How To make Walnut Refrigerator Cookies

Walnut Cookies | Vegan and gluten free recipe

Thinking of what to bake for the holidays? Something light and simple yet tasty and special? So, today's culinary adventure is Walnut Cookies!

This gluten-free recipe only needs a few ingredients. Including the secret (not really) ingredient! Plus, this is a vegan recipe - we'll be using chickpea aquafaba to make these cookies. If you can resist eating these walnut cookies right away, they can be kept in the refrigerator. How exactly? Watch this video to the end ????.

Don’t miss a new culinary adventure next week!

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Standard Refrigerator Cookies

How to Make Oatmeal Icebox Cookies

Today we did some baking! We made some cookies that my Grandma had wanted to make. They turned out great!
Full Oatmeal Icebox Cookie Recipe:
Ingredients: (we made a double batch)
1 cup brown sugar
1 cup white sugar
1 cup flour
2 cups nuts
3 cups regular oatmeal
2 sticks butter
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 eggs
Directions:
Cream: sugar and softened butter
Stir and add flour, soda, and salt
Add vanilla, oatmeal, and nuts (chopped)
Roll into several rolls on floured surface. Wrap each in wax paper and store in freezer until needed. As needed, slice thin and place (well spaced) on a greased cookie sheet.
Bake at 300 degrees for 10 - 15 minutes.

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BAKING SCIENCE ????‍????????how does different temperatures of butter effect your cookies?

EASY Chewy Chocolate Chip and Walnut Cookies Recipe | Frolic & Courage

This is the BEST, easy, chewy chocolate chip and walnut cookies recipe I’ve ever made! I’m by no means a professional baker, but if you’re searching for how to make chocolate chip cookies with walnuts that are soft, gooey, and downright delicious, here it is!

Recipe adapted from the “Best Chocolate Chip Cookies” from Allrecipes.com.

Yield: Makes 24 perfect, tasty chocolate chip and walnut cookies!

INGREDIENTS:
1 cup butter, softened
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1 1/2 cup packed brown sugar (dark brown)
1/2 cup white sugar
2 eggs (room temperature)
2 tsp vanilla extract
1tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups all purpose flour


INSTRUCTIONS:

Preheat oven to 350F

In a large mixing bowl, cream the butter. Once creamed, add the brown sugar, white sugar, and blend until smooth.

Beat in one egg, then beat in the second egg. It is important to beat in the eggs one at a time.

Add the vanilla extract to mixture and blend. Set batter aside.

In a separate bowl, add the baking soda then stir in hot water until fully dissolved.

Pour fully dissolved baking soda mixture into the batter, then and salt and stir.

Stir in flour, semi-sweet chocolate chips, and walnuts. Mix until ingredients are blended together. Do NOT overblend!

Drop large table-spoonfuls of dough onto ungreased pan, about 2 inches apart. The larger the cookie dough, the more space it needs apart.
* For thinner cookies, spoon smaller amounts onto cookie sheet and flatten.

Bake for 10-12 minutes, or until edges are brown. The time may vary based on your oven and altitude, so watch carefully!
* Special Note: Remember to remove the cookies when the edges are brown, NOT when the center of the cookie is brown. The cookies may look “undone” in the center but trust me - they will harden and continue to cook for a few minutes outside the oven. This will make the difference between having a soft, chewy chocolate chip and walnut cookie versus a crispy cookie.

Remove cookies from oven and let cool on baking sheet.

Once cooled, store in an air-tight container, or in a container with one slice of sandwich bread to keep the cookies soft and moist.

Enjoy eating the best chocolate chip cookies!

Antoinette | Frolic & Courage


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Cookie Tip: How to Prevent Underspreading + Overspreading

THE two most common cookie questions I get are “my cookies spread too much! how do I fix this?” + “my cookies didn’t spread and are puffy! help!”

Sound on to learn all my tips for perfectly spread cookies, and get more tips in my FREE Ultimate Guide to Cookie Baking e-book: ambitiouskitchen.ck.page/607f3a33b4