| 1 | Preheat oven to 375f and adjust the rack to the middle level. |
| 2 | Using the food processor, chop the walnuts by turning the machine on and off about 10 times; reserve them. |
| 3 | Process the butter and sugar for 1 minute, or until the mixture is creamed and fluffy. |
| 4 | Add the egg, vanilla, cinnamon and salt and process the mixture for 1 minute, stopping the machine once to scrape down the sides of the bowl. |
| 5 | Add the rolled oats, wheat germ, flour and reserved nuts and combine the batter by turning the machine on and off a couple of times, or until the flour just disappears. |
| 6 | Do not over-process it. |
| 7 | Scrape down the sides of the bowl once during processing. |
| 8 | Batter will be very thin. |
| 9 | Drop the batter by the scant teaspoonful well apart on well greased aluminum baking sheets that have been sprinkled with water. |
| 10 | Do not use teflon-coated sheets. |
| 11 | Place about 12 cookies on each 17-by-14-inch sheet. |
| 12 | (these cookies spread while baking). |
| 13 | Bake for 6-to-8 minutes, or until they are browned. |
| 14 | Let them rest on the baking sheets for 2 minutes, then transfer them carefully and quickly to wire racks with a metal spatula. |
| 15 | If they cool before they are removed from the baking sheet, return the sheet to the oven for 1 minute. |
| 16 | Let the cookies cool completely before storing them in an airtight container. |
| 17 | this recipe is from "abby mandel"s cuisinart classroom," (cuisinart cooking club, inc., 1984). |
| 18 | abby mandel - prodigy guest chefs cookbook |
