A couple of weeks ago I posted on twitter that I was making these maple walnut white chocolate cookies. I took pictures at the time with the plan to post them together with the recipe here, but didn’t get to it until @Domicia ask me for the recipe yesterday. So here you are Domicia and everyone else 🙂
- ¼ cup butter, softened
- 1 cup packed brown sugar
- ¼ cup maple syrup (I had maple pancake syrup in the fridge; it gave a really nice flavor as well)
- 1 large egg
- 1 tsp. vanilla or maple extract
- 1½ cups all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ¾ cup white chocolate chips/chunks
- ¾ cup chopped walnuts
- optional ½ cup raisins (I usually use them in half the batter, as raisins seem to divide the masses)
- Preheat oven to 350F. In a large bowl beat together the butter, brown sugar and maple syrup. Add in the egg and vanilla/maple, beating until smooth.
- Next add the flour, baking soda and salt and stir together by hand; add white chocolate and walnuts (and raisins) and mix just until blended. The dough will seem very dry, so if necessary use your hands to do the last mixing.
- If you have the time, you can chill the dough (even just half an hour will help). It will moisten all ingredients and forming the cookies will be easier too. Form balls from the dough using your hands or drop spoonfuls onto a greased or lined cookie sheet. Press down on the tops a little to flatten. Bake for 10-12 minutes, until the edges are just set. The centers should still be soft. You really do not want to over-bake these cookies.
- Let the cookies cool in the sheet for about a minute until you can safely transfer them to a wire rack to cool completely. Unless, like me, you enjoy eating warm cookies.
Let me know if you like these cookies, or even just the dough, as much as me 😀