Last year, I created this recipe, and my family is still pleading with me for more. You can switch out the walnuts for pecans if you’d like.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Total Time: | 22 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar
- ¼ teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup butter, softened
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 90 mg |
| Sugars | 18 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
The cookies was good but what I will change is the baking soda and sugar
No changes love the way they came out
My little Johnny choked on these dry cookies. These cookies are as dry as the Sahara desert.
Like most reviewers here I also changed the recipe a bit. I used more butter ( but how much exactly I am not sure- probably 50 grams more – usually I go by experience and “by the eye” “od oka” as we say where I came from) Instead of walnuts I put about 80 grams of hazelnut butter,and yes, I used 34 of a cup more flour. I realize now, writing this review , that I changed the recipe more than a bit. Cookies turned out soft and with delicate texture , so tasty. They are barely out of the oven and my husband is at his fourth one. I got 19 cookies out of the above mixture.
Everyone loved these cookies. Crazy easy to make and delicious! I did add a tiny bit more melted butter and forked the top before baking.
I made it exactly as described the first time. I enjoyed them a lot but the wife and son, ehh, not their favorite. Second attempt I toasted the walnuts just a few minutes in the preheated oven while I mixed the other ingredients. I used the same pan to bake them in and it didn’t add any time or mess. I then used a smaller ball of dough and mashed them before slipping into a 375 degree oven. Same time but crisp edge and soft middle. The toasted walnut makes a real difference and was appreciated by the critics.
Has anyone made these cookies with food grade walnut oil? I substituted the walnut oil for the vanilla. I would not do that again. Recipe was bland and I didn’t care for the texture. I’ll remake the recipe with vanilla extract.
The recipe is great! But I modified a bit by creaming butter with sugar on high for about 60 seconds, then adding the egg. I substituted walnut with other nuts in my pantry (aka, peanut, cashew, and sesame). Also I left the dough in the freezer for about 5 minutes before rolling it out on the baking sheet. My kiddos finished the cookies before they really cooled down!
The dough comes out grainy and the amount of walnuts is not nearly enough to call these cookies “walnut cookies”. But they are not too bad.
I had to add milk to the dough when it was to dry, and had to add more flour afterwards. My whole family loved the cookies, and so did I. If your not a sugar person, I recommend you to put less sugar and more walnuts.
Not a crispy cookie, but nice buttery texture. I reduced the sugars by half and pressed each dough ball into turbanado sugar so it had sweetness in case. I think the recipe should include some spices such as cinnamon or cardamom, as it was on the bland side.
It’s my first time making cookies and I followed the recipe. I just added a little ground cinnamon, ground cloves, a hint of powdered ginger and a hint of ground cardamom, and a hint of PFChangs 5spice powder. The rolling part was messy so I had to put butter on my hands and a little bit more flour in the dough. Mine took 15 minutes in the oven but maybe just because my balls were a little bigger than 1 inch. Honestly I live the consistency, it’s crunchy for the walnuts and it’s not too soft as gooey but still a soft cookie. I didn’t find it too sweet either. Honestly, 5 stars! I don’t know what photo can possibly have 2M so I couldn’t upload mine.
We really liked that. I had a bit of a fight with the brown sugar, as it was like a rock, but finally softened it up. I’d make them again, maybe add a handful of chocolate chips!
Yummy, we ate them all.
Easy – and Delicious. This is a great “basic cookie” recipe for all seasons and occasions. Add anything – raisins, butterscotch or chocolate chips – or not. Also a great cookie recipe to teach Young Bakers the basics!
I made it exactly according to the recipe. It required three cups of coffee for me to eat all 28 cookies.
Didn’t work for me. Cookies were too tough to eat.
Definitely change the recipe. DON’T mix the wets directly into the dries as the recipe says. Cream the butter and sugar together in a separate bowl, then add vanilla and egg. to that bowl. then slowly mix the dries into the wets. This recipe just ended up making me spend nearly an hour attempting to mix it, when it could have avoided all this trouble.
These are really good! Small variation I did was sprinkle each cooking with sugar before baking. Not so much for sweetness but for the look. Excellent!
Grandkids loved these! We changed recipe slightly by creaming butter, sugar, and egg, and adding cinnamon. We rolled dough in confectioners sugar, then baked. We also made a batch with sprinkles for the kids. Flatten center and drop sprinkles, then bake. Delicious!!!!
Very easy, beautiful flavour, but I agree the butter needs to be mixed first. My 10 year old son enjoyed making and eating!