| 2 1/2 | cups quick-cooking or old-fashioned oats |
| 1 | cup chopped walnuts |
| 1 1/2 | cups packed brown sugar |
| 1 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1 | cup Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1. | Heat oven to 350ºF. |
| 2. | Spread oats and walnuts in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool. |
| 3. | Mix brown sugar, butter, vanilla and egg in large bowl. Stir in oat mixture and remaining ingredients. |
| 4. | Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. |
| 5. | Bake 8 to 10 minutes or until golden brown. Cool slighty; remove from cookie sheet. Cool on wire rack. |
|
| Toasting the oats gives these cookies a nutty flavor and slightly crunchy texture. |
|
| To add another layer of fabulous flavor, frost these hearty cookies with vanilla frosting when they're completely cool. |
Nutrition Information:
125 ( 65 ); 7 g ( 1 g); 5 mg; 100 mg; 14 g ( 1 g); 2 g 4 %; 0%; 0%; 2 % 1 ; 1