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Makes 2 dozen cookies
1/2 cup - (one half cup) rolled oats, regular or quick (I use the regular)
On the front on the card it does say that if you don't want to take the time to grind the oatmeal in this recipe, you can add the oats as is. Just be sure to use the quick-cooking variety...I've never used the quick-cooking variety so I don't know how it will turn out...I use the regular and later will tell how I grind them up...
2 1/4 cups - (two and one fourth cups) all-purpose flour
1 1/2 teaspoons - (one and one half teaspoons) baking soda--baking soda not baking powder...
1/2 teaspoon - (one half teaspoon) salt
--I don't put this much salt because I use salted butter sticks-see below.
1/4 teaspoon - (one fourth teaspoon) cinnamon
1 cup (2 sticks) butter, softened...It has to be the stick kind...I use real butter sticks...salted...
3/4 cup - (three fourths cup) firmly packed brown sugar
3/4 cup - (three fourths cup) granulated sugar (just regular white sugar)
2 teaspoons - (two teaspoons) vanilla extract
1 teaspoon - (one teaspoon) lemon juice
(The lemon juice in this recipe helps to activate the baking soda, producing a softer, chewier cookie.)
2 - (two) eggs
3 cups - (three cups) semi-sweet chocolate chips (Of course the variations abound!!!) I put 3 different kinds of chocolate chips just as long as it equals 3 cups...I've used white chocolate chips...I've used macadamia nuts...I've used milk chocolate chips...I have experimented and it's good...The recipe even says you can substitute chopped dates or raisins for the chocolate chips in these cookies.
1 1/2 cups - (one and one half cups) chopped walnuts...I chop these the same way I do the oatmeal...
Very important note: Remember to mix the butter, sugars etc in the bigger bowl...The flour etc in a smaller bowl.
And if an ice-cream scoop is used that doesn't hold 1/4 cup for each cookie when you are putting them on the baking sheet...Then don't bake them as long...My ice-cream scoop is an antique one that doesn't have the lever that pushes it out...and it gives a smaller scoop...So just depending...The best thing to do is put 2 cookies on the sheet to begin with-put them in the oven for the allotted time and just see-then adapt the cooking time-if necessary...These are pretty big cookies!!! Oh you'll be amazed...They will come---from hundreds of miles away---Hahaha...See here they come and I'm not even finished writing the recipe yet...Oh this is fun!!!
1. Preheat oven to 350 degrees F. Cover 2 baking sheets with parchment paper. Parchment paper is key!!! Place rolled oats in blender or food processor and process until finely ground. (I put the oatmeal in a zip lock bag-get out the wooden mallet and pound away!!! Til it's nothing but almost powder...I guess I love the exercise-or at times getting out stress and frustration...Hahaha) Oh, I do the walnuts the same way-in a different and clean zip lock bag-except don't ground them to powder just chip them up into smaller pieces). Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl-this bowl is the smaller one.
2. In another bowl, (this is the bigger bowl) cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.
3. Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup (one fourth cup) of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches (two and one half inches) apart on prepared baking sheets.
4. Bake until cookies are lightly browned, 16-18 minutes. Transfer to a wire rack to cook completely. Store in a sealed container to keep them soft and chewy.
1/2 cup - (one half cup) rolled oats, regular or quick (I use the regular)
On the front on the card it does say that if you don't want to take the time to grind the oatmeal in this recipe, you can add the oats as is. Just be sure to use the quick-cooking variety...I've never used the quick-cooking variety so I don't know how it will turn out...I use the regular and later will tell how I grind them up...
2 1/4 cups - (two and one fourth cups) all-purpose flour
1 1/2 teaspoons - (one and one half teaspoons) baking soda--baking soda not baking powder...
1/2 teaspoon - (one half teaspoon) salt
--I don't put this much salt because I use salted butter sticks-see below.
1/4 teaspoon - (one fourth teaspoon) cinnamon
1 cup (2 sticks) butter, softened...It has to be the stick kind...I use real butter sticks...salted...
3/4 cup - (three fourths cup) firmly packed brown sugar
3/4 cup - (three fourths cup) granulated sugar (just regular white sugar)
2 teaspoons - (two teaspoons) vanilla extract
1 teaspoon - (one teaspoon) lemon juice
(The lemon juice in this recipe helps to activate the baking soda, producing a softer, chewier cookie.)
2 - (two) eggs
3 cups - (three cups) semi-sweet chocolate chips (Of course the variations abound!!!) I put 3 different kinds of chocolate chips just as long as it equals 3 cups...I've used white chocolate chips...I've used macadamia nuts...I've used milk chocolate chips...I have experimented and it's good...The recipe even says you can substitute chopped dates or raisins for the chocolate chips in these cookies.
1 1/2 cups - (one and one half cups) chopped walnuts...I chop these the same way I do the oatmeal...
Very important note: Remember to mix the butter, sugars etc in the bigger bowl...The flour etc in a smaller bowl.
And if an ice-cream scoop is used that doesn't hold 1/4 cup for each cookie when you are putting them on the baking sheet...Then don't bake them as long...My ice-cream scoop is an antique one that doesn't have the lever that pushes it out...and it gives a smaller scoop...So just depending...The best thing to do is put 2 cookies on the sheet to begin with-put them in the oven for the allotted time and just see-then adapt the cooking time-if necessary...These are pretty big cookies!!! Oh you'll be amazed...They will come---from hundreds of miles away---Hahaha...See here they come and I'm not even finished writing the recipe yet...Oh this is fun!!!
1. Preheat oven to 350 degrees F. Cover 2 baking sheets with parchment paper. Parchment paper is key!!! Place rolled oats in blender or food processor and process until finely ground. (I put the oatmeal in a zip lock bag-get out the wooden mallet and pound away!!! Til it's nothing but almost powder...I guess I love the exercise-or at times getting out stress and frustration...Hahaha) Oh, I do the walnuts the same way-in a different and clean zip lock bag-except don't ground them to powder just chip them up into smaller pieces). Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl-this bowl is the smaller one.
2. In another bowl, (this is the bigger bowl) cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.
3. Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup (one fourth cup) of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches (two and one half inches) apart on prepared baking sheets.
4. Bake until cookies are lightly browned, 16-18 minutes. Transfer to a wire rack to cook completely. Store in a sealed container to keep them soft and chewy.