until fluffy. Beat in maple flavouring and vanilla. Stir in pineapple and juice.
- In separate bowl, mix together flour, milk powder, baking soda, cinnamon and salt. Stir dry ingredients into pineapple mixture. Stir in oatmeal, raisins and walnuts until well combined.
- Drop by rounded spoonfuls onto greased baking sheet. Bake in 350°F (180°C) oven for 12 to 15 minutes or until golden brown. Cool on baking rack.
