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Ingredients
- 3/4 c. Walnut pcs
- 3/4 c. Unsalted butter, softened
- 1 1/2 c. Light brown sugar, packed
- 1 lrg Egg
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 c. Quick-cooking rolled oats
- 1/4 c. Wheat germ
- 2 Tbsp. Cake flour
Directions
- PREHEAT OVEN TO 375F and adjust the rack to the middle level. Using the food processor, chop the walnuts by turning the machine on and off about 10 times; reserve them. Process the butter and sugar for 1 minute, or possibly till the mix is creamed and fluffy. Add in the egg, vanilla, cinnamon and salt and process the mix for 1 minute, stopping the machine once to scrape down the sides of the bowl. Add in the rolled oats, wheat germ, flour and reserved nuts and combine the batter by turning the machine on and off a couple of times, or possibly till the flour just disappears. Don't over-process it. Scrape down the sides of the bowl once during processing. Batter will be very thin. Drop the batter by the scant teaspoonful well apart on well greased aluminum baking sheets which have been sprinkled with water. Don't use Teflon-coated sheets. Place about 12 cookies on each 17-by-14-inch sheet. (These cookies spread while baking.) Bake for 6-to-8 min, or possibly till they are browned. Let them rest on the baking sheets for 2 min, then transfer them carefully and quickly to wire racks with a metal spatula. If they cold before they are removed from the baking sheet, return the sheet to the oven for 1 minute. Let the cookies cold completely before storing them in an airtight container. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 275 | |
| Calories from Fat 129 | 47% |
| Total Fat 14.75g | 18% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 113mg | 5% |
| Potassium 109mg | 3% |
| Total Carbs 34.66g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 26.93g | 18% |
| Protein 2.75g | 4% |
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