MOTHER 3 – Walnut Cookie

A bonus MOTHER 3 recipe has appeared!

Sometimes the dedication of a well meaning friend is enough to overlook the odd flavor, burnt edges, and bits of sand you might find in a homemade cookie. My generous benefactor wasn’t very proud about his slightly unclean and not very tasty cookies, so I thought I might suggest some tips for those ambitious cookie lovers out there. First of all, if are using nuts you’ve found on the ground, be sure to wash them thoroughly! In fact certain bakeries may be willing to trade those nuts for professionally baked cookies or breads saving you the hassle. It’s been said that many bats in the area stockpile nut cookies for hibernation too (although these have a tendency to be even more unclean than the aforementioned handouts.)

If all else fails, let this very clean and quite tasty nut cookie recipe be of use.

Let it be of use.

Click ‘Continue Reading,’ below for the recipe, and happy cooking! :]

+ Toasted Walnut Cookies +

Ingredient Amount
 AP Flour 1 1/2 cups
 Whole Wheat Flour 1 cup
 Baking Soda 1 tsp
 Salt 1/2 tsp + as needed for tops
 Butter 1 cup (2 sticks)
 Dark Brown Sugar 1 cup
 White Sugar 1/2 cup
 Eggs 2 large each
 Vanilla Extract 2 tsp
 Walnuts (halves and pieces) 3 cups

  1. Preheat the oven to 375F
  2. Place walnuts on a cookie sheet in a single layer and toast until golden brown and fragrant (about 7 minutes.) Remove from oven and let cool.
  3. Add all the dry ingredients (1st block) to a large bowl and use a whisk to stir and mix them completely.
  4. In the bowl of an electric mixer, cream the butter and sugars together with the paddle attachment on med/low until smooth
  5. Add the eggs with the vanilla one at a time waiting until the first has been completely incorporated before adding the second. Scrape down the sides of the bowl.
  6. With the mixer on its lowest speed, add the toasted walnuts to the batter and mix until they are evenly distributed (less than a minute)
  7. Scoop out small balls of the cookie dough with a disher on to a ungreased cookie sheet and press them down with the heel of your hand to create 1/2″ tall disks.
  8. Add a small pinch of sea salt or kosher salt to the tops of the cookies before placing them in the oven to bake for 9 minutes, rotating the pans halfway through.
  9. Once baked, wait about a minute  and then use a spatula to remove the cookies from the sheet before they cool completely and end up sticking to it.

Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebooktumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you soon with an all new recipe!