Oatmeal Walnut Cookies Recipe

5 4 2
Oatmeal Walnut Cookies Recipe
Oatmeal Walnut Cookies Recipe photo by Taste of Home
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Oatmeal Walnut Cookies Recipe

Read Reviews
5 4 2
Publisher Photo
These yummy cookies, from Marjorie Ferrin of Colorado Springs, Colorado, are perfect with an afternoon cup of coffee or glass of milk.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1/3 cup shortening
  • 3 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons beaten egg
  • 1/4 teaspoon 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

Directions

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

Nutritional Facts

1 each: 99 calories, 6g fat (1g saturated fat), 9mg cholesterol, 48mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1/3 cup shortening
  • 3 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons beaten egg
  • 1/4 teaspoon 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
  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

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Reviews forOatmeal Walnut Cookies

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MY REVIEW
creamofthecook User ID: 5945026 114023
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
diabeticook User ID: 4337949 93467
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
diabeticook User ID: 4337949 159935
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
Iceland User ID: 1065909 174772
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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