Recipe: Walnut Breakfast and Snack Cookies (with pineapple and dried cranberries, freeze ahead)

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."



1/2 cup butter, softened
1 cup brown sugar
1/2 teaspoon vanilla
1 (14 ounce) can pineapple, crushed, well-drained
1 3/4 cups all-purpose flour
1/2 cup instant skim milk powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 cups uncooked oatmeal, quick-cooking (not instant)
1 cup dried cranberries
1 cup California walnuts, coarsely chopped

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

In separate bowl, mix together the dry ingredients until well combined. Add the dry ingredients into the pineapple mixture and stir until well combined. Drop by rounded spoonfuls onto greased baking sheet.

Bake in 350 degree F oven for 12 to 15 minutes or until golden brown. Cool on baking rack. May be frozen.

Makes 24 cookies
Source: The California Walnut Board