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3-1/2 doz. or 42 servings, 1 cookie each
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Prepare cookie dough as directed. Drop onto waxed paper-covered baking sheets. Freeze 1 hour or until outsides are firm. Place in freezer-weight resealable plastic bags; seal bags. Freeze up to 6 months. To bake, place frozen dough, 2 inches apart, on baking sheets. Bake 13 to 15 min. or until golden brown.
Prepare using chopped PLANTERS Walnuts.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I just made these cookies. Very good, not as sweet as other recipes. A soft cookie. I made a double batch up, added a 1/2 cup more flour than called for...they were perfect when came out of oven. My husband, said "these are the best, fix them all the time"
these cookies were ok, i used milk chocolate chips instead and i think that made the taste a little better. probably needed a little more sugar, i would of prefered more of a crunchy cookie than this but if you like softer chewy cookies than this one is for you. made tons of dough, i froze half the dough for later use, but i dont think i'll make any more after that.