Oatmeal walnut crispies from Great Cookies: Secrets to Sensational Sweets by Carole Walter

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Notes about this recipe

  • ashallen on August 23, 2020

    Nice buttery cookies with lots of walnuts and a crunchy, but not tough, texture. I removed them from the oven while they still had a bit of give/chew in the middle, but I imagine they'd become crunchy all the way through with longer baking. You can taste the baking soda, but it's not unpleasant (as long as you don't mind that flavor). I thought they might bake up very thin, but they're actually a "typical" thickness and pretty sturdy. Flavor kept very well over a couple of weeks.

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