The Perfect Fall Cookie

We recently spent a few days in Camarillo, California celebrating my Mother's birthday. I wanted to share a few photos of my sister Joan's home while it is decorated for Fall. We felt like we were staying at a charming Bed and Breakfast. I also wanted to share her recipe for a delicious cookie she baked for us while we were there.....Oatmeal Walnut Chocolate Chip Cookies. This is a little table she has set up in her kitchen......the basket there is holding the leftover biscuits we had that morning for breakfast with our sausage gravy and eggs......see what I mean about that Bed and Breakfast?

Pilgrims on the table...........

Beautiful tabletop vignette in the diningroom...........

Some of you will recognize her Jack Vettriano painting of the dancers on the beach........by the way it rained every day we were there........which was fine with us........very cozy

Here's a little proof that Autumn has indeed arrived........even in Southern California......a few falling leaves

And finally here's the cookie recipe.....there were a few left so she sent them with us when we left town........driving in the rain, cups of hot Starbucks coffee in hand......perfect ending to a great trip!

Joan's Oatmeal Walnut Chocolate Chip Cookies

1 cup of vegetable shortening

1 cup sugar

1 cup brown sugar, firmly packed

2 eggs

2 Tbsp milk

1 1/2 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

4 cups oatmeal ( not instant)

1 cup semi-sweet chocolate chips

1 cup chopped walnuts

Preheat oven to 375 degrees. Blend shortening and sugars together gradually. Add eggs, milk, vanilla, and beat well. Add flour, baking soda, salt and beat well. Stir in oats, chocolate chips, and walnuts.

Drop by rounded tablespoons onto ungreased cookie sheet placing them about 2 inches apart.

Bake for 13 to 15 minutes depending on your oven and how chewy you want them.

Cool on wire rack or flat surface (they can easily break if not laying flat)

Makes about 42 cookies.

Enjoy!