There is a pasta dough cycle on many bread machines that can be used to make cookie dough. This simplifies the first step in the process and then the cookie dough is dolloped onto a baking sheet to be finished in the oven. This particular recipe makes a hearty and satisfying cookie with walnuts and chocolate chips. They’re chewy and delightfully sweet. They’re great for school lunches, after school or with a mid-afternoon cup of coffee or tea. You can omit the walnuts if you want or substitute any other type of nut like almonds or pistachios, but make sure you stay true to the one cup proportion for any type of nuts. You can even mix them up but for now we’re sticking with the walnuts.
Add all of the ingredients to the bread pan in the order indicated, but hold back on the nuts and chocolate chips for about 5 minutes. Select the pasta dough cycle. This usually takes about 12 to 15 minutes.
About 10 minutes before the pasta dough cycle is concluded, preheat oven to 375° F./190° C.
When the pasta dough cycle is complete, carefully dollop the cookie dough a tablespoon at a time onto an ungreased cookie sheet. Give them a generous amount of spacing for your first batch until you see how far the cookies spread after baking, then you can anticipate the spacing better for further batches.
Bake for 10 to 12 minutes and let the cookie sheet rest for a couple of minutes.
I usually put the next cookie sheet in the oven and reset the timer at this point. After a couple of minutes remove the cookies from the cookie sheet with a spatula and let them rest on a wire rack on the kitchen counter until they become firm. Once they are firm you can stack them on the wire rack while you continue the process with succeeding batches.