Black Walnut Oatmeal Cookies Recipes

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.

Steps:

• 1. Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray, set aside.
• 2. In mixing bowl, cream together butter and sugars. Add eggs and beat until light and fluffy. Add flavorings and mix well.
• 3. Whisk together flour, baking soda, salt, and cinnamon until well mixed. Add to creamed mixture a little at a time and beat on low speed until smooth. Mix in oatmeal by hand. When thoroughly mixed, fold in nuts.
• 4. Drop by heaping tablespoons onto prepared cookie sheet approximately 2" apart. Bake for 7 to 8 minutes or until cookies are lightly browned. Allow to cool one minute on cookie sheet and transfer to a cooling rack. Enjoy warm from the oven or allow to cool completely. Store remaining cookies in an airtight container.

Steps:

• In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!

Steps:

• Mix well. Drop by teaspoonfuls on parchment lined sheets or ungreased sheets.
• Bake at 350 degrees for 12-14 minutes.

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.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks.

Steps:

• 1. In Large mixing bowl beat butter until fluffy; add sugars, spices and soda. Beat until all is combined. Add the egg and beat until combines. Beat in flour slowly and stir in oats, walnuts and raisins
• 2. Drop by rounded teaspoons 2 inches apart unto ungreased cookie sheets. Bake at 350 degrees for 10 minutes. Cool 1 minute then transfer to wire racks until cool.