Oatmeal Walnut Cookies
OATMEAL WALNUT COOKIES
Made By Using A Wooden Spoon And Baked In A Toaster Convection Oven
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| Oatmeal Walnut Cookies |
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| Oatmeal Walnut Cookies |
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| Oatmeal Walnut Cookies |
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| Oatmeal Walnut Cookies |
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| Oatmeal Walnut Cookies |
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| Oatmeal Walnut Cookies |
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| Quaker Oats Old Fashioned |
Oatmeal Walnut Cookies
Ingredients
¼ cup butter
¼ cup vegetable shortening
½ cup sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon orange rind peel
Ingredients
¼ cup butter
¼ cup vegetable shortening
½ cup sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon orange rind peel
1 ¼ cups all purpose flour
½ cup rolled oats.
⅛ teaspoon nutmeg
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup chopped walnuts
¼ cup chopped walnuts
Method
1. Preheat oven to 350 degrees.
2. Grease cookie sheets.
3. Cream together butter, vegetable shortening and sugar.
4. Add egg; vanilla extract and orange rind peel.
5. Combine together all dry ingredients, flour, oats, salt and baking soda.
6. Add and blend into cream mixture.
7. Fold in chopped walnuts.
8. Refrigerate for approximately 1 hour.
9. Slightly flour bread board or counter and rolling pin.
Place cookie dough and roll out to approximately 1/4 inch thick.
Cut out with 2 inch round cookie cutter or to shape of choice.
Move to greased cookie sheets and set approximately 2 inches apart.
10. Bake 350° for 12 to 15 minutes.
11. Place on cooling rack to cool.
12 Store in airtight cookie jars.
13. Makes 24 cookies.
Oatmeal Walnut Cookieswere made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman
Similar Recipes:-
Oatmeal and Raisin Sugar Cookies
Cherry and Nut Cookies
10. Bake 350° for 12 to 15 minutes.
11. Place on cooling rack to cool.
12 Store in airtight cookie jars.
13. Makes 24 cookies.
Oatmeal Walnut Cookieswere made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman
Similar Recipes:-
Oatmeal and Raisin Sugar Cookies
Cherry and Nut Cookies
PHOTOS DONE ON MOBILE - DIRECT THROUGH FACEBOOK
PHOTOS DONE ON AMAZON FIRE KINDLE
Rolled oats
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| A tablespoon of rolled oats |
Rolled oats are traditionally oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and stabilized by being lightly toasted.
Rolled oats that are sold as porridge oats usually have had the tough bran removed. They have often, but not always, been lightly baked or pressure-cooked or "processed" in some fashion. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that are simply rolled whole oats without further processing can be cooked into a porridge and eaten as "old-fashioned" oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they are sometimes called "quick" or "instant" oats. Rolled oats are most often the main ingredient in granola and muesli.
Rolled oats can be further processed into coarse powder, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food. Current logo since 2012 | |
| Subsidiary | |
| Industry | Food |
| Founded | September 4, 1877 (as Quaker Mill Company) Ravenna, Ohio, U.S. |
| Founder | Henry Parsons Crowell |
| Headquarters | Chicago, Illinois, U.S. |
Area served | Worldwide |
Key people | Robbert Rietbroek (Senior Vice President & General Manager) |
| Products |
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| Parent | PepsiCo |
| Subsidiaries | Gatorade |
| Website | quakeroats |
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