Zutaten für Toasted Oat Walnut Cookies
- Quick Oats
- 1 cup walnut halves
- ¾ cup packed light brown sugar
- 1 cup (2 sticks) softened margarine
- 1 teaspoon vanilla extract
- 1 large egg
- All Purpose Flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
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Zubereitung von Toasted Oat Walnut Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 2 cups rolled oats and 1 cup walnut halves.
- Spread the oat and walnut mixture evenly on a large ungreased jelly roll pan (15 1/2 x 10 1/2 x 1 inches).
- Bake for 15-20 minutes, stirring halfway through, until lightly browned.
- Remove from oven and let cool completely.
- In a separate large bowl, cream together 1 cup (2 sticks) softened margarine and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add 2 cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the cooled toasted oat and walnut mixture.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let cool slightly on the baking sheets before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
43g
Fat
7g
Carbs
6g
