Bake Club+ : Maple Toffee Walnut Cookies

Day 2 of COOKIE WEEK brings us a crunchy maple classic and a tip on keeping your cookies round!

Hi Bakers!

Welcome to our first annual COOKIE WEEK! 5 days of cookie tips and tricks plus 5 BRAND NEW holiday cookie recipes to add to your rotation.

It was hard to stop at 5 recipes, but you’ll find that there is something here for everyone. Simple sugar cookies with a festive twist, deeply chocolate and decorative cookies, an update on my childhood favorites and more!

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Cookie Tip #2: How to Reshape Cookies that Spread

While I don’t know many people that would turn down a fresh, homemade cookie no matter what shape it turns out to be, there is something so satisfying in making them round and uniform.

The first step is to obviously bake round balls of dough to begin with (by using a cookie scoop). After that, some cookies spread with a mind of their own, especially those with mix-ins like my Maple Toffee Walnut Cookies. To bring them back to their round shape, scoot in the edges before the cookies completely cool and set.

I am not sure who pioneered the cookie scoot, but the idea is to use a round cookie cutter to re-shape the cookies when they are fresh from the oven. Immediately after taking the cookies out, grab a cookie cutter that is slightly larger than the cookies and place it around one cookie at a time. Rotate the cutter in a circular motion. 

As the cutter rotates, the edges of the cookie scoot in towards the center. Not only does this make the cookie round again, I like how it gives more distinction in texture between the crispy edges and chewy centers of the cookie. 

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Maple Toffee Walnut Cookies

You are going to love these cookies - super chewy with added crunch from the walnuts, loads of toffee flavor, and a maple glaze. Using maple syrup and brown sugar in the dough keeps them soft and chewy for days - if they even last that long. 

Makes 16 to 18 cookies.