I substituted walnuts for raisins in an old recipe, and came up with my husband's favorite cookies!

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Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large bowl, mix together the shortening, white sugar and brown sugar until smooth. Stir in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until blended. Mix in oats and walnuts. Drop by teaspoonfuls, 1 inch apart, onto greased cookie sheet.

  • Bake for 12 minutes or until lightly browned. Immediately remove cookies to wire racks and allow to cool.

Nutrition Facts

109 calories; protein 1.5g 3% DV; carbohydrates 12.2g 4% DV; fat 6.3g 10% DV; cholesterol 7.8mg 3% DV; sodium 79.2mg 3% DV. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
I left in the raisins, using 1/2 cup, and changed the walnuts to macadamia nuts. Macadamia nuts, totally make either these or chocolate chip cookies! These cookies ended up nice and crunchy, without being crumbly. The amount of flour is Critical! I tried it with an 1/8-cup more flour, and the cookies were too hard, and too dry. So make sure you use 3/4 cup, and tap it down. The recipe doesn't really make 48 cookies...more like 36, but that's okay. Just double it. You'll end up eating them all in 10 minutes anyway. :-) Excellent recipe, for a novice oatmeal cookie person. By the way, nowadays, I borrowed from the pros, and make the dough-drops, putting them real close on a cookie tin, then freezing them. Take the frozen dough balls and stick them in a bag, and voila! you have fresh cookies whenever you want. I usually end up adding about 5 minutes to the baking time, if the dough's frozen. Read More
(30)

Most helpful critical review

Rating: 3 stars
11/09/2009
just so so Read More
(6)
51 Ratings
  • 5 star values: 33
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/29/2002
I left in the raisins, using 1/2 cup, and changed the walnuts to macadamia nuts. Macadamia nuts, totally make either these or chocolate chip cookies! These cookies ended up nice and crunchy, without being crumbly. The amount of flour is Critical! I tried it with an 1/8-cup more flour, and the cookies were too hard, and too dry. So make sure you use 3/4 cup, and tap it down. The recipe doesn't really make 48 cookies...more like 36, but that's okay. Just double it. You'll end up eating them all in 10 minutes anyway. :-) Excellent recipe, for a novice oatmeal cookie person. By the way, nowadays, I borrowed from the pros, and make the dough-drops, putting them real close on a cookie tin, then freezing them. Take the frozen dough balls and stick them in a bag, and voila! you have fresh cookies whenever you want. I usually end up adding about 5 minutes to the baking time, if the dough's frozen. Read More
(30)
Rating: 5 stars
12/28/2002
I have been searching for a good Oatmeal Cookie recipe forever! I've found it! These were crispy on the outside and chewy in the middle! Perfect! Read More
(24)
Rating: 5 stars
12/28/2002
Absolutely wonderful! A quick, easy delicious recipe. They were crispy outside and slightly chewy inside. I placed them in Mason jars for the Christmas holidays. They were the perfect size and texture. I cannot say enough good things about this recipe! Read More
(21)
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Rating: 5 stars
01/31/2011
These are actually the greatest cookies ever. Super easy to make-one large bowl and a wooden spoon and 15 minutes later you've got cookies. I used raisins the first time I made them and then raisins and mini chocolate chips the second time and needless to say they don't last long. Also if you cut the baking time by a couple of minutes they stay soft and chewy. Read More
(10)
Rating: 5 stars
11/15/2006
These are wonderful. Very easy. Came out perfect. Even without the walnuts they are very flavorful. Read More
(9)
Rating: 4 stars
03/16/2004
These cookies have a very good flavor. I did use a teaspoon to drop the cookies on the baking sheet but I didn't get 48 cookies more like 30. After cooling the cookies get rather hard (I did only bake for 12 minutes as the directions recommend). If you like a softer cookie just microwave them for 10 seconds before eating. Read More
(9)
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Rating: 4 stars
04/09/2010
These were very good cookies. The only changes I made was to omit the walnuts because I didn't have any and I added 1/2 tsp of cinnamon. Even my husband who says he only really likes chocolate chip cookies liked these. I used my #50 cookie scoop and got only one dozen 3" (approx.) cookies. I did bake for 12 minutes and we ate them while still a little warm. They were nice and chewy in the middle and lightly crisp on the edges. I couldn't tell you how they tasted the next day because we ate all 12 in one evening:) I can't imagine getting 48 cookies out of this amount of batter - if you do they would be awfully tiny and the baking time would have to be drastically reduced. This recipe was very similar to the Vanishing Oatmeal Raisin Cookies on my box of oats. There are just very minimal differences with one of them being the ingredients are doubled what is called for in this recipe and that one says it makes 4 dozen cookies also. I wonder if the yield of 4 dozen stated in the recipe is a misprint? No matter the size they were very good! Read More
(7)
Rating: 3 stars
11/09/2009
just so so Read More
(6)
Rating: 5 stars
10/28/2010
These where great I normally don' like oatmeal cookies but as a surprise to my wife who does I searched for a recipe and found this one I read the reviews and the one about getting flour just right it did make me keep second guessing myself but they where rght on one recommendation I would make is break the walnuts up a little if you make the cookies tsp big they will dominate the cookie but good recipe a keeper Read More
(5)
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