Ingredients: |
Ingredients: 1/2 c. rolled oats
1 c. unsalted butter, softened
3/4 c. brown sugar, packed
3/4 c. white sugar
2 tsp. vanilla
1/2 tsp. lemon juice
2 large eggs
2 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
3 c. semi-sweet chocolate chips
1 3/4 c. chopped walnuts
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Directions: |
Directions:1) Pulse the oats in a food processor or blender until they are semi-finely ground. (If you don't have a food processor, chop them with a chef's knife!) The oats are the secret to the texture of the cookie.
2) Add butter, sugars, vanilla and lemon juice in a large mixing bowl. Mix until creamy. Add eggs one at a time and mix until it is nice and smooth.
3) In a smaller mixing bowl, combine oats, flour, baking powder, baking soda, salt and cinnamon.
4) Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over mix. (If you over mix, your cookies will be flat and runny or will have a cake like texture.) Stir in the chocolate chips and walnuts.
5) Refrigerate dough for 2 hours to prevent cookies from spreading. Scoop dough onto a cookie sheet with a large cookie scoop or use a 1/4 c. measuring spoon if you want a really big and decadent cookie.
6) Bake at 350º F (180º C) for 14 minutes and cool on a wire rack.
* If you want to have these cookies at the ready all the time, scoop your dough onto your cookie sheet and put in the freezer instead of the oven. Once dough balls are frozen, pop them off and store in a freezer bag that is labeled with the cookie name and cook temp and time. You can take them straight from the freezer to the oven. |
This recipe for Annie's Doubletree Doubletakes is from