Best Chocolate Chip Walnut Cookies Recipes

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.

OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl mix flour, baking soda and cinnamon.
• In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
• At a low speed, beat in flour mixture until blended.
• Stir in ground walnuts, oats, chocolate chips and raisins.
• Cover with plastic wrap and chill for 1 hour.
• Preheat oven to 350.
• Grease 2 baking sheets.
• Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
• Bake cookies until lightly browned around the edges, 10 to 12 minutes.
• Transfer to flattened brown paper bags or wire racks to cool.
• This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!

CHERRY, WALNUT, DARK CHOCOLATE CHIP OAT FLOUR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.

CHOCOLATE CHIP WALNUT 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 pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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.

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!

MAPLE WALNUT WHITE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter, maple flavor and egg until soft dough forms. Stir in baking chips and walnuts.
• Using small cookie scoop or tablespoon, drop dough 2 inches apart on ungreased cookie sheets.
• Bake 13 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.

MAPLE WALNUT OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit Line a large cookie sheet with parchment paper Blend flour, b. powder and b. soda together in a small bowl. Set aside Combine butter, maple syrup and maple sugar and beat with an electric mixer on medium speed until creamed together Add eggs to butter/sugar mixture and beat until smooth and creamy Combine oats, chopped walnuts and chocolate chips together and add to wet ingredients and mix all ingredients well Stir in dry ingredients and coat flour with all ingredients to make a dough that comes away from the sides of the bowl Roll small amounts of dough into a ball placing 2 inches apart on parchment paper Bake in preheated oven for 10 minutes until lightly browned Remove from oven and place on wire rack to cool completely before storing away in a container

MAPLE WALNUT WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, beat the butter, brown sugar and maple syrup until well combined.
• Add the egg and vanilla and beat until smooth.
• Add the flour, baking soda and salt (stir them together first only if you want to) to the butter-sugar mixture and stir by hand until almost combined; add white chocolate and walnuts and stir just until blended.
• Drop spoonfuls of dough (or roll rough walnut-sized balls) about 2" apart on a cookie sheet that has been sprayed with nonstick spray. Flatten each a little with your hand, just to give them a head start. Bake for 10-12 minutes, or until pale golden and set around the edges but still soft in the middle. Transfer to a wire rack to cool.

CHEWY CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Preheat oven to 350°F
• Using an electric mixer, cream butter and sugars until light and fluffy. Add the eggs, vanilla and salt and beat well.
• In a large bowl, combine baking powder, baking soda, flour, and oats. Stir to combine. Add this mixture to the butter mixture and stir until the dough comes together, then add the chocolate chips, coconut and walnuts and stir again until chips, coconut and walnuts are well integrated through the dough.
• Line 4 cookie sheets with parchment paper and scoop out the dough, 12 balls per cookie sheet. Each ball of dough should be about 4 teaspoons. Press the top of each ball gently with the back of a spoon.
• Bake for 10-12 minutes or until lightly browned on top. Transfer to wire cooling racks. When cool, the cookies will be crunchy on the outside, and delightfully chewy on the inside.

TOASTED 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.

GLUTEN FREE CRANBERRY WALNUT CHOCOLATE CHIP COOKIES

Steps:

• 1. In a large bowl, combine almond flour, salt and baking soda.
• 2. In a smaller bowl, combine oil, agave and vanilla.
• 3. Stir wet ingredients into dry.
• 4. Mix in cranberries, walnuts and chocolate chips.
• 5. Form dough into ½ inch balls and press onto a parchment lined baking sheet.
• 6. Bake at 350° for 7-10 minutes.
• 7. Cool and serve.

GLUTEN FREE CHOCOLATE CHIP, RAISIN, WALNUT COOKIES

Steps:

• Preheat the oven to 190 degrees C (375 degrees F).
• Mix all dry ingredients in a large bowl. (Use a stand mixer if available.).
• Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water.
• Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough, add a little more water.
• Using two spoons, drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets, leaving about 4-5cm between each to allow spreading as they cook.
• Place, one tray at a time, in the middle of the oven and bake for 10-11 minutes until not quite golden brown. Be careful not to overcook, they are still tasty but crumbly.
• Cool on baking tray for a few minutes, then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days, otherwise store in the freezer.

CHOCOLATE CHIP & WALNUT COOKIES (SPLENDA)

Steps:

• Preheat oven to 375 degrees and spray 2 cookie sheets with butter-flavored cooking spray.
• Cream margarine and Splenda together in a bowl using a sturdy spoon.
• Stir in egg and vanilla.
• Add flour, baking soda and salt.
• Mix gently to combine (dough will be stiff).
• Fold in chocolate chips and walnuts.
• Drop by tablespoonful to form 24 cookies.
• Lightly flatten cookies with bottom of a glass sprayed with cooking spray.
• Bake for 8-10 minutes.
• Place cookie sheets on wire racks and cool.

OATMEAL WALNUT DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, soda and salt in a large bowl and set aside.
• Cream together butter, coconut oil and sugars in a small bowl.
• Add one egg at a time and mix well.
• Stir hot water and vanilla into flour mixture.
• Stir in oats, chocolate chips and chopped walnuts to flour mixture.
• Add creamed butter and sugar mixture and mix well until well incorporated.
• Using TBS size cookie dough dropper (or drop from large tablespoon) onto non-stick cookie sheet. I use demarle non-stick liner.
• Bake at 375 for 9 minutes. Let cool 5 minutes and remove to cooling rack. Place in sealed cookie jar.

PUMPKIN WALNUT CHOCOLATE CHIP COOKIES

Steps:

• Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 12 minutes or until lightly brown and firm.

CHOCOLATE CHIP, OATMEAL, WALNUT AND COCONUT COOKIES

Steps:

• Cream together the softened margarine, sugars, egg replacer, and vanilla.
• In a separate bowl, mix the flour, salt, baking soda and baking powder.
• Add this to the creamed mixture.
• Stir in the remaining ingredients.
• Drop by spoonful onto an ungreased cookie sheet and bake at 375° for 14 minutes.
• Turn sheets around halfway through baking (and switch racks too, if baking more than one sheet at a time).
• Cool well before removing from sheet.

CHUNKY BANANA CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Preheat oven to 350. In a large mixing bowl, cream butter and mashed banana on high until thoroughly mixed. Gradually add peanut butter, eggs (one at a time), almond extract and both kinds of sugar. Continue to beat on high until smooth. In a medium mixing bowl, combine flour, baking soda and salt. Add to wet ingredients slowly, 1/2 cup at a time, mixing all the while. Stir in chocolate chips and walnuts. Drop by heaped tablespoon fulls onto ungreased cookie sheets and bake 12-15 minutes until golden brown. Leave on cookie sheets about 2 minutes after removing from oven, then allow to cool completely on cooling rack.

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream together the butter or margerine with both sugars. Add eggs one at a time, beating each one into the mixture.
• In a separate bowl mix the dry ingredients together. Add the dry ingredients alternately with the milk. You should be able to start and finish with the dry ingredients.
• Add chocolate chips to the batter.
• Put heaping spoonfulls on an ungreased cookie sheet. Bake for 10 minutes. Let cool for 5 minutes. Enjoy.

MADDY'S CHOCOLATE CHIP AND WALNUT COOKIES

Steps:

• Heat oven to 375°F. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. HIGH ALTITUDE DIRECTIONS (classic cookies): Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon. Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to 2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges