Walnut Breakfast and Snack Cookies
These walnut cookies are excellent for on-the-go breakfasts or snack, and are ideal for freezing.
1 cup (250 mL) butter, softened
2-1/4 cups (550 mL) packed brown sugar
1 tbsp (15 mL) maple flavouring
1/2 tsp (2 mL) vanilla extract
1 can (14 oz/398 mL) crushed pineapple, in its own juice
3-1/3 cups (825 mL) all-purpose flour
3/4 cup (175 mL) instant skin milk powder
2 tsp (10 mL) baking soda
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) salt
3-1/3 cups (825 mL) quick-cooking oatmeal (not instant)
2 cups (500 mL) raisins, chopped dates or a combination
2 cups (500 mL) coarsely chopped walnuts
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.
Makes 5 to 6 dozen large cookies.
