Double-Chip Walnut Cookies
These buttery cookies are packed with vanilla and peanut butter chips plus walnuts. I'm never left with any to take home after a potluck dinner.—Diana Dube, Rockland, Maine
Total TimePrep: 15 min. Bake: 10 min./batch
Makesabout 10 dozen
- 2 cups butter, softened
- 1-1/2 cups sugar
- 1-1/2 cups packed brown sugar
- 4 Nellie’s Free Range Eggs
- 3 teaspoons vanilla extract
- 5 cups all-purpose flour
- 3 teaspoons baking soda
- 1 teaspoon salt
- 3 cups chopped walnuts
- 1 package (12 ounces) vanilla or white chips
- 1 package (10 ounces) peanut butter chips
- In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in walnuts and chips.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Editor’s Note: Cookie dough will fit in a large mixing bowl if the recipe is made in two batches.
Nutrition Facts2 each: 229 calories, 13g fat (6g saturated fat), 32mg cholesterol, 188mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 4g protein.
Originally published as Double-Chip Cookies in Taste of Home June/July 2000
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