Walnut Chocolate Chip Cookies

By Deirdre Imus, The Imus Ranch Cooking For Kids and Cowboys Remember the classic Toll House cookie from childhood? While it probably conjures up many warm memories, this version is even better because it's loaded with more nutrients. You'll benefit from a touch of fiber from the oatmeal and the vitamin E in the walnuts.  It's not quite like a vitamin pill, but every little bit helps!

Prep Time: 12 minutes

Ingredients:

1.5   Cup unbleached white flour
3/4   Teaspoon baking powder
1/2   Teaspoon salt
3/4   Cup trans fat free margarine
3/4   Cup raw unrefined sugar
1.5   Teaspoons vanilla extract
1      Egg
1      Cup rolled oats
3/4   Cup chocolate chips
3/4   Cup chopped walnuts

Cook time: 10-12 minutes

Preheat the oven to 375 F. Sift together the flour, baking powder, and salt.  In a bowl of an electric mixer, combine the margarine, sugar, and vanilla; beat on medium speed for 2 minutes, or until creamy. Add the egg and continue beating until mixture is glossy, about 1 minute more.Stir the flour mixture in with the margarine mixture until well blended. Then stir in the oats, chocolate chips and walnuts.
Drop the batter by rounded tablespoons onto a cookie sheet 2 inches apart.  flatten the cookies with floured fingers and bake 10-12 minutes, or until golden.  Remove from the pan and cool on a rack.

Makes 2.5 dozen

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.