Loaded with milk chocolate chips and walnuts; they’re made with butter and shortening creating a soft, chewy, and crisp cookie with a lot of texture and flavor!
Scoop dough into heaping tablespoon balls, or use a #50 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet about 2" apart.
Bake 9-11 minutes or until barely golden brown around the edges. Do not overbake. Mine baked perfect at 10 minutes. Cookies may appear to be soft and undone, but they will set as they cool.
Cool cookies on baking sheet on wire rack for 1 minute; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Milk Chocolate Chip Walnut Cookies should be stored in an airtight container and will keep 3+ days or freeze up to 3 months.Recipe from BHG'sBiggest Book of Cookies.