Ingredients
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1/2 cup rolled oats
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2 1/4 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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1 cup butter, softened
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3/4 cup firmly packed brown sugar
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3/4 cup granulated sugar
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2 teaspoons vanilla extract
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1 teaspoon lemon juice
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2 large eggs
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3 cups semi-sweet chocolate chips
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1 1/2 cups walnuts, chopped
Instructions
- Preheat oven to 350°F.
- Process rolled oats in a food processer or blender until finly ground.
- Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
- In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer.
- Add eggs and beat until fluffy.
- Stir the flour mixture into the butter mixture, blending well.
- Add the chocolate chips and nuts to the dough and mix well.
- Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet--a ice cream scoop works well.
- Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies--I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes).
- Transfer to a wire rack to cool completely.
- Store in a zip-top container to keep them soft and chewy.