White Drop Cookies
White Drop Cookies are soft, chewy treats with a hint of vanilla and chocolate chips, complemented by crunchy walnuts. Perfect for both casual snacking and festive occasions, these cookies offer a delightful balance of sweetness and texture, appealing to cookie lovers of all ages.
Ingredients
Instructions
- Beat eggs, add sugar and shortening, and stir well.
- Add baking soda to sour milk, then pour into the mixture.
- Sift flour, baking powder, and salt, then add to the mixture.
- Add vanilla extract and stir thoroughly.
- Stir in chocolate chips and chopped walnuts.
- Drop spoonfuls of dough onto a greased cookie sheet.
- Bake at 350°F until golden brown.
Tips & Substitutions
For an extra touch, consider using Country Butter instead of shortening for a richer flavor. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for a few minutes. Ensure your oven is preheated for even baking, and check the cookies a minute or two before the suggested time to avoid overbaking.
Serving Suggestions
These White Drop Cookies are delightful on their own, but for a fun twist, serve them alongside a scoop of vanilla ice cream for an indulgent dessert. They also pair wonderfully with a glass of cold milk or a warm cup of coffee. For a festive touch, consider adding a drizzle of melted chocolate on top before serving.
Storage & Reheating
Allow the cookies to cool completely before storing them in an airtight container at room temperature. They will stay fresh for about a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to three months. Reheat them in the oven at 300°F for about 5-10 minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of White Drop Cookies contains roughly 141 calories, with 3g protein, 26g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I replace the shortening with butter?
Yes, you can substitute butter for shortening in this recipe. Just use the same amount (3/4 cup). Keep in mind that butter will add a slightly different flavor and may result in a softer cookie, so adjust baking time accordingly.
What can I use if I don't have chocolate chips?
If chocolate chips aren't available, you can use chopped up chocolate bars, or substitute them with dried fruits like raisins or cranberries for a different flavor profile. Nuts such as pecans or macadamia nuts also make great alternatives.
How can I make these cookies more chewy?
To achieve a chewier texture, try adding an extra egg yolk to the batter or reducing the amount of flour slightly. You can also bake the cookies for a shorter time to keep them softer in the center. For an interesting flavor, consider incorporating some shredded coconut.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).