I made a batch of experimental cookies a few days ago, where my base was similar to a buttery chocolate chip cookie dough, without the chocolate chips. I then added some cinnamon and a folded in a huge quantity of chopped walnuts into the cookie dough. The cookies I baked were gone within an hour of emerging from the oven, which is when you know you’re onto something…
This recipe makes about 30 small-sized cookies.
Cinnamon Walnut Cookies
- 16 Tbsp (8oz, or two sticks) salted butter, softened at room temperature
- ¾ cup white granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 1.5 whole eggs
- 1.25 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ¾ tsp kosher salt
- 2.5 cups walnuts, chopped
- Preheat the oven to 375F.
- Combine the softened salted butter and white and brown sugar in a large mixing bowl.
- Mix until the sugar is fully incorporated in the softened butter.
- Add the vanilla extract to the bowl.
- Add the 1.5 whole eggs (whisk together 2 eggs and add 75% of the mixture) to your sugar and butter, and mix to fully combine.
- In a separate smaller bowl, mix together 1.25 cups of all-purpose flour with the 2 tsp of baking soda and the 2 tsp of ground cinnamon and ¾ tsp of kosher salt.
- Add the dry mixture to the wet mixture, and mix until the contents are just barely incorporated.
- Add in the 2.5 cups of chopped walnuts, and gently stir to evenly distribute the nuts throughout the dough as best you can.
- Form the dough into small balls, and use your fingers to gently press the cookie dough balls gently down onto parchment paper on a sheet tray, so that they form flat discs roughly ½” in height.
- Bake at 375F for roughly 8-12 minutes, depending on the size of your cookies and desired level of final softness.