Apple Walnut Cookies beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Catherine McCord

Apple-Walnut Cookies

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 dozen cookies
I've gotten into the habit of baking a dozen or so cookies to eat now and then freezing what remains for another day. Whether you're having a dinner party, last-minute guests, or just want a spur-of-the-moment treat, always having homemade cookies on hand--instead of a box of store-bought cookies that will be stale within a week--is just about the coziest thing ever.



  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine the flours, oats, baking soda, baking powder, salt, and cinnamon.
  3. Using a stand mixer or hand mixer, beat the butter and honey on medium speed for 1 minute, or until creamy. Add the egg and vanilla and beat on medium speed until smooth, about 1 minute.
  4. Slowly add the dry ingredients to the wet, mixing to incorporate as you go. Stir the apple and walnuts into the batter.
  5. Drop 1 tablespoon of dough at a time onto a baking sheet lined with parchment or a silicone baking mat, keeping space between the cookies (see Cook's Note). Bake for 12 minutes, or until golden. Remove to a cooling rack and serve.

Cook’s Note

Using a small ice cream scooper instead of a spoon is an easy way to make your cookies. You can freeze the cookie dough on the baking sheet for 1 hour, then place the balls in zip-top bags, label and store for up to 3 months. When ready to bake, place the frozen cookie balls on a baking sheet and add 1 minute to the baking time.