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“This varies from the traditional oatmeal cookie as it does not have the sweet bite of raisins or chocolate. The nuts have a distinct mellow flavor and combine beautifully with the oats. Pecans could be substituted for the walnuts, if desired.”
36-42 cookies

Ingredients Nutrition


  1. Heat oven to 350*.
  2. Spread oats and walnuts in an ungreased 15 1/2 x 10 1/2 x 1 inch baking pan. Bake 15-20 minutes, stirring occasionally, until toasted and light brown. Cool.
  3. In a small bowl, stir together flour, baking soda and salt.
  4. In a large bowl, beat together brown sugar, butter, vanilla and eggs.
  5. Stir in the oat mixture and then the flour mixture.
  6. Drop by rounded tablespoonfuls about 2 inches apart onto baking sheets sprayed with cooking oil mist.
  7. Bake at 350* for 8 to 10 minutes or until golden brown. Cool on pans for 3 minutes; remove from cookie sheet. Cool on wire rack.

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