Yield: 28-30 large cookies
1/2 cup rolled oats
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsalted butter (two sticks), softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
3 cups semi-sweet miniature chocolate chips (you can use regular-sized chocolate chips instead)
1 cup chopped walnuts (optional)
- Pulse oats in a food processor until semi-fine or fine.
- In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
- To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
- Visit DoubleTree Cookie @ thelittlekitchen.net for full directions.