A simple to prepare cookie that has the peculiar flavor of black walnuts. It pairs very well with a delicious cup of tea or coffee.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 egg
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped black walnuts
Instructions
- In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 186 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Halved the quantity, added choc chips & didn’t put in fridge, used normal walnuts (what are black walnuts?). Came out nicely soft and tasty. Made 23 cookies.
Okay first of all I love black walnuts, we had many black walnut trees in MD and our favorites was making banana black walnut bread and banana black walnut cake. This recipe is spot on to this deliciousness flavor combined. I must add that since I LOVE THE FLAVOR OF BLACK WALNUTS, I added 1 teaspoon of black walnut extract to this recipe. I would also say these cookies would be enjoyable with some maple whiskey! Great Recipe!
I thought it would be a much Tender / soft and Chewy….vit they have a good flavor.
I’ve made this recipe twice now. The first time I thought that I’d add some almond extract since it didn’t call for any extract at all. It was very good, but it hid a lot of the walnut taste. So, the 2nd time that I made it, I made it exactly as written and I’ll tell you what… it was FABULOUS! The glorious black walnut flavor that I love in all its glory. Yes, definitely make this recipe, and make it exactly as written. You won’t be sorry. I’m getting ready to make it for a third time since I’ve been shelling the black walnuts that I gathered this fall. This is one of my “to-die-for” ratings!
I accidentally used baking powder, instead of baking soda. I didn’t see any problem with it. Also, I went a little over a cup of each of the sugars, because I like a sweet cookie. Also added a heaping teaspoon of black walnut extract. Baked them for 10 minutes at 350 and they were INCREDIBLE! Highly recommend – make sure you use real butter, folks! These turned out PERFECT!
Really good but I personally found the black walnuts to be too strongly flavored according to recipe so 2nd batch I did half black walnuts and half pecans and now it’s perfect 🙂
This is a really good cookie. I made the recipe as written, adjusting for high altitude by adding an additional 2T. flour and decreasing the sugar by about 2T. The cookie is just sweet enough to compliment the earthiness of the black walnuts. Will definitely make again!
I was a little concerned because recipe seemed so plain. WRONG! Only change I made was to use 1/2 cup butter, 1/4 cup shortening and 1/4 cup plant based avacado oil butter just to see if it would work. Also used 1/4 (maybe 1/2) teaspoon nutmeg. Delicious!!
I loved this recipe.It was so easy to make . Making another batch tomorrow 2nd one in 3 days.
Excellent! I think I added too much molasses. I don’t like brown sugar hardening so I make my own brown sugar from molasses and sugar as I need it. But they are really very good cookies
I’ve been looking for this kind of cookie for AGES. I will make this recipe anytime I can make the excuse. Love it!
Easy to make, the cookie ends up the perfect consistency. Though, I can’t get anyone in my family to eat them, due to the strong flavor of black walnuts. I put all the hard work into harvesting the nuts though, so I’ve got 44 cookies to eat in the next couple weeks. I find them to be too strong for cookies too, I’ll stick to banana nut bread from now on. Maybe 1/2 cup of nuts would be better, but I’m not risking it.
If you love the taste of black walnuts, you’ll love this cookie! I followed the recipe exactly and I thought it was perfect. Even the level of sweetness was perfectly suited to my taste (not overly sweet). Be sure to allow for spread when baking.
Yum! Reminds me of my childhoood!!
I made this like the recipe other than adding maybe 1/4-1/2 tsp black walnut extract. A little flatter than I’d like. But delicious! The dough is my favorite part of any cookie! Quick, easy and delicious!!
Hard to review because I added baking POWER instead of baking SODA : / so they definitely did not have the best texture or flavor.
I made them last week, and they are all gone. I wonder who made the cookie jar empty? I know, ME, so I made more. These are perfect, not crisp not soft. The last batch was better but that time I under-baked them. I have Loved black walnuts my whole life. The secret is drink root beer on the side-Yummy
I added a cup of white chocolate chips and a splash of real maple syrup.
Love this recipe. However I changed a few things. I skipped the forming logs and refriderating part. I pre-heated the oven to 375 instead of 350, dropped 12 teaspoon size portions unto the cookie sheet and baked at 10 min. Turned out perfect.
it is not as i imaged but the result is a pretty good cookie. i like crispy cookies so i baked them a little longer. at the beginning i tasted the baking soda, but soon it is gone. next time i may skip the baking soda, because beat the butter and sugar can create air in the cookies too.
Made these cookies last year. Super easy and everyone complimented them. I’m sure they will be a hit with everyone again this year!