Seattle has been living up to it's rainy reputation for the last few days. I love living here, and I really do love the rain, but even I can get a little down when it just goes on for days.
But one thing that always makes me feel better is getting in the kitchen and baking up something for my family to enjoy. Cookies are always welcome, and when my grandchildren get home from a long day at school, it's always a nice surprise for them.
I love being a Nana who bakes treats, and hopefully that is something they will always remember about me.
My granddaughter Ashley is only four but she is already my baking buddy in the kitchen. When we get ready to bake something, she'll ask if we need brown sugar, baking powder, the spatula? She makes me laugh because she's already familiar with what we need for baking.
And Ashley did help me with this very easy and delicious recipe for these cookies. They are soft and chewy, and filled with milk chocolate and chopped walnuts. If you don't want nuts in your cookies, you can leave them out, but they do add so much flavor.
These are the perfect cookies for a milk and cookies kind of afterschool snack. But grownups love them too!!
Recipe for Walnut Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup brown sugar, packed
- ⅔ cup sugar
- 2 eggs, large
- 2 teaspoons vanilla extract
- 1½ teaspoons baking soda
- 2¾ cups flour
- 11.5 ounces milk chocolate chips
- 1 cup walnuts, chopped
- Preheat oven to 350 degrees.
- Beat butter, brown sugar, and sugar with hand mixer on medium speed for 2 minutes until mixture is very fluffy and turns lighter in color
- Beat in eggs, vanilla, and baking soda for 1 minute on low speed. Scrape the sides of bowl as needed.
- Gradually mix in flour just until blended. Stir in chocolate chips and walnuts.
- Drop by rounded tablespoon onto parchment lined baking sheet. Bake until golden around the edges - about 11 to 13 minutes.
- Cool on cookie sheet for 2 minutes then transfer to a wire rack to cool.
Makes about 30 cookies.