3/4 c Walnut pieces
3/4 c Unsalted butter; softened
1 1/2 c Light brown sugar, packed
1 lg Egg
1 ts Vanilla extract
1 ts Cinnamon
1/2 ts Salt
1 c Quick-cooking rolled oats
1/4 c Wheat germ
2 tb Cake flour
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 until
the mixture is creamed and fluffy. Add the egg, vanilla, cinnamon and salt
and process the mixture for 1 minute, stopping the machine once to scrape
down the sides of the bowl. Add 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 until the flour just disappears. Do not 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 that have been sprinkled with water. Do not
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 minutes, or
until they are browned. Let them rest on the baking sheets for 2 minutes,
then transfer them carefully and quickly to wire racks with a metal
spatula. If they cool before they are removed from the baking sheet, return
the sheet to the oven for 1 minute. Let the cookies cool completely before
storing them in an airtight container. —
From
Yields
110 Servings