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Source: California Walnut Board

California Walnut Breakfast and Snack Cookies
Simple walnut breakfast cookie that is excellent for on-the-go breakfasts or snack, and are ideal for freezing.
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Serves: 24 (1 cookie each)
Prep Time: 15 minutes
Cook Time: 15 minutes
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1/2 cup butter, softened
1 cup brown sugar
1/2 teaspoon vanilla
One 14 ounce can crushed pineapple, well-drained
1 3/4 cups all-purpose flour
1/2 cup instant skim milk powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 3/4 cups oatmeal, quick-cooking (not instant)
1 cup dried cranberries
1 cup coarsely chopped California walnuts

Preheat the oven to 350° F. Grease a large baking sheet.

In a large mixing bowl, with electric mixer, cream the butter and brown sugar until fluffy. Beat in the vanilla and stir in the crushed pineapple.

In a separate bowl, mix together the dry ingredients until well combined. Add the dry ingredients into the pineapple mixture and stir until well combined.

Drop the cookie dough by rounded spoonfuls onto the greased baking sheet. Bake in the oven for 12 to 15 minutes or until golden brown. Cool on a baking rack.

Per Serving: 180 calories; 8 g fat; 3 g saturated fat; 10 mg cholesterol; 90 mg sodium; 25 g carbohydrate; 2 g fiber; 3 g protein

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