Toasted Nut and Oatmeal Cookies

Toasted Nut and Oatmeal Cookies
1 users rated this recipe an average rating of 4.0
Makes:
36 servings
Yields:
about 96
Prep:
25 mins
Bake:
7 mins 350°F per batch
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Toasted Nut and Oatmeal Cookies

Ingredients
1/3
cup shortening
1 1/2
cups packed brown sugar
1
teaspoon baking soda
1/2
teaspoon salt
2
eggs
1
teaspoon vanilla
3
cups regular rolled oats
1 1/2
cups chopped pecans, walnuts, and/or almonds, toasted

Directions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
  2. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and nuts.
  3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
  4. Bake for 7 to 8 minutes or until edges are golden. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.

Nutrition Facts

(Toasted Nut and Oatmeal Cookies)
    Per serving:
  • 67 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 7 mg chol.,
  • 39 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 5 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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