Chewy Chocolate Walnut Cookie Recipe

When it comes to comfort food many people will reach for chocolate cookies.  There is nothing better than an oven baked  chocolate walnut cookie that melts in your mouth. They taste great when eaten when they are freshly baked and they are just as good served cold with a glass of milk. 

This cookie recipe is quick and easy to make and are the perfect treat for your family after a day in the park or working in the yard.  Serve this cookie with a scoop of vanilla ice-cream and your family’s cravings will be satisfied. 

My mother was a baker and as soon as the weather started to turn cool in the autumn season she would bake cookies for mid-day snacks.  I always looked forward to the chewy chocolate walnut cookies and recall thinking about them on way home from school.  Sometimes I would eat the cookies when they came out of the oven, other times they were served at room temperature. It didn't matter these cookies were always mmm good.

Brownie Chunk Cookies with Walnuts

Gather your ingredients for chocolate walnut cookie.

One Package of brownie mix (23-2/3 ounce

2 large eggs

1/3 Cup vegetable oil

6 ounces of semisweet chocolate morsels

½ cup of chopped walnuts

Pam baking spray with flour

Mixing bowl

Electric mixer

Teaspoon

Cookie Sheet

Cooling wire rack

Food storage container or cookie jar

Melted Chocolate  (optional)

Make this cookie recipe for the upcoming school week and you will have six dozen cookies to serve to your children and their friends for an after school snack. 

Recipe Instructions

1. Put your oven rack in the center and heat oven at 350F
2. Put the brownie mix, eggs and the oil to the mixing bowl and mix well with electric mixer.  Blend until batter is smooth with no brownie mix lumps.  Turn off the mixer and set it aside.  Add the chocolate morsels and the chopped walnuts and fold them into the batter. 
3. Spray Pam with flour onto the baking sheet to prevent cookies from sticking.
4. Use a teaspoon to measure out the cookie size.  Drop the rounded teaspoonful of cookie batter onto the cookie sheet.  Space the cookies two and half inches apart.
5. Bake the chocolate brownie cookies at for 12 minutes.  Before removing from the oven insert a toothpick into the center of the cookie.  Remove the toothpick and if there is not batter then cookies are done.
6. Set the baking sheet on a wire rack and cool the cookies.

Delicious Dessert Ideas

For a special treat melt milk chocolate morsels in a double boiler.  When the chocolate is completely melted dip one ½ of the cookies into the chocolate and the set on wax paper to cool.

Serve this cookie as a delicious parfait dessert.  Crumble cookie and put at the bottom of a parfait glass.  Next add a scoop of frozen vanilla ice-cream.  Then add another crumbled cookie, top again with ice cream.  Garnish the parfait with drizzled chocolate sauce and a dollop of whipped cream. Your family will wipe the parfait glass clean.

Here is a YouTube recipe for No-bake chocolate peanut butter cookies.   They sure look good!

Mexican Chili Rellenos with Chicken Casserole Recipe

This Mexican chili rellenos and chicken casserole is an easy and flavorful recipe that both kids and adults love. Serve with a side salad and crusty bread and this dinner entrée is a nutritious and scrumptious.

In the autumn when the days are cooler I like to make casseroles during the weekend to serve to my family throughout the week.  I normally put the casserole together but do not cook.  I then freeze or refrigerate the casserole.

One dish meals are a good choice for busy moms as you can cook them in the oven quickly and serve.  

Gather your ingredients:

2 10-1/2 ounce can of creamy chicken verde soup (undiluted)

1-1/2 cups of chicken broth

½ cup sour cream

4 cups of shredded chicken

1 package of 24 six inch yellow corn tortillas

3 cups of shredded Mexican blend cheese

1 cup chopped canned green chiles rellenos

1 cup diced scallions both white and green

¼ cup of diced fresh jalapeno peppers

1 clove of garlic minced

½ teaspoon of cumin

½ teaspoon of cayenne pepper

Salt and black pepper to taste

1 teaspoon of butter to grease the baking dish

Instructions:

Preheat oven to 350F and Grease a 13x9 inch glass baking dish.  

In a sauce pan heat the chicken broth, sour cream, chicken soup then add the chili rellenos, onion minced garlic, jalapeno, cayenne pepper, salt, black pepper.  Blend all of the ingredients and bring to a boil.  Remove from the heat and let the mixture set.

Add one cup of the liquid mixture to the baking dish and spread it across the baking dish.  Top the soup with a layer of 6 corn tortillas.  Cover the tortillas with a layer of shredded chicken.

Top the chicken with a layer shredded Mexican cheese, and then cover the cheese with liquid mixture, tortillas, chicken and cheese.  Layer the casserole with these ingredients until all ingredients are used.   Top the casserole with a layer of cheese and then bake for 35 minutes. 

Let the casserole rest for five minutes before you cut and serve topped with sour cream and chopped green scallions or jalapeño peppers.

Tips:

Keep leftovers in the refrigerator for 3 days or freeze.

This is a good casserole to make for informal dinner party.