I believe chocolate chippers and any derivations thereof reign supreme in the world of cookies.
But life is too short to limit ourselves to just one kind of cookie, even if it is our favorite, right?
Especially when there are two egg whites in the fridge to use up and an idea for Chewy Butterscotch Maple Walnut Cookies to use them pops into your head.
(That was the predicament I found myself in right before I succumbed to my cookie craving…of course I was operating under the premise that I needed to use up the egg whites. I had completely ruled out the idea that I could just whip up a veggie egg white omelet for lunch. Why? Because I also needed to use up turkey breast and spring mix. Hey, at least there was salad involved, right?)
With having just posted a whole slew of recipes involving chocolate lately, it’s high time for a change of pace around here anyway.
Butterscotch, maple, and walnut go together like nobody’s business and make these cookies something really special. They’re chewy but still light with great cookie texture. They are somewhat reminiscent of nougat, and remind me a bit of Southern Divinity Candy.