Black Walnut Raisin Oatmeal Cookies Recipes

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 RAISIN WALNUT COOKIES

Steps:

• Preheat oven to 350 degree Fahrenheit.
• In small bowl mix flour, baking soda, cinnamon and salt.
• Cream butter and sugars in electric mixer.
• Add eggs and vanilla beating well.
• Add flour mix, mixing well.
• Add oats, raisins, and nuts, mixing well.
• Drop tablespoon size dough on lightly greased baking sheet.
• Bake 10-12 minutes.
• Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.

OATMEAL, WALNUT AND RAISIN COOKIES

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.

AGGIES APPLE OATMEAL WALNUT RAISIN COOKIES

Steps:

• 1. 1.HEAT OVEN TO 350o F. IN A LARGE BOWL, BEAT CRISCO, AND SUGARS ON MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY. 2. ADD EGGS AND VANILLA; BEAT WELL.
• 2. 3. ADD COMBINED FLOUR, BAKING SODA,CINNAMON AND SALT. MIX WELL. 4. ADD OATS , APPLESAUCE, RAISINS AND BLACK WALNUTS. MIX WELL 5. DROP DOUGH BY ROUNDED SPOONFULS INTO THE PALM OF YOUR HAND. ROLL INTO BALL. PLACE ON UNGREASED COOKIE SHEET. DO NOT PRESS.
• 3. 6. BAKE 8 TO 10 MINUTES OR UNTIL LIGHT GOLDEN BROWN. COOL ONE MINUTE ON COOKIE SHEET; REMOVE TO WIRE RACK. COOL COMPLETELY. STORE TIGHTLY COVERED. MAKES ABOUT 4 DOZEN COOKIES FOR BAR COOKIES:.....BAKE 30 TO 40 MINUTES IN UNGREASED 13x 9-INCH BAKING PAN. NOTE;....THESE COOKIES ARE FABULOUS

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.