Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor.

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Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
7 hrs 53 mins
total:
8 hrs 20 mins
Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.

  • Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Nutrition Facts

211 calories; protein 3.5g 7% DV; carbohydrates 32.7g 11% DV; fat 7.8g 12% DV; cholesterol 33.4mg 11% DV; sodium 116.3mg 5% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2002
I found this recipe when I was looking for a recipe I had lost from my grandmother. Hers used oil and were crunchier. We used to make a pot of tea to enjoy with our cookies.I just whip up a batch before making dinner and put them in the freezer and after dinner take them out and bake. They got A reviews from the guys at work too! They don't last long to worry about storage they are too good! Read More
(24)

Most helpful critical review

Rating: 1 stars
09/23/2011
wasn't very good they do not taste like caramel at all Read More
(2)
14 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/17/2002
I found this recipe when I was looking for a recipe I had lost from my grandmother. Hers used oil and were crunchier. We used to make a pot of tea to enjoy with our cookies.I just whip up a batch before making dinner and put them in the freezer and after dinner take them out and bake. They got A reviews from the guys at work too! They don't last long to worry about storage they are too good! Read More
(24)
Rating: 5 stars
11/30/2010
Good Read More
(11)
Rating: 4 stars
12/26/2002
these were great cookies. will definately make these again Read More
(6)
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Rating: 4 stars
06/11/2011
These are great cookies! I didn't use walnuts in the cookies. I also used half of the recipie and subsituted 1/8 of the sugar for splenda. The cookies have a little but of caramel tast but when you bite into them you don't think caramel. I loved these cookies though and will make these again! Thank you for sharing your recipe! Read More
(5)
Rating: 1 stars
09/23/2011
wasn't very good they do not taste like caramel at all Read More
(2)
Rating: 5 stars
07/19/2015
Love these! They don't taste very carmel-y but they are a great base cookie dough to add to! I added about 3 Tablespoons of extra butter (just personal preference). I separated the dough and I added coconut pecan white chocolate chips or left them plain and added a chocolate icing (semisweet Baker's chocolate milk and powdered sugar) after baking. I didn't refrigerate overnight so I baked them for about 8 minutes and they turned out great! Read More
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Rating: 4 stars
10/07/2015
Very crunchy with a nice flavor. Read More
Rating: 3 stars
12/17/2019
Not very caramel at all. I'm going to try adding some caramel frosting to see if that helps. Read More
Rating: 4 stars
11/07/2014
great recipe but way too sweet - will cut sugar in half next time Read More
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