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Cinnamon Walnut Cookies

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.

Ingredients

  • 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

Instructions

  • 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.

Notes

You can use a mixture of nuts here if you like—pecans would be wonderful.