I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies. These freeze well.

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Recipe Summary

prep:
20 mins
cook:
12 mins
additional:
38 mins
total:
1 hr 10 mins
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.

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  • In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.

  • Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.

Nutrition Facts

136 calories; protein 1.5g 3% DV; carbohydrates 14.9g 5% DV; fat 8g 12% DV; cholesterol 14.3mg 5% DV; sodium 76.1mg 3% DV. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2003
Great drop cookie! I normally try to make some substitutions to try to put a little good in our goodies. I used 1 cup whole wheat flour and the rest unbleached flour. I substituted trubinado sugar for the white sugar. I substituted cashews for the walnuts which we added directly to the dough. The kids liked that the cookies do not spread much while cooking so many can be cooked at one time. (Which also allows for the cooling of many at one time and thus the eating of many. LOL!) We did not roll the cookies in nuts or sugar for the first batch because we forgot. We were glad we did. These have a shortbread consistency without being too sweet. They freeze well too. Read More
(18)

Most helpful critical review

Rating: 3 stars
05/02/2005
I found these to be very bland. If I make these again I would make them with a thumbprint of jam in the middle to add some flavor. Read More
(3)
51 Ratings
  • 5 star values: 38
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/03/2003
Great drop cookie! I normally try to make some substitutions to try to put a little good in our goodies. I used 1 cup whole wheat flour and the rest unbleached flour. I substituted trubinado sugar for the white sugar. I substituted cashews for the walnuts which we added directly to the dough. The kids liked that the cookies do not spread much while cooking so many can be cooked at one time. (Which also allows for the cooling of many at one time and thus the eating of many. LOL!) We did not roll the cookies in nuts or sugar for the first batch because we forgot. We were glad we did. These have a shortbread consistency without being too sweet. They freeze well too. Read More
(18)
Rating: 5 stars
03/30/2003
Delicious! I used pecans instead sprinkled sugar on the tops and then baked 7 min on bottom rack / 3 minutes on top rack - taste was wonderful!!! Texture was perfect too - I was searching for something just a tad chewier than Pepperidge Farm's Homestyle Sugar Cookies and this was it! These do spread as they bake so be sure be sure to use smaller size drops.... Read More
(16)
Rating: 5 stars
10/13/2003
These were quick easy & excellent. My husband & his friends loved them. Will definetly make these again (& again). Thanks Read More
(12)
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Rating: 5 stars
12/22/2003
These were wonderful! I did omit the nuts.(My boys have never liked nuts.) The cookies were nice and crispy but not hard. Read More
(9)
Rating: 5 stars
03/30/2003
These are great cookies. My son has a peanut allergy so we were looking for a cookie recipe similar to the peanut butter kiss cookies. I made them into balls rolled them in sugar and when they came out of the oven put a hershey kiss into them. They are the BEST substiute we have found. They are tasty frosted too! Read More
(9)
Rating: 5 stars
02/08/2006
Very tasty with a nice dry crumb. I used almonds instead of walnuts because that's all I had in the cupboard. Next time I want to try it with pecans. I took a few and dipped half in melted chocolate. They disappeared quickly! Read More
(8)
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Rating: 5 stars
07/28/2003
This is one of the best sugar cookies I've ever made. This is definitely a keeper. It's crispy but yet not hard it's tasty but not overwhelmingly sweet... It's perfect! Read More
(8)
Rating: 4 stars
01/29/2003
These cookies were pretty good but the on the day we baked them they were kind of hard although they weren't overbaked. After keeping them in an airtight container overnight though they were much softer and tastier! I rated these a two for quickness because I was teaching a friend to bake cookies and although the prep time said twenty minutes it took us over an hour. The taste of these cookies is quite good but not excellent. I enjoyed these cookies but would probably not make them again if I found a better recipe. Read More
(6)
Rating: 5 stars
08/18/2010
These are addictive. I halved the recipe and followed it exactly. I was a little worried at first as the dough is very oily before baking. The final product though is crispy outside chewy inside. I chopped my walnuts very finely. I also made some as drop cookies and others rolled in sugar (colored) as stated in the description. This worked very well without chilling the dough. I used my smallest cookie scoop which holds about a heaping teaspoon. My half batch of dough made 72 cookies that baked in 12 minutes. I was expecting 30. Thanks for a keeper! Read More
(5)
Rating: 3 stars
05/02/2005
I found these to be very bland. If I make these again I would make them with a thumbprint of jam in the middle to add some flavor. Read More
(3)
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