Ingredients: |
Ingredients: 1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups miniature semi-sweet chocolate chips
1-1/2 cups finely chopped walnuts*
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Directions: |
Directions:Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicon mat.
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs, one at a time, and mix until smooth.
Add the dry ingredients to the butter mixture and mix until dough forms. Fold in the chocolate chips and walnuts.
Chill the dough overnight in the refrigerator before baking the cookies.**
Spoon rounded 1/4 cup portions onto prepared cookie sheet., 2 inches apart. Bake for 15 minutes, until edges are golden brown. Store in an airtight container at room temperature.
*I used my food processor to "chop" the walnuts. I like this method, because it chops them so fine and so quickly!
**Easy tip for chilling the dough: scoop the dough before chilling overnight. I scoop my dough onto paper plates, stack the plates, and cover the stack with cling wrap to save space in my small refrigerator. You could also scoop and chill them on a baking sheet or into a tupperware container. Scooping before chilling is so much easier than trying to scoop hard, chilled dough the next day! |
This recipe for Doubletree Hotel's Cookies is from