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This is a soft, chewy cookie with a walnutty taste. Hearty, they are excellent for breakfasts on the go or as a snack, and are ideal for freezing.

California Walnut Breakfast and Snack Cookies

1 cup butter, softened
2 1/4 cups packed brown sugar
1 tablespoon maple flavouring
1 teaspoon vanilla extract
1 (14-ounce) crushed pineapple, in its own juice
3 1/3 cups all-purpose flour
3/4 cup instant skim milk powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 1/3 cups quick-cooking oatmeal, not instant
2 cups raisins or chopped dates or 1 cup each
2 cups coarsely chopped California Walnuts

1. In large mixing bowl, with electric mixer, cream together butter and sugar until fluffy. Beat in maple flavoring and vanilla. Stir in pineapple and juice.
2. In separate bowl, mix together flour, milk powder, baking soda, cinnamon and salt. Stir dry ingredients into pineapple mixture. Stir in oatmeal, raisins and walnuts until well combined.
3. Drop by rounded spoonfuls onto greased baking sheet.
4. Bake in 350°F oven for 12 to 15 minutes or until golden brown. Cool on baking rack.

Makes 5 to 6 dozen large cookies.

Recipe provided courtesy California Walnuts.

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