"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for DOUBLE TREE CHOCOLATE CHIP COOKIES, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Jones
Added: Saturday, February 5, 2011


1/2 cup rolled oats
2 1/4 cups all purpose flour
1/4 tsp. cinnamon
2 sticks butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi sweet chocolate chips
1 1/2 cups chopped pecans

Preheat oven to 350. Grind oats in a food processor or blender until fine. Combine ground oats with flour and cinnamon. Cream together butter, sugars, vanilla and lemon juice in another medium bowl with an electric mixer. Add eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until the ingredients are well incorporated. Spoon rounded 1/4 cup portions of dough onto an ungreased cookie sheet. Place scoops about 2 inches apart. You do not need to press the dough flat. Bake 16-18 minutes or until the cookies are light brown and soft in the middle.




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