Base recipe:
1 cup (2 sticks) unsalted butter creamed with 0.75 cups each of brown and white sugar. Add two large eggs, 1 tsp. vanilla. Mix together is separate bowl 2.25 cups whole wheat flour, 1 tsp baking soda, and 1 tsp salt. Mix dry into wet in batches. Chop 2 cups walnuts coarsely and stir into batter. Recommended cooking at 375 for 9-11 mins.
Lessons/modifications:
- Creaming room temp butter really does make a huge difference.
- Whole wheat flour is delicious with the savory, nutty flavor of the walnuts. Plus, better texture.
- I added an extra teaspoon of salt and did not regret it.
- Next time I will increase nuts by 50%, making the total 3 cups.
- I cooked on parchment, equal-sized scoops from my white plastic disher (which I think is about 1/8 cup), six to a sheet. They were done at 13 mins. I did a batch to 11 mins. and they fell in the middle, slightly goopy. I think they will be suitable for vigorous toaster-oven reheating, though.
- The rest of the batter is in the fridge. Straight out of the fridge, the cooking time will probably be 15 mins or greater. I'll keep an eye on them.
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