Walnut crispie cookies

Easy cookie recipes are my favourite, especially when friends decide to host a last minute party. I baked these yesterday morning and took them to a housecooling (as in the opposite of a housewarming) at night. Between the kids and adults, these things disappeared faster than the Easter eggs they were hunting earlier! Here are three cookies I set aside for a friend who didn't attend the event:


What I liked about the recipe was that it did not call for anything too unusual. I didn't have brown sugar or walnuts in stock, but didn't mind buying them because I knew the leftovers would be easy to use up. As for the rice crispies? They'll make a delicious breakfast over the next while!

• Walnut crispie cookies
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• 1 call-purpose flour
• 3/4 tspbaking soda
• 1/4 tspsalt
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• 1/3 cunsalted butter
• 1/2 cbrown sugar, packed
• 3egg yolks
• 1 Tbspsoy milk
• 1/3 cwalnuts, coarsely chopped
• 1 crice crispies
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• Sift flour, baking soda, and salt. Set aside flour mixture.
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• Cream butter and brown sugar. Add egg yolks and mix well. Fold flour mixture into batter and mix. Stir in chopped walnuts and rice cripies.
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• Place each tablespoon of cookie dough 2" apart on lined cookie sheet. Bake at 350 degrees F for 14 minutes.
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I chose vanilla flavoured rice crispies for these cookies and the scent held long after the cookies were done. Although regular rice crispies would have worked fine, they wouldn't have smelled nearly as heavenly. Here is a photo of the cookie dough:


I used a cookie scoop for the first time while working on this recipe and can't rave about it enough. It standardized the size of the cookies and made scooping a breeze! The only thing I forgot to take into consideration was that the dough was pretty solid and wouldn't spread a lot. Here are before- and after-baking shots of the domes:



And here's a close up of a cookie... The chopped walnuts were about the same colour as the rice crispies, but they're both there: