Refrigerator cookies with a caramel flavor that are buttery and nutty.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 7 hrs 53 mins |
| Total Time: | 8 hrs 20 mins |
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- ½ cup butter, room temperature
- 2 cups packed brown sugar
- 3 eggs
- ½ teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup chopped walnuts
Instructions
- In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 116 mg |
| Sugars | 18 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Not very caramel at all. I’m going to try adding some caramel frosting to see if that helps.
I put my review under notes for the recipe.
My husbands favorite
Very crunchy with a nice flavor.
Love these! They don’t taste very carmel-y but they are a great base cookie dough to add to! I added about 3 Tablespoons of extra butter (just personal preference). I separated the dough and I added coconut, pecan, white chocolate chips, or left them plain and added a chocolate icing (semisweet Baker’s chocolate, milk, and powdered sugar) after baking. I didn’t refrigerate overnight so I baked them for about 8 minutes and they turned out great!
great recipe, but way too sweet – will cut sugar in half next time
Very good, going to give as Christmas gifts.
wasn’t very good, they do not taste like caramel at all
These are great cookies! I didn’t use walnuts in the cookies. I also used half of the recipie and subsituted 1/8 of the sugar for splenda. The cookies have a little but of caramel tast but when you bite into them you don’t think caramel. I loved these cookies though and will make these again! Thank you for sharing your recipe!
Good
these were great cookies. will definately make these again
I found this recipe when I was looking for a recipe I had lost from my grandmother. Hers used oil and were crunchier. We used to make a pot of tea to enjoy with our cookies.I just whip up a batch before making dinner and put them in the freezer and after dinner take them out and bake. They got A+ reviews from the guys at work too! They don’t last long to worry about storage, they are too good!