Photo: Harvest Walnut Cookies Recipe
Ingredients
Vanilla Dough:
- 1 (18.25-ounce) box white cake mix
- 1/3 cup vegetable oil
- 4 tablespoons butter, melted
- 1 egg, beaten to blend
- 1 teaspoon pure vanilla extract
- 3/4 cup chopped walnuts, lightly toasted
Chocolate Dough:
- 1 (18.25-ounce) box devil's food cake mix
- 1/3 cup vegetable oil
- 4 tablespoons butter, melted
- 1 egg, beaten to blend
- 2 teaspoons pure vanilla extract
- 3/4 cup chopped walnuts, lightly toasted
Directions
Vanilla Dough preparation:
Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
Chocolate Dough preparation:
Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
Cookie preparation:
Preheat oven to 400 degrees F.
Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place 20 balls on an ungreased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes. Transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough, forming about 6 dozen cookies total. Store in airtight container at room temperature up to 2 days, or freeze up to 3 months.
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By KathyJ59
Woodward, OK
on December 23, 2012
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This is the best and easiest cookie, and looks great!
By greywacky_1714889
reedsport, OR
on February 23, 2012
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Didn't care for these. Like others, the dough was very crumbly. The cookies didn't flatten, and they were hard and dry. If I were to try it again, I would probably add an extra egg yolk, or a whole egg.
By soramp_11816193
Bakersfield, CA
on April 20, 2009
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I'll usually read the reviews before trying out a recipe. When I read the cookies mostly come out crispy, I decided to try a little something since I am not a fan of crispy cookies.
To make the cookies a little more on the puffy side I added two eggs to each batter instead of one, and half a tsp of baking powder to each batch. I also added semi-sweet chocolate chips to my batch. When baking I lowered the heat to 375 for 10-12 minutes.
They came out puffy, and moist, but not wet. They were a hit with my co-workers.
I don't worry about storage since these end up getting eaten before even a day goes by. :p
Read all 46 reviews