Walnut Cookies II

Walnut Cookies II


"I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts."


22 m servings 237 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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  1. 14 Ratings


Cookies turned out good but I would change the steps of the recipe: -cream buter and sugars -add egg and vanilla -add baking soda and flour -add walnuts -then bake

My German grandmother has made these for the past 7 decades. After the mixing process, she divided the dough into 2 logs & refridgerated for 2 hrs. Sliced 1/4 inch rounds, placed 1/2 glazed cher...

Very tasty. They were very easy to prepare and I love the taste and texture. Not too soft and not to crisp. Perfect!

I took the advice above and creamed the butter, sugar, egg and vanilla. Mixed in the dry ingredients and then I added 1/2 cup chopped walnuts and 1/2 butterscotch chips. Quick, easy and tasty....

very tasty, quick little recipe. my husband loved these, will definitely make again.

my mom has baked these for years around the holiday season. Try rolling them around in powdered sugar when they cool. They will go so quick.

Very easy, beautiful flavour, but I agree the butter needs to be mixed first. My 10 year old son enjoyed making and eating!

Absolutely delicious but too sweet. I used 1/4 cup of brown and white sugars the 2ND time I made these because the 1/2 cup each was sickening sweet; other than that a very good recipe.

I agree with the first review above. Because it's such a dry recipe, it's better to cream the butter and sugars first then add the other ingredients after. But other than that, it tasted pretty ...