Oat and Walnut Cookies
These cookies are soft, chewy and oh-so-moreish. They are quick to make and dotted with walnuts, corn flakes and oats. Once you make them, they will become a firm favourite.
Ingredients
Serves: 15
- 100g margarine
- 125g dark brown soft sugar
- 100g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 100g plain flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons chopped walnuts
- 30g corn flakes cereal
- 80g porridge oats
Method
Prep:20min ›
Cook:12min ›
Ready in:32min
- Preheat oven to 190 C / Gas 5. Grease baking trays.
- In a medium bowl, cream together the margarine, dark brown soft sugar and caster sugar. Stir in the egg and vanilla. Sieve together the flour baking powder and salt, add to the creamed mixture and mix well. Finally, stir in the walnuts, corn flakes and oats.
- Drop heaped spoons of the batter onto the prepared baking trays. Press down slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Remove from baking trays to cool on wire racks.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (6)
I liked this cookie. It's not the fancy, really involved cookie recipe...but that's what is great about it. Basic ingredients and quick with simple on-hand items. I didn't have shortening(used margarine) or nuts(omitted)and it worked great. I reduced the white sugar to 1/4 cup because I only had frosted corn flakes. Wonderful change to a basic oatmeal cookie, yet remaining simple. Multiple grains (corn, oats and wheat). I think I will also use this recipe as a base for different add-ins, different cereals,etc. I live in the high country, so I did add a little a few extra Tbs. of flour. Thanks Herb - 03 Feb 2004 (Review from Allrecipes US | Canada)
This is a very simple recipe. My 19month old helped to make them and loved eating them. I did use butter instead of shortning. Other than that we stuck to the recipe and they turned out awesome. - 20 Jan 2009 (Review from Allrecipes US | Canada)
these were a huge hit! i used butter flavored shortening and omitted the nuts, and it worked out fine. great flavor and texture, crispy on the edges and chewier in the middle. thanks for a great recipe! - 11 Aug 2004 (Review from Allrecipes US | Canada)