If you live in the tristate area and are a cookie fanatic like me, you’ve probably heard of Tate’s Bake Shop. Summers out in The Hamptons introduced me to these crispy buttery cookies at a young age. Since then I’ve tried relentlessly to replicate this recipe at home with results ranging from one giant melted cookie to cookies that could break a tooth.
Finally through the magic of this chart and a few mistakes, I think I found the perfect replica of Tate’s Chocolate Chip Walnut Cookies. I added my own twist with some orange-soaked dried cranberries for a little tanginess!
Ingredients
1 1/2 cups of all-purpose flour
1 cup of old fashioned oats
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup of brown sugar (tightly packed)
1/2 cup of granulated sugar
1 1/2 cups of butter, softened
2 large eggs
1 tbs vanilla
1 cup chopped walnuts
1 cup chocolate chips
1 1/2 dried cranberries (soak in orange juice for 30 minutes)
Directions
Step 1
Preheat oven to 350°F. Combine flour, oats, cinnamon, baking powder, baking soda and salt in a bowl and set aside.
Step 2
Cream butter, brown and granulated sugars for about 4 minutes with an electric mixer until whipped in appearance. Scrape down the bowl, add eggs and vanilla then beat until combined.
Step 3
With the mixer on low, slowly add in the dry ingredients in small portions until combined – do not over mix.
Step 4
With a wooden spoon mix in walnuts, chocolate chips and dried cranberries until evenly distributed.
Step 5
Using a tablespoon, drop cookie batter onto a baking sheet (be sure they are at least 2 inches apart because they will spread) and place in the oven for 15 minutes or until golden brown!
the courgette 