Preparation

• 1  In bowl, whisk together oatmeal cookie mix, chopped walnuts and flour. Stir in butter to form stiff dough. Shape a heaping tablespoon of dough around chocolate caramel pocket and arrange on a parchment-lined baking sheet 2-inches apart. 2 Press a walnut half onto each cookie. Bake in the centre of a 350°F oven until lightly golden, about 8 to 10 minutes3 Let cool 1 minute before transferring to rack to cool completely. 4 Store in an airtight container for up to 3 to 5 days. Freeze up to one month.
• Source: California Walnut Board