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 |
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
1 ¼ cups all purpose flour
⅛ teaspoon nutmeg
¼ teaspoon baking soda
¼ teaspoon salt
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 Cookies
were 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
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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.
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