Tag Archives: Cookies

Black Walnut Chocolate Chip Cookies

The other day I was taking my friend Susan Christmas shopping and she asked me if we were making any chocolate chip cookies for Christmas. I told her I hadn’t thought about it but that we could.  She said “Oh I would just love some homemade chocolate chip cookies!”  Chocolate chip cookies are so classic and yet at the holidays I think we tend to forget what a wonderful gift these cookies make.
There are a zillion chocolate chip cookie recipes available with each one having just a little difference in one ingredient or another.  What I particularly like about this recipe is cookie will have soft, chewy insides and a crispy outside.
I wrote this recipe using black walnuts.  If you are lucky enough to have some to use they are outstanding in this little cookie. Since they fall from our trees, my chief gardener spends hours and hours, days and days harvesting them.   If black walnuts aren’t in your pantry or on your budget (they are quite expensive) then English walnuts will work as well.
This recipe makes 4 to 5 dozen depending on the size you make them.  One batch will fill several plates for neighbors, teachers, and anyone on your gift list this year!
Ah yes, and I have it on good authority that these are Santa’s favorite cookies!

Black Walnut Chocolate Chip Cookie

2 1/4 cup + 2 Tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla
2 large eggs
12 oz. package semi-sweet chocolate chips
1 cup chopped black walnuts

Preheat oven to 375 degrees F.
1. In a medium bowl mix flour, baking soda, and salt.  Set aside.
2. In a large bowl beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs and mix well.
3. Gradually stir in flour mixture.  When cookie dough is well mixed stir in chocolate chips and walnuts.
4. Drop by spoonfuls onto ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly brown.
5. Cool slightly; then remove from cookie sheet to completely cool.

Makes 4 to 5 dozen cookies.

Black Walnut Chocolate Chip Cookie

Black Walnut Chocolate Chip Cookie

Chewy on the inside, crispy on the outside!


  • 2 1/4 cup + 2 Tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 12 oz. package semi-sweet chocolate chips
  • 1 cup chopped black walnuts


  1. Preheat oven to 375 degrees F.
  2. In a medium bowl mix flour, baking soda, and salt. Set aside.
  3. In a large bowl beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs and mix well.
  4. Gradually stir in flour mixture. When cookie dough is well mixed stir in chocolate chips and walnuts.
  5. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly brown.
  6. Cool slightly; then remove from cookie sheet to completely cool.


Makes 4 to 5 dozen.

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Jeremiah 31-3

Weekend RoundUP August 25, 2012

I love fall and it is quickly finding its way across the country.  In my neck of the woods the temperatures are falling at night into the low 60’s.  How glorious for the inner child in me, who continues to regularly play with matches :)  And while my menopausal mind longs for the coolness of fall, this darling little fawn plays on the hill behind our home.  THIS I love about summer!
And very nearby a watchful eye.

I hope you have checked out this week’s recipes. I’ve included links and pictures below.   I’ve had lots of fun in the kitchen this week and I am looking forward to some scrumptious recipes I have to share next week!  Stay tuned and have a blessed weekend!

Date-Nut Filled Cookies

Tuesdays With Dorie, Baking With Julia POPOVERS!

And don’t forget the Fried Green Tomato Parmesan

~Blessings, Catherine

“I love the LORD, for he heard my voice; he heard my cry for mercy. Because he turned his ear to me, I will call on him as long as I live.” Psalm 116:1-2 NIV

Date-Nut Filled Cookies

For six years the Chief and I lived in Utah.  During that time my mom moved from Nebraska and joined us living in the Salt Lake City valley.  I say “valley” because the area is bordered by The Great Salt Lake on the north, the Oquirrh mountains on the west side and the Uinta mountains on the east side leaving a beautiful valley in the middle.  We lived in Murray City. The Chief worked 5 minutes from our home, mom lived about 1 mile from us and I worked about 25 minutes northwest.  Often times the three of us would “meet in the middle” at the Valley Fair Mall for lunch.  Since we were invariably dieting we would usually eat a chicken salad sandwich at and some carrot slaw.  Afterwards we would spend a few minutes walking through the mall congratulating each other on the healthy lunch we had just eaten.

Is was right about then that we would end up in Dillards.  Now the Dillards at the Valley Fair Mall had a bakery.  Yep, that is right.  A bakery with a glass case filled with cookies, bars, chocolate truffles, cinnamon rolls, pecan rolls, and the list goes on.

This is when the Chief would rationalize that if we were going to “have a little treat ” we could stay healthy by eating something with … say, fruit.  And then there was the argument, “and how many calories could there be in the little bit of cookie dough around the fruit?”   (This is truly how we roll.)

While still feeling very proud of ourselves and our “light” lunch the Chief and I would each order a Date-Nut Filled Cookie, smiling quite piously as we munched it down.  My sous-chef dish-washing mom on-the-other-hand wouldn’t even pretend we were doing the right thing. She would order a chocolate chip cookie or a chocolate frosted brownie or some such delightful calorie-laden treat.  Although, if memory serves me right, occasionally she would feel the cringe of guilt and order an oatmeal raisin cookie. (Fruit and oatmeal = healthy.)

That was a long time ago. Then one day this summer the Brown-Eyed Baker made up a batch of Raisin Filled Cookies.  The picture instantly transported me back to the time I stood looking through the glass counter in Dillard’s  rationalizing how I needed ” just a little treat” before returning to work :)

I wasn’t interested in the raisin idea but I had just the right amount of dates sitting in my pantry.  I got so excited because I just knew the Chief would be thrilled :) And I was right.

I haven’t ever made this type of filled cookie before and at first it seemed a bit daunting as I was pulling out the ingredients.  However, it turns out they are very easy to make. I started by cooking the chopped dates in some sugar, cornstarch and water. They cook up just lovely! 
The dough goes together in the mixer and then into the refrigerator for at least 1 hour or up to 24 hours.  I used a 3″ round cutter and the cookies ended up the perfect size. The dough is very easy to handle and rolls out great.  The filling is dropped onto the middle of one cookie and then a second round is placed on top.  The edges don’t need to be sealed or anything else done.  As the cookies are baking they seal themselves.  How nice :)  I did sprinkle the tops with some Turbinado sugar, mainly because I am just in love with the stuff.

Fifteen minutes later they come out of the oven like this! My adapted recipe makes 18 filled cookies.
This I can promise you — they are melt-in-your-mouth wonderful.

You will find the recipe and all the details in my Tasty Kitchen Recipe Box. You can PRINT it from there also.

~Blessings, Catherine

If you are reading through the Bible in one-year with me, you will find this week’s daily reading plan posted just to the right of my blog post.  We are reading Jeremiah this week.  One of my all-time favorite verses comes from this week’s reading.  Blessings to you as your read the Word of God.

Jeremiah 29:11

New International Version (NIV)

11 For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.

S’mores for Sean

Walk Through The Bible In One Year
Week 23 reading plan Psalm 40 through 80

Click on the colored link to read each day’s scripture.
Monday Psalm 40-46, Tuesday Psalm 47-54,
Wednesday Psalm 55-61, Thursday Psalm 62-68,
Friday Psalm 69-73, Saturday Psalm 74-77,
Sunday Psalm 78-80

Happy Independence Day America! Are you celebrating right this minute with family and friends?  Eating BBQ?  Watching the night sky light up with beautiful colors raining back down to earth?  Whatever the day has been I hope you have enjoyed it.  Sometimes holidays are spent another way.  Cleaning house. Washing clothes. Cooking. Catching up because it is an extra day off in the middle of the week!  That is how I spent my holiday.  We’ve been blessed to have two sons and a grandson here for the better part of the last 6 days.  This means lots of cooking, eating, laughing, and sitting on the front porch!  Shooting off fireworks (oops, a little dry for that!), shooting guns, bow and arrows, looking for bugs, watching the hummingbirds.  Swimming, exploring a huge cavern and much more.  They are now making their way westward toward home and I am missing them.  The finger prints are gone from the glass doors, the bedding washed and re-made. The ipads, ipods, iphones, laptops, cords, batteries, and cameras are all gone.  The house looks empty.  In an attempt to make myself feel better, I am sharing a recipe tonight that my 10-year-old grandson Sean,  just fell in love with this weekend.  As he was walking out the door he made me promise to blog it so he will have the recipe and directions to make these at home :)

For several months now I’ve seen  S’more Bars popping up around the internet, on Pinterest, and on some of my favorite blogs.  I didn’t get too excited about them until I came home from our family reunion.  You see, I bought graham crackers, marshmallows, and Hershey Candy Bars for making s’mores around the campfire during our week at Kentucky Lake.  But it turned out it was just too hot for a campfire.  So, I packed up the grahams, the mallows, and the candy and brought them back home.  Fast forward a couple weeks to the arrival of the kidlings and my desire to make some treats for them.  A quick search and I found the S’more Bar recipe on Taste of Home’s website.  Since I tweaked it a bit to suit my ingredients, I’ll put the link here to the actual recipe (but trust me, you will like mine better!).
Do you cook with your computer screen handy for recipe viewing? How about your laptop on the counter?  These days my ipad is on the counter more often than not when I am cooking.  The recipe is easily seen (made LARGER for my old eyes) and the whole thing can be wiped clean when I splatter.  Okay… back to S’mores.  This delightful recipe starts out with a quickly made dough consisting of butter, sugar, eggs, vanilla, flour, graham cracker crumbs, baking powder and a little salt.  I creamed the butter and sugar, added eggs and the rest of the dry ingredients in my Kitchen Aid.  Then I pressed 3/4 of the dough into a 9″x 13″ baking dish. Hershey Chocolate bars are broken apart and layered  over the crust.
The original recipe calls for layering marshmallow cream next.  I dotted the candy bars with marshmallows cut in half (remember, left-overs.)  Next time I will just by mini-marshmallows and sprinkle liberally.  The remaining dough is dropped on top the marshmallows.  Original recipe says to create a “layer” with the dough.  I say just drop it around, because when you do it creates this finished look:

The bars come out of the oven all puffed up and bubbly and gooey.  This is when Sean really got excited!  We let them cool a bit and then started slicing.
If only I could share an ooey-gooey bite with you — I am confident this S’more Bar recipe would go on your make-it now list!  The kids will love it — hubby will sneak a second piece — your co-workers will esteem your culinary talents :)

My beloved grandson Sean – this recipe is for you!

~Blessings, Grandma Catherine

S’more Bars

Serves 28
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Website Adapted From Taste of Home
You won't need a campfire to enjoy the ooey-gooey goodness of S'mores!


  • 1 cup Unsalted butter, softened
  • 1 1/2 cup Granulated Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 2 2/3 cups All-purpose Flour
  • 1 1/2 cup Graham Cracker Crumbs
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 7-8 Chocolate Candy Bars (1.55 ounces each)
  • 2-3 cups Miniature Marshmallows


1 In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, cracker crumbs, baking powder and salt; gradually add to the creamed mixture. Set aside 1/4 of dough for topping.
2 smores layer chocolate
Press remaining mixture into a greased 9" x 13" baking pan. Place candy bars over the crust.
3 smores ready to bake
Sprinkle marshmallows over the candy. Crumble remaining graham cracker mixture over the top.
4 smores cooling
Bake at 350 degree F. for 25 to 30 minutes or until golden brown. Cool on a wire rack.
5 smore's top down
Cut into bars. Store in an airtight container. Yield 28 bars.


Recipe can be cut in half and backed in a 8" x 8" pan.

Not All Chocolate Chip Cookies Are Created Sweet and Salty

Walk Through The Bible In One Year
Week 20 reading plan Nehemiah 8 through Job 13
Click on the colored link to read each day’s scripture.
Monday Nehemiah 8 -10, Tues Nehemiah 11-13,
Wed Esther 1-5, Thursday Esther 6-10,
Friday Job 1-5,
Saturday Job 6-9,
Sunday Job 10-13
Blessings as you read!

 We are right in the middle of reading two of my favorite books of the Bible. I adore Esther. She is my kind of woman. When faced with a do and maybe die situation she chose to do the right thing.  We really never know when we are put on this earth for a time such as this.  Esther’s story tells us to be ready at any time to fulfill our God-given purpose.  As far as the book of Job goes I learned a long time ago patience is a virtue for which we should all strive.  Job is a man after my own heart.  I hope these chapters are a blessing to you.
This is the week for our bi-annual family play-date.  This year we are spending 5 days under the sun, eating, swimming, boating, eating, skiing, golfing, and then at the end of the day we gather to eat again!  While just spending time together is our goal, food tends to play a pretty big part too!  I am blessed to live in a family of good cooks.  It isn’t just the women in our family who spend time in the kitchen and at the barbecue grill.  Most of our men know their way around a stove and an oven quite well.  All this talent culminates in to some awesome eating.  I look forward to sharing some of our family reunion food adventures in the near future!

Last week I mentioned that some of my grandchildren, several grand nieces and nephews, and lots of grown-up folks will most likely be looking for sweet nibbles during the day.  To that end we stocked up on Chewy and Craisin Oatmeal Raisin cookies as well as today’s recipe —  Sweet and Salty Chocolate Chip Cookies.

I have never been a very good cookie baker. Some bakers can turn out incredible cookies one right after another.  For me, not so much.  It is for this reason when I see a chocolate chip cookie recipe that has been tried and true I am interested.  It is also the reason that I enlisted the help of my sous-chef dish-washing mom to make these cookies!  The Brown Eyed Baker bakes awesome looking cookies and so I decided to adapt one of her recipes.
Earlier this year I made Sweet and Salty Chocolate Chip bars that are quite astonishing.  I decided I wanted that little bit of salty with the sweetness of these chocolate chip cookies.

True to her testimony these cookies are crispy on the outside and a little chewy on the inside.  I made one change using 1/2 coconut oil for half the butter.  The coconut oil package says that it is great for baking and can be used in place of butter.  It is healthier than butter and has no cholesterol so I wanted to give it a try.  I think it worked well.   A sprinkling of coarse kosher salt on top makes for the perfect combination of sweet and salty.

Since these cookies are going to the “kids” young and old, we decided to add some sticker fun.  We individually wrapped the cookies so they can sit on the counter in Grandma’s cottage and the kidlings can come and get one anytime they want.  (Sorry moms and dads, this is Grandma’s week to rock with the grandkids and great nieces and nephews!)

Don’t Forget …

The Baking With Julia cookbook giveaway is in full swing.  If you haven’t entered your name, check out this LINK to find out how you can enter – several different ways.

Blessings to all and Happy Baking!

The Sweet and Salty Chocolate Chip Cookie

Serves 36
Prep time 45 minutes
Cook time 12 minutes
Total time 57 minutes
Website Adapted From The Brown Eyed Baker
When it is sweet and salty you are craving look no further than these tried and true chocolate chip cookies!


  • 2 1/4 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 cup Unsalted butter (1 stick)
  • 1/2 cup Coconut Oil
  • 3/4 cups Granulated Sugar
  • 3/4 cups Light Brown Sugar, packed
  • 1 tablespoon Vanilla Extract
  • 2 Large Eggs, at room temperature
  • 1 tablespoon Milk
  • 2 cups Semisweet Chocolate Chips


  • 1 cup Walnuts or pecans, chopped
  • Coarse Kosher Salt (to sprinkle on top)


1 Preheat oven to 375 degrees F.
2 Microwave butter and coconut oil for 30 seconds, stir and set aside. Don't worry if it isn't completely melted.
3 Combine flour, baking soda, and salt in small bowl and set aside.
4 Beat butter/coconut oil mixture, granulated sugar, brown sugar, and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined. Do NOT over mix. Stir in chocolate chips and nuts (if you are adding them.)
5 Refrigerate dough for 15 to 30 minutes. This is an important step as it will solidify the oils keeping the cookies from spreading out too much while baking.
6 Drop by rounded spoonful (I used the small Pampered Chef scoop) onto ungreased cookie sheets. Sprinkle lightly with coarse salt. Bake for 12 minutes or until edges are just brown and the middle is not quite set. Cool on pan for 2 minutes and then transfer to a cooling rack.
7 Make sure cookie sheet is completely cooled before adding more dough to bake. Cookie sheets can be placed in the freezer for 5 minutes or so to cool quickly.
8 mosaicchocchipcookies
When cooled completely wrap individually or in an airtight container. Recipe yields about 3 1/2 dozen cookies.


I used half butter and half coconut oil, but all butter can be used.


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