Imagine biting into a soft, warm cookie that captures the essence of fall in every single crumb - crisp apples, toasty walnuts, and a hint of cinnamon dancing together in perfect harmony. These Apple Walnut Drop Cookies aren't just a dessert; they're a nostalgic journey that transforms your kitchen into a cozy haven of irresistible aromas and mouthwatering flavors. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver cookies so delicious, they'll have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup apples, peeled and diced
- 1 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition, ensuring they are fully incorporated into the butter-sugar mixture.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the peeled and diced apples and chopped walnuts using a rubber spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cookie texture.
- Don't overmix the dough: Mix just until ingredients are combined to keep cookies tender and soft.
- Choose the right apples: Use firm, slightly tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Toast your walnuts: Lightly toast walnuts before adding to enhance their nutty flavor and provide extra crunch.
- Use a cookie scoop for uniform cookies: This ensures even baking and a professional-looking batch.
- Check cookies early: Start checking at 12 minutes to prevent over-browning, as ovens can vary.
- Allow proper cooling: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
