Oatmeal Walnut Cookies Recipe
Oatmeal Walnut Cookies Recipe photo by Taste of Home

Oatmeal Walnut Cookies Recipe

Publisher Photo
These yummy cookies, from Marjorie Ferrin of Colorado Springs, Colorado, are perfect with an afternoon cup of coffee or glass of milk.
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 14 servings

Ingredients

  • 1/3 cup shortening
  • 3 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons beaten egg
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup quick-cooking oats
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup chopped walnuts

Nutritional Facts

1 cookie equals 99 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 48 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Directions

  1. 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.
  2. 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. Yield: 14 cookies.
Originally published as Oatmeal Cookies in Cooking for 2 Fall 2008, p9

Nutritional Facts

1 cookie equals 99 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 48 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Reviews for Oatmeal Walnut Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 14, 2011

"Terrific! Love that this recipe makes just over a dozen cookies. I cracked 1 large egg in a Pyrex liquid measuring cup and beat it with a fork. It came to about 2 Tbs. 1/4 of a cup is 4 Tbs so 2 Tbs was easy to read in the liquid measuring cup as it is half way up to the 1/4 cup mark. I do believe the recipe is correct calling for 2 Tbs beaten egg. Beat the egg ( or be it eggs if they are smaller) and measure out 2 Tbs. That is what I tried. I do believe you could use 2 Tbs of egg substitute like Egg Beaters as one reviewer suggested. I know mine came out great. :)"

MY REVIEW
Reviewed Sep. 17, 2009

"I added 1/4 cup of raisins to this recipe and it make 17 cookies and they were great.diabetic cook"

MY REVIEW
Reviewed Sep. 17, 2009

"These are great. The recipe is cut way down so that you only end up with 14 cookies, (which I love) so I used an egg white and it worked great. The 2 T is most likely egg beaters or similar product."

MY REVIEW
Reviewed Nov. 5, 2008

"Hi: Upon reading this recipe it say's 2 taablespoons beaten egg. This must be an error. Could someone please confirm this for me. Must be 2 eggs.Thanks.Syl."

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