“Black Walnut Oatmeal Crisps”

Hey there! Cookie Week 2017 brings you recipe number three. This cookie has been in my family forever. Black Walnut Oatmeal Crisps are a crisp cookie lightly flavored with cinnamon and packed full of rolled oats and creamy tasting black walnuts. I love this cookie because they truly remind me of days baking with my Mom.

Years ago when I was a hair stylist, I would bake dozens and dozens of cookies for my customers at Christmas. Mom would help me bag about eight varieties of cookies. Black Walnut Oatmeal Crisps were always included. Mom and I would be in the kitchen for at least two days baking up a storm. Flour and sugar everywhere but loads of fun. I miss those times but as time has gone by baking around the holidays is a must and time-honored tradition. Those memories will live on forever.

Black Walnut Oatmeal Crisps

Black walnuts have a history in my family as well. Growing up in Ohio farm country, all the back roads around our house were lined with black walnut trees. On our Sunday drives we would pull over with bags in hand and fill those burlap bags with green-skinned nuts. If you don’t already know black walnuts fall from the trees with their green skin. The green skin needs to be removed and nuts allowed to cure in an open area for several weeks until outer shell is dry. Once this happens, the nuts are ready for use in all your baked goods or eaten plain like any other nut. Black walnuts have a buttery richer taste than English walnuts. They will change the flavor profile of your recipe but one not to be missed. I use Hammons Brand Black Walnuts which are already shelled and easily found this time of year. You can also order online on their website or on Amazon if needed.

Black Walnut Oatmeal Crisps

I highly recommend you make Black Walnut Oatmeal Crisps because they are scrumptious and add a less sweet and nutty crunch to your cookie bake, potluck, and dinner party. Did I mention kids love these cookies which makes them perfect for the cookie jar for after school snacking. In addition, Black Walnut Oatmeal Crisps keep extremely well in airtight containers for at least a week plus this recipe makes about five dozen cookies. I love big batch recipes so if you decide to give some as gifts you will have enough to keep and give away. I think you’ll enjoy this cookie recipe and will add them to your list of go-to’s. Happy Baking!

Black Walnut Oatmeal Crisps

Black Walnut Oatmeal Crisps

Black Walnut Oatmeal Crisps

Black Walnut Oatmeal Crisps

1/2 cup unsalted butter

1/2 cup Crisco shortening

1 ½ cups unbleached all-purpose flour

1 cup sugar

1 cup packed light brown sugar

2 large eggs

1 ½ t. ground cinnamon

1 t. baking soda

1 t. vanilla extract

1/2 t. kosher salt

3 cups quick cooking rolled oats

1/2 cup black walnuts, finely chopped

Beat butter in bowl of stand mixer on medium-speed for 30 seconds or until softened. Add in 1/2 cup flour, sugar, brown sugar, eggs, cinnamon, baking soda, vanilla, and salt. Mix thoroughly until combined, scraping bowl sides as needed. Beat in remaining flour and stir in oats and nuts.

Shape cookie dough into two 10-inch logs. Wrap each log in waxed paper. Chill dough for at least 4 hours to overnight.

Heat oven to 375 degrees. Remove dough from refrigerator and cut into ¼-inch wide slices. Place slices 1-inch apart on parchment-lined cookie sheets. Bake for 7 – 9 minutes or until lightly browned. Cool cookies on sheets for 1 minute before removing to wire racks to cool completely.

Makes 5 dozen cookies.