October is National Cookie Month so we’ve celebrated by sharing the favorites of our columnists each week. This week, doctor enjoy Erika Townsend’s favorite recipe for Walnut-Chocolate Cookies. Be sure and look for Erika’s insightful and funny columns in print each month on relationships and love.
Erika says: “I love chocolate chip cookies because they are a classic! It reminds me of being a kid and I love to eat the left over cookie dough in the bowl. Even though I have had my love affair with them for nearly 30 years, it is something that my daughter and I can indulge in together. There is nothing better than eating fresh-out-the-oven chocolate chip cookies; except sharing them with someone you love! (By the way, I got this recipe fromAbout.com.)”
Erika Townsend’s Favorite Walnut-Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, soft
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups dark or semi-sweet chocolate chips
• 1 cup chopped walnuts
Preheat oven to 375 degrees F.
Sift the flour, baking soda and salt into a bowl. Cream together the butter, sugars, and vanilla extract in large bowl until thoroughly mixed. Beat in the eggs, one at a time. Mix in the sifted ingredients until just barely blended. Stir in the chocolate chips and nuts. Drop 1/4-cup portions of cookie dough, about 3 inches apart, on un-greased cookie sheets.
Bake for 11 to 13 minutes, or until golden brown around the edges. Cool on baking sheets for a few minutes, then remove to cool on wire racks.