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Toasted Oatmeal Cookies

Toasted oats, walnuts and brown sugar--there isn't a better flavor combination!

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( 27 Ratings)

27 Ratings

5 Stars 44%

4 Stars 30%

3 Stars

2 Stars 15%

1 Stars

Member Reviews ( 9 )

148bae72-8cc0-49f0-b03a-c514dce3e11d

Prep Time 40 min
Total Time 50 min
Servings 3

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 125
Calories from Fat: 65 ),

% Daily Value

Total Fat: 7 g; 7 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 5 mg; 5 %;
Sodium: 100 mg; 100 %;
Total Carbohydrate: 14 g; 14 %
(Dietary Fiber 1 g 1 % ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 6/15/2009 2:03:16 PM REPORT ABUSE Ingrid987 said:

Rating:

Tasty! I didn't toast the oatmeal because I like soft cookies but I did toast the nuts and you'll be glad you did. I also used dark brown sugar and together with the toasted nuts you'll get one sweet, warm, flavorful cookie! Mine spread quite a lot so I have rather big, flat soft cookies. If you toast the oatmeal you'll probably have big, flat, crunchy cookies.

This reply was: Helpful Inspiring

Posted 8/22/2008 9:42:05 AM REPORT ABUSE annecooper said:

Rating:

The portions of the ingredients have to be off! The first time making them I thought that maybe my measurments were off. The cookies came out thin as a piece of paper and very chewy. The second time, I invited my best friend to join me in making them. She is known in our family at "Betty Crocker Jr.". We mixed the ingredients again as directed and they again came out paper flat and chewy. She pondered over the recipe and said that we would have to add more oats to the mixture to thicken the batter. It did the trick! Instead of 2 1/2 Cups of oats, we used 3 1/2 Cups.

This reply was: Helpful Inspiring