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Show Walnutty Oatmeal Cookies These easy-to-make drop cookies rate A-plus for delicious deli-cious flavor and a delightfully chewy, crunchy texture. As with all cookies, flavor and texture are always enhanced with crisp, mellow Diamond Walnuts. One way to save money on ingredients is to buy the one-pound size of shelled Diamond Walnuts which gives you four cups of nutcracker-fresh kernels in a clear-film bag or vacuum-sealed can. The unused portion keeps well stored air-tight in your refrigerator. For the cookie jar, the lunch-box and the coffee break, nothing could be nicer than these cookies. Chocolately Oatmeal Cookies 114 cups Diamond Walnuts 23 cup shortening 12 cup (3 ounces) semi- 1 cup brown sugar, sweet real chocolate packed pieces 1 egg 34 cup sifted all-purpose 1 teaspoon vanilla flour 114 cups quick-cooking 34 teaspoon salt oats 14 teaspoon baking soda Chop 14 cup walnuts finely for tops of cookies and the remainder into medium-size pieces. Melt chocolate over hot water; set aside to cool slightly. Resift flour with salt and soda. Cream shortening, sugar, egg and vanilla together well; blend in chocolate. Add flour mixture and oats; mix well. Stir in the 1 cup chopped walnuts. Drop by rounded tablespoon-fuls tablespoon-fuls onto lightly greased cookie sheets. Sprinkle tops with reserved finely chopped walnuts. Bake above oven center at 350 degrees F. for about 15 minutes. Let stand on pan a minute or two, then remove to wire racks to cool. Makes about 24 cookies. |