Nuts About You Crispy Cookies

I was in the mood for another crunchy cookie and I was in the mood for nuts. I also didn’t want to spend too much time on them in prep (I have my moments of crazy amounts of time on prep, this day wasn’t one of ’em 😉 ) so I decided to fiddle about with a recipe and these were born. They are good for dunking, they are crunchy and yum, full of flavor and best of all, a one bowl recipe.

Preheat your oven to 350 F.

So start with your butter/marg and sugar. For this recipe, your butter needs to be softened.

Cream till smooth.

Scrape down with a spatula from middle and sides. Then, this is the best part, put in the spices, salt, nuts, flour, eggs, baking soda and in short – everything else. Yay, don’tcha love it?

Mix till they ingredients come together in a thick mass. Next best part? Ya don’t need to refrigerate the dough. Just scoop and bake.

It’s a very nice dough to work with. So I took my medium Oxo scooper, which is a tablespoon of ingredients at a go (nice fat cookies) or take a tablespoon if you have no scooper and form balls on a baking sheet lined with parchment paper.

Now just so you know, the amount of leavening (baking soda) in the recipe is correct. There’s only half a teaspoon and what it does is give you just the right amount of lift but you get nice fat cookies that don’t puff up and flatten, they stay rounded. Little secret here, if you bake the cookies for less than I say for crunchy, you’ll get some chew in your cookie but I’ll deny it if asked. 🙂

Bake for 18-20 minutes (yes, that long, this gives the crispy crunchiness) and remove when lightly browned on top and medium browned on bottom.

The slight lumpiness is from the chopped nuts which give added crunch in every bite. Let cool briefly on pan and finish cooling on wire racks.

Absolutely delish and one cookie will fill that need for the crunch.

Nuts About You Crispy Cookies 

1 cup white sugar 
1 cup butter/margarine (227 grams), softened
3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg 
1 cup chopped nuts, hazelnuts or pecans
2 eggs

Directions:

Preheat oven to 350 degrees.

Take sugar and softened margarine and beat briefly till incorporated and fluffy. Add all the other ingredients. Beat together till combined and a thick mass.  

Start either cookie scooping, I use an Oxo medium scooper which is a tablespoon, or taking a tablespoon worth with your fingers and rolling.

Space about an inch apart on your cookie sheets, since the cookies hardly spread, they rise and maintain the risen shape which is slightly puffed and rounded, they do not flatten out. Bake in hot oven for 18-20 minutes till pale brown on top and medium brown on the bottom. Let cool completely and you will have a crunchy nutty delight in every bite!