Prep 25 mins
Cook 10 mins
They take a bit of time to whip up, but worth it.
- 2 1⁄2 cups quick-cooking oats
- 1 cup finely chopped walnuts
- 1 1⁄2 cups packed brown sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cardamom (optional)
- 1⁄4 teaspoon salt
- Heat oven to 350ºF.
- Evenly spread oats AND walnuts in ungreased jelly roll pan. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool completely.
- Beat together brown sugar, butter, vanilla and eggs in large bowl.
- Gradually add in the flour, baking soda, cinnamon, cardamom, and salt.
- Stir in the toasted oatmeal/walnut mixture.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until golden brown. Cool about 2 minutes before removing from cookie sheets to cool on a wire rack.
These turned out to be a complete flop for me. The cookies spread too much in the oven and they were too thin a cookie. It was also nearly impossible to get them off of the un-greased cookie sheet. All that said, the flavour was lovely.
Nice cookies. These came out on the soft and caky side. Nevertheless, the toasted oat give them a nice flavor.
Reviewed and photographed for Photo Tag Fall 2007. Parsley...these are DELICIOUS!!! The toastie oats and walnuts just make this cookie!I did'nt even add chocolate chips because I wanted to taste them in their natural flavours and I am so glad I did'nt.Thanks for this unique cookie recipe!