Best 17 Walnut Chocolate Chip 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.

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 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.

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!

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.

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.

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.

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.

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.

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.

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

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.

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

WALNUT CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 degrees F. Melt butter in a medium size bowl, then add sugars eggs, vanilla and salt.Stir to blend together. Then add the coconut flour, chocolate chips, and chopped nuts or shredded coconut whichever you are using, then stir to blend.
• 2. Spray or grease a cookie sheet then either drop by spoon fulls or shape into a small ball and flatten and place on cookie sheet about 1 inch apart. Cookies do not spread out. Bake in preheated 375 degree oven, and bake for about 14 to 15 minutes.
• 3. Allow cookies to cool slightly and then remove from cookie sheet. Makes about 24 to 36 cookies depending on size of cookie dough.
• 4. Please note I am sure you will get better results if you make the recipe as posted without any of the substitutions I used. But I preferred to have low sugar, and low carbs, and that did compromise on the texture and moistness of the cookie. But they really are not that bad if you keep that in mind. A great alternative to regular chocolate chip cookies, and less carbs as well.

WALNUT CHOCOLATE CHIP COOKIES

Steps:

• 1. 1 Heat oven to 375°F. 2 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. 3 Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars. HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe. SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed. ICE CREAM SANDWICH:
• 2. Press one small scoop vanilla ice cream between two cookies. 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.