Oatmeal-Walnut Cookies

Becky Luigart-Stayner
You can make these ahead of time and store them in an airtight container, but they're best served warm.

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Nutritional Information

Calories 109
Caloriesfromfat 28 %
Fat 3.4 g
Satfat 1.4 g
Monofat 0.9 g
Polyfat 0.9 g
Protein 2.1 g
Carbohydrate 18.3 g
Fiber 1.1 g
Cholesterol 14 mg
Iron 0.7 mg
Sodium 24 mg
Calcium 12 mg

Ingredients

1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1 cup regular oats
1/4 teaspoon salt
2/3 cup golden raisins
1/4 cup chopped toasted walnuts
Cooking spray

Preparation

Preheat oven to 350º.

Place first 5 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, and salt to egg mixture; beat well. Stir in raisins and walnuts.

Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet coated with cooking spray. Bake at 350º for 12 minutes or until lightly browned. Remove from oven; let stand 2 minutes. Remove cookies from baking sheet; serve warm.

Note:

Jean Kressy,

January 2004