This recipe was given to me by Brian’s grandmother Florence when we were first married. She claimed I couldn’t make it because it used black walnuts and lard. She was a bit disappointed when she found out that Brian had picked and shelled black walnuts from our front yard AND that we had lard in the freezer! Who knew!! Over the years I have played with the lard idea, substituting butter for half of the lard. Recently, I decided to substitute coconut oil for the lard with fabulous results. SO this is new and improved. However, you cannot, cannot substitute anything for the black walnuts.
Mom
- 3 1/2 cups quick-cooking oats
- 1 1/2 cups flour
- 2 cups brown sugar
- 1 cup coconut
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup butter
- 1/2 cup coconut oil
- 1 cup black walnuts
Preheat oven to 375°F. Melt butter and coconut oil together.
Mix remaining ingredients (except walnuts) together in stand mixer, pouring warm (not hot) butter/oil in while mixing. Add walnuts last.
Scoop onto cookie sheet and flatten slightly. Bake for 8-10 minutes until edges are just brown. Cool on racks.
These stay nice and moist for longer than most cookies.
Spencer Family Cookbook 