This crisp and chewy cookie is one of my favorites. It’s buttery, nutty, and sweet at the same time. Personally, I omit the raisins and just double up on the walnuts. It’s pure pleasure.
Ingredients:
SET A
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Salt
1 tbsp. cinnamon powder
1 cup walnuts
1 cup raisins
SET B
3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1 whole egg
1 tsp. vanilla extract
PROCEDURE:
A. Sift the Set A ingredients into a bowl and add the nuts and raisins. Mix everything.
B. Beat butter and sugar until fluffy, and sugar is dissolved. Add the rest of Set B ingredients. Add the Set A mixture and mix until just combined.
C. Using a 1.5-oz. ice cream scooper, scoop cookie doughs onto a greased, parchment-lined baking sheet with an allowance of around 2 inches between scoops. Bake in a preheated oven until done.
Tip: Transform your cookies into bars. Flatten your cookie dough into a square pan and prick with a fork, sprinkle sugar or other toppings you desire. Then bake until edges are slightly brown. Cool down before cutting into bars.