Chocolate Chip Cookies
Preheat oven to 375 degrees.
2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts
Lightly grease cookie sheets.
Place the butter in a large bowl and cream lightly with an electric mixer.
Add the sugars and beat on medium speed for about 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla and lemon juice and mix well.
In a separate bowl, stir together the flour, oatmeal, baking soda, and salt.
Add to the creamed butter mixture and stir well to blend.
Add chocolate chips and walnuts and stir to combine.
Using a 1/4 cup measure or a 2−oz ice cream scoop,
drop the batter on the cookie sheets, leaving 2 −3 inches between each cookie.
Bake for 13 − 15 minutes or until lightly browned around the edges.
Remove from the cookie sheets and cool on wire racks.
Preheat oven to 375 degrees.
2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts
Lightly grease cookie sheets.
Place the butter in a large bowl and cream lightly with an electric mixer.
Add the sugars and beat on medium speed for about 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla and lemon juice and mix well.
In a separate bowl, stir together the flour, oatmeal, baking soda, and salt.
Add to the creamed butter mixture and stir well to blend.
Add chocolate chips and walnuts and stir to combine.
Using a 1/4 cup measure or a 2−oz ice cream scoop,
drop the batter on the cookie sheets, leaving 2 −3 inches between each cookie.
Bake for 13 − 15 minutes or until lightly browned around the edges.
Remove from the cookie sheets and cool on wire racks.
