This recipe came from McCormick‘s Almond White Chocolate Chunk Cookies recipe. I saw this and was impressed, but I had to add in some of my own favorite flavors– apples, walnuts and cinnamon.
These cookies are a trial for the bake sale, and well, I’ve already tried one and loved it.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened
1 1/2 cups brown sugar, packed
1 1/2 teaspoons pure vanilla extract (I bet maple extract would be amazing!)
8 oz. white chocolate chips
1/2 cup walnuts, roughly chopped
1 small tart apple (granny smith or honey crisp), diced small
1/4 cup raisins (optional)
1. Preheat oven to 375. Mix flour, baking soda, cinnamon and salt in medium bowl; set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy (don’t overbeat though!). Add eggs, one at a time. Add extract ; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in remaining ingredients. Drop by heaping tablespoonfuls, 1 inch apart onto ungreased baking sheets.
3. Bake 10 minutes or until edge are lightly browned. Cool on baking sheets 1 minutes. Remove to wire racks; cool completely.
Do not overbeat once flour is added.
Try substituting pear for the apple.
I am experimenting with refrigerating to see if the cookies come out better after sitting in fridge. Will update.
Parchment paper or silicone mat are preferable to line baking sheet. Do not butter the baking sheet; you have quite enough in the dough already.