This is a soft, chewy cookie with a walnutty
taste. Hearty, they are excellent for breakfasts on the go or
as a snack, and are ideal for freezing.
California Walnut
Breakfast and Snack Cookies
1 cup butter, softened
2 1/4 cups packed brown sugar
1 tablespoon maple flavouring
1 teaspoon vanilla extract
1 (14-ounce) crushed pineapple, in its own juice
3 1/3 cups all-purpose flour
3/4 cup instant skim milk powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 1/3 cups quick-cooking oatmeal, not instant
2 cups raisins or chopped dates or 1 cup each
2 cups coarsely chopped California Walnuts
- In large mixing bowl, with electric mixer,
cream together butter and sugar until fluffy. Beat in maple flavoring
and vanilla. Stir in pineapple and juice.
- In separate bowl, mix together flour,
milk powder, baking soda, cinnamon and salt. Stir dry ingredients
into pineapple mixture. Stir in oatmeal, raisins and walnuts
until well combined.
- Drop by rounded spoonfuls onto greased
baking sheet.
- Bake in 350°F (175°C) oven
for 12 to 15 minutes or until golden brown. Cool on baking rack.
Makes 5 to 6 dozen large cookies.
Recipe provided courtesy California Walnuts.
