This recipe makes a small batch of crispy, crunchy walnut cookies that are simple to make and great with tea, coffee, fruit, or ice cream. The cookies include a mixture of butter and canola oil, and they come out of the air fryer a little soft but crisp up on standing. If you want softer cookies, air fry the dough a little less time, and if you want especially crispy cookies you can air fry the dough a little more time. I usually leave the cookies in the air fryer for 10 minutes for a nice crispy cookie that's not tooth shattering. The cookies taste of butter, cinnamon, and walnuts--a simple combination that's quite good. Before air frying, you can dust the tops of the dough mounds with a little cinnamon-sugar for extra sweetness and crunch. Enjoy!
Air Fryer Crispy Walnut Cookies -- Makes 12 +
3 tablespoons of melted butter
3 tablespoons of canola oil
2/3 cup of sugar
1/8 teaspoon of salt
1 tablespoon of milk
1/2 teaspoon of vanilla
1/4 teaspoon of cinnamon
1/2 cup of chopped walnuts (finely chopped for less obvious nuts, coarsely for more
apparent)
1 cup of flour
1/4 teaspoon of baking soda
Cinnamon-sugar to dust the top of the dough, optional
Cut small pieces of baking parchment to fit your air fryer basket. In a medium bowl mix together well the butter, oil, sugar, salt, milk, and vanilla. Stir in the flour, cinnamon, and baking soda. Stir in the walnuts. Drop 1 1/2 tablespoons of dough onto the baking parchment pieces, leaving at least an inch and a half of space between the dough mounds (the dough will spread). If you'd like, dust the tops of the dough mounds with cinnamon sugar. Press down gently on the mounds to flatten them a little (to about 1/2-inch thick). Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the dough for 10-15 minutes. Remove the cookies from the air fryer to cool and repeat the cooking process with the remaining dough.
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