California Walnut Breakfast and Snack Cookies

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 can (14 ounces) pineapple, crushed, well-drained
  • 1 3/4 cups all-purpose flour
  • 1/2 cup milk powder, skim, instant
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 3/4 cups oatmeal, quick-cooking (not instant)
  • 1 cup cranberries, dried
  • 1 cup California walnuts, coarsely chopped


  1. In large mixing bowl, with electric mixer, cream butter and brown sugar until fluffy; beat in the vanilla. Next, stir in the crushed pineapple.
  2. In separate bowl, mix together the dry ingredients until well combined. Add the dry ingredients into the pineapple mixture and stir until well combined.
  3. Drop by rounded spoonfuls onto greased baking sheet. Bake in 350° F oven for 12 to 15 minutes or until golden brown. Cool on baking rack.


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