Walnut Jumbos
Crunchy, nutty walnut jumbos combine warm spices and hearty oats for a delightful treat, perfect for cookie lovers and suitable for all occasions.
Ingredients
Instructions
- Cream butter and brown sugar until smooth.
- Add eggs and molasses; mix well.
- Combine dry ingredients (flour, salt, baking powder, soda, cinnamon, ginger) and mix into wet mixture.
- Stir in rolled oats and chopped walnuts.
- Drop dough by tablespoonfuls onto a lightly greased cookie sheet.
- Bake at 350°F for 10 minutes.
- Let cookies stand in pan for 5 minutes before removing.
Tips & Substitutions
For a chewier texture, consider using quick oats instead of rolled oats. If you're out of molasses, honey or maple syrup can serve as a substitute, though the flavor will vary. Toasting the walnuts before adding them enhances their flavor. To reduce the sugar, use a mix of brown sugar and a sugar substitute for a lighter option.
Serving Suggestions
These Walnut Jumbos are delightful on their own but pair beautifully with a glass of milk or a scoop of vanilla ice cream. For a festive touch, serve them alongside Cathy'S Banana Pudding for a delicious dessert spread. They also make a great addition to a cookie platter during holiday gatherings.
Storage & Reheating
Store leftover Walnut Jumbos in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to three months. To reheat, warm them in the oven at 350°F for about 5 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Jumbos contains roughly 967 calories, with 15g protein, 199g carbohydrates, and 15g fat. It is an excellent source of calcium (59% of the Daily Value), iron (40% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different nut instead of walnuts?
Absolutely! Pecans or almonds can be used as alternatives if you prefer a different flavor or texture. Just be sure to chop them similarly to walnuts to maintain the cookie's consistency.
What can I do if my dough is too sticky?
If the dough feels too sticky to manage, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop and shape. Adding a bit more flour can also help, but do so gradually.
Can I make these cookies vegan?
Yes, you can make Walnut Jumbos vegan by substituting the butter with coconut oil or a vegan butter alternative. Use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) to replace each egg. The cookies will still taste delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).