“This recipe came from one of our neighbors in Salem, Oregon that we went to the beach with fairly often. We would bring these during camping trips too. Originally, this recipe made a ton of cookies. Our neighbors after all, had 5 kids and they needed a lot of cookies to feed all the kids! We cut the recipe down to less than 5 kids though for our use.” – Jean Hansen
“These are cool because you can keep the dough in the fridge, slice off pieces, and bake them as you want them. That way you can have fresh hot cookies any time! After all, it only takes 12 minutes to bake them.” – Calla Ferre
“The hardest part about these cookies is finding the Black Walnut Flavoring. McCormick discontinued the flavor in 2005; however, I was able to find an independent supplier in New York, Marshall’s Creek Spices. Shipping is a little pricey, but it ends up comparable to store bought flavoring costs per ounce. And it is worth ordering. The Black Walnut Flavoring imparts a unique and addictive nutty flavor to this classic cookie.” – April Ferre
Black Walnut Oatmeal Cookies
Ingredients
- 1 Cup Shortening
- 1 Cup Brown Sugar
- 1 Cup White Sugar
- 2 Eggs Beaten
- 1 Teaspoon Vanilla
- 1 1/2 Cup Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 3 Cups Quick Cooking Oats
- 1 Cup Nuts Optional
- 1 Teaspoon Black Walnut Flavoring
Instructions
- Cream shortening and sugar. Add eggs and vanilla, beat well. Add dry ingredients, oats and nuts. Add black walnut flavoring.
- Roll in waxed paper; chill overnight in refrigerator. Bake 12 minutes at 350 degrees.
1949 Recipe – Jean Hansen