Chocolate chip cookies were one of the earliest recipes I began making on my own. There was always the great nut debate between my grandfather and uncle who both believed they didn’t like nuts. I LOVE walnuts in my cookies and brownies and even as a child learned that there are two ways to skin a cat as my dad would say. It turns out that what I liked was the flavor, didn’t really care about the actual nut one way or the other. So, I learned to “fake” out my grandfather and uncle who despite their belief in no nuts had no problem devouring a batch of my cookies! I’ve tweaked this recipe for years to make a larger batch and keep everyone happy.

1 1/2 cups butter, softened
2 1/2 cups white sugar
2 tablespoons molasses
3 eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
3 3/4 cups flour
1 cup walnut pieces
1 teaspoon cinnamon
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
3 1/2 cups milk chocolate chips
1 cup golden raisins

  • Preheat oven to 350 degrees.
  • Using a stand mixer cream the butter and sugar together.
  • Add molasses and blend until smooth.
  • Add eggs one at a time until well blended.
  • Add vanilla and maple extracts and blend until smooth.
  • Sift together the flour, salt, cinnamon, baking soda and baking powder.
  • In a small food processor, chop nut pieces until a fine flour.
  • Gradually add the nuts and flour mixture until well blended.
  • Gently fold in milk chocolate chips and raisins.
  • Drop by teaspoonfuls onto an un-greased cookie sheet.
  • Bake 10-12 minutes
  • Enjoy

aprons 3



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