These are extra yummy cookies because of the strong, tangy flavor of the black walnuts. The flavor of black walnuts is about five times stronger than that of the English or Carpathian walnuts you purchase at the supermarket. One teaspoonful of these nutmeats can usually flavor an entire cake.
SERVINGS
Makes about 40 cookies
INGREDIENTS
13/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 pound unsalted butter, at room temperature
11/2 cups brown sugar, firmly packed
1/4 cup white sugar
2 large eggs
21/2 teaspoons vanilla extract
31/2 cups old-fashioned rolled oats
11/2 cups chopped black walnuts
PREPARATION
1. Preheat the oven to 350°F. Place a rack in the upper third of the oven. Grease two cookie sheets.
2. Mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another, larger bowl, beat the butter with the sugars until light and fluffy, then mix in the eggs and vanilla extract. When it’s well blended, mix in the dry ingredients. Stir in the oats and black walnuts.
3. Drop the dough by the teaspoonful onto the cookie sheets, spaced about 3 inches apart in all directions. Using the greased bottom of a glass, press each lump of dough down until it’s an even 1/2 inch thick. (Regrease the glass bottom as necessary to prevent sticking.) Bake 1 sheet at a time for 7 to 8 minutes, or until lightly browned and nearly firm when pressed in the center of the cookie. Rotate the sheet 180 degrees halfway through the baking. Remove each sheet from oven when done and set aside to cool for 2 minutes, then remove the cookies to a wire rack to finish cooling.
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