Black Walnut Oatmeal Cookies Recipes

BLACK WALNUT OATMEAL COOKIES

Steps:

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

BLACK WALNUT OATMEAL COOKIES

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.

CHEWY OATMEAL WALNUT COOKIES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Lightly grease the cookie sheets or line them with parchment paper or a silicone baking mat.
• Combine the flour, baking soda, cinnamon and the salt in a large bowl with a wire whisk. Set the bowl aside.
• In a separate bowl, cream the butter and the sugar. Add the egg and vanilla. Combine completely. Slowly add flour mixture until it was well combined. Hand-stir the oats and the walnuts.
• Drop 2 tablespoons of dough for on the prepared cookie sheets.
• Bake the cookies for 12 to 14 minutes or until they are browned around the edges.
• Take the sheets from the oven, and allow the cookies to cool on the sheets for 1 to 2 minutes.
• Remove the Oatmeal Walnut Cookies to a wire rack to cool completely before storing them in a cookie jar with a loose lid. Notes: Most cookie recipes call for "ungreased cookie sheets." For those recipes, we recommend spraying your cookie sheet with cookie spray and wipe away any excess oil with a paper towel. This way you don't have to worry about scraping off your cookies.

BLACK WALNUT RAISIN OATMEAL COOKIES

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.

OATMEAL WALNUT COOKIES

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.

FAVORITE BLACK WALNUT COOKIES

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!

BLACK WALNUT COOKIES

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.

BLACK WALNUT COOKIES

Steps:

• In a small bowl, combine flour, baking soda, and cream of tarter; set aside.
• In a large bowl, cream butter, sugar, and brown sugar.
• Add beaten eggs; mix well.
• Add dry ingredients; mix well.
• Fold in black walnuts.
• Separate dough into 4 parts.
• Roll each part and pat on ends to make flat.
• Refrigerate overnight or longer.
• Preheat oven to 375°F.
• Grease a baking sheet.
• Slice off cookies from the refrigerated rolls and place on prepared cookie sheet.
• Bake for 5 minutes or until golden light.
• Cool on wire rack.