Black Walnut Oatmeal Cookies Food

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.

OATMEAL WALNUT COOKIES

Steps:

• Preheat oven to 350°F.
• Place first 5 ingredients in a large bowl.
• Beat with a mixer at medium speed until well blended.
• Add flour, oats and salt to egg mixture; beat well.
• Stir in the raisins and walnuts.
• Drop by level tablespoons, 1 1/2" apart, onto a baking sheet coated with cooking spray.
• Bake for 12 minutes or until lightly browned.
• Remove from oven.
• Let stand 2 minutes then remove from baking sheet and cool on wire racks.

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.

OATMEAL RAISIN WALNUT COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
• For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
• Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
• Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
• Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
• For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
• To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.

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.

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 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.

BLACK WALNUT COOKIES I

Steps:

• Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well.
• Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
• Preheat oven to 400 degrees F (205 degrees C).
• Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.

BLACK WALNUT COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
• Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.

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 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.

OATMEAL COOKIES WITH RAISINS, DATES, AND WALNUTS

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.
• Using electric mixer, beat butter, vegetable shortening, and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.
• Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

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 (ENGLISH WALNUT)

Steps:

• cream butter and both sugars together.
• add eggs.
• add dry ingredients.
• mix well.
• add walnuts.
• form into 1/2 inch x 3 inch x 12 inch bars and wrap in wax paper.
• place wrapped bars on cookie sheet in refridgerator for at least 4 hours to harden for slicing.
• Slice bars into 1/4 inch cookie slabs and place on cookie sheet.
• bake at 450 deg. F for 5-6 minute bottoms should be golden brown and crispy.

BLACK WALNUT BUTTER COOKIES

Steps:

• In a bowl, cream butter. Combine the flour, cornstarch and confectioners' sugar; add to butter and mix well. Stir in walnuts. , Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. , Bake at 300° for 20-25 minutes or until set. Remove to wire racks to cool. Dust with additional confectioners' sugar.