Walnut Chip Cookies Recipes

OATMEAL, CHOCOLATE CHIP & WALNUT COOKIES

Steps:

• Preheat oven to 350°F
• Cream together sugars and butter.
• Add in eggs and vanilla extract until mixed.
• In a separate bowl combine all other dry ingredients (except chips and nuts) and add to the creamed mixture.
• Once ingredients are combined, add chips and nuts and mix well. Scoop heaping tablespoon of mixture onto an ungreased cookie sheet. Bake 14 minutes.
• Let cool for 5 minutes before serving. Great served warm. Enjoy!

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

THE BEST CHOCOLATE CHIP AND WALNUTS COOKIES

Steps:

• Preheat oven to 375F.
• Beat together butter, brown sugar, white sugar, egg, and vanilla until smooth and well combined.
• In a different bowl, mix flour, salt, baking soda, baking powder.
• Add the flour to the previous mixture and mix until well incorporated.
• Add the chocolate chips and the nuts.
• Mix well.
• Scoop 1/4 cup batter for each cookie about 2 inches apart on baking sheets lined with parchment paper.
• Bake for 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

CHOCOLATE CHIP AND WALNUT COOKIES RECIPE

Steps:

• Whisk together butter, white and brown sugar.
• Mix in eggs then add vanilla.
• Dissolve baking soda in hot water then add it to the batter.
• Mix in flour and salt.
• Add chocolate chips and walnuts.
• Using ice cream scoop place batter on a baking sheet covered with parchment paper.
• Place few chocolate chips on top (100% optional).
• Bake at 350F for about 10 minutes or until the edges are browned.
• Pour yourself a glass of milk and ENJOY!

WALNUT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks.

CANDIED WALNUT CHOCOLATE CHIP COOKIES

Steps:

• Chop walnuts roughly. Line a cookie sheet with parchment paper and set aside.
• Melt butter in a medium saucepan. Once melted, add in brown sugar, salt, cinnamon, and chopped walnuts.
• Continue to cook for 3-4 minutes, stirring constantly, until the sugar melts completely and the walnuts are well coated.
• Transfer to prepared cookie sheet and immediately work to spread walnuts out using a spatula. Allow to cool completely while you make the cookie batter.
• In a microwave-safe bowl, melt butter in the microwave. Remove and pour into medium mixing bowl.
• Add in both sugars and mix everything together with a spatula.
• Add in egg, vanilla extract, and salt. Stir to combine.
• Add in flour and baking soda, stirring only until just incorporated.
• Last, fold in chocolate and candied walnuts. (Tip: if your walnuts are bigger or sticking together, give them a quick chop again before folding in.)
• Cover bowl with plastic wrap and refrigerate for at least 30 minutes, but up to 1 day.
• Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
• Roll refrigerated dough into 2-inch balls and place on cookie sheet, leaving 2 inches between each cookie.
• Bake for roughly 10 minutes. The cookies will look underbaked, but they are ready when they are puffed up and barely barely barely golden brown.
• Remove from oven and allow to cool for 10 minutes on cookie sheet to continue to crisp up. Then, transfer to a cooling rack to cool completely.

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Preheat oven to 350°F.
• Line two baking sheets with parchment paper. Spread out walnuts on baking sheet and bake for 8 minutes or until golden brown and lightly toasted. Remove from oven and set aside.
• Beat butter, granulated sugar and brown sugar in bowl of electric mixer on medium speed until smooth. Add eggs one at a time, beating thoroughly. Stir in vanilla extract.
• Combine flour, baking soda, cinnamon, and salt in a medium bowl and stir to combine. Slowly add dry ingredients to wet ingredients and beat for about 1 minute or until combined.
• Stir in chocolate chips and chopped walnuts. Form cookie dough into 1-inch balls and place onto prepared baking sheet. Lightly press down on each round ball with the back of a spoon to flatten slightly before baking.
• Bake for 10 to 12 minutes or until lightly golden. Cool 2 minutes on pan, then transfer to wire racks to cool completely.

BEST CHOCOLATE CHIP WALNUT COOKIES

Steps:

• In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
• Preheat oven to 375 degrees.
• In mixer bowl combine butter and sugars; beat until fluffy and well blended.
• Beat in egg.
• Add vanilla and mix well.
• Gradually add flour mixture until just blended.
• Stir in chocolate chips and walnuts (if used).
• Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets.
• Bake until cookies are well browned (12 to 14 minutes).
• Cool on wire racks.

WALNUT CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla., Place half of the oats at a time in a blender; cover and process until powdery. Combine the oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Transfer to a large bowl if necessary. Stir in chocolate chips and nuts. Roll into 1-1/4-in. balls. , Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm (do not overbake). Remove to wire racks to cool.