SUE'S OATMEAL MACADAMIA NUT COOKIES
This is an old family recipe that I 'tweaked' by adding macadamia nuts. I bake about 1,000 of these every year for our St Joseph Garden Tour and I don't even have any crumbs left.
Provided by Sue Spiersch
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Sift flour, resift with salt and baking soda. Stir in oats and nuts and set aside.
- Cream together sugar and shortening. Add eggs and vanilla. Add dry ingredients and beat til thoroughly mixed.
- Roll dough in waxed paper like logs, shaping as you roll. Refrigerate overnight.
- Unroll cookie dough and slice 1/4 inch thick and place on an ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 40.8 g, Cholesterol 20.7 mg, Fat 15.7 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 3.6 g, Sodium 211.5 mg, Sugar 23.4 g
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Akira
[email protected]These cookies are a great way to use up leftover oatmeal. I also like to add a handful of raisins or chocolate chips to the batter.
Nadim Miha
[email protected]I've made these cookies several times and they always turn out perfectly.
Tormis Mirontsuk
[email protected]I love the combination of flavors in these cookies. The oatmeal gives them a chewy texture, the macadamia nuts add a nice crunch, and the cinnamon and nutmeg give them a warm, spicy flavor.
Leah Batise
[email protected]These cookies are so easy to make and they're always a hit with my family and friends.
Bleesing Bassey
[email protected]My cookies turned out great! They were chewy and had a nice nutty flavor. I used chopped walnuts instead of macadamia nuts because that's what I had on hand, and they worked just fine.