Recipe by gruntlady
A really chewy softer chocolate chip cookie I've been making them for a number of years now and am sorry to have forgotten which friend gave me this recipe------------ if you have quick oats you can just add them as is....but if you have the regular oatmeal you will need to process it in your blender or food processor..I always just use ouick oats because I like the look of the oats in the cookie and the secret ingredient?? lemon juice I remember thinking the 1st time I made them " lemon juice in a cookie??" according to the note at the bottom of my recipe I've written the lemon juice helps to activate the baking soda creating a chewy soft cookie I think you'll like these!!
Top Review by sprue
these were pretty good. better the first day, day 2 they started drying out. they definately are soft. not the best cookie ever but pretty good.i cant really tell what the lemon juice does for them..
- 1⁄2 cup regular rolled oats or 1⁄2 cup quick oats
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 cup butter
- 3⁄4 cup packed brown sugar
- 3⁄4 cup white sugar
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- 2 eggs
- 3 cups semi-sweet chocolate chips
- 1 1⁄2 cups chopped walnuts
Directions See How It's Made
- preheat oven to 350.
- cover 2 cookie sheets with parchment paper.
- place rolled oats in food processor.
- or blender and process till finely ground( if using quick oats you can skip this part).
- combine the 1st 5 ingredients in mixing bowl.
- in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
- add the eggs and beat till fluffy.
- stir the flour into the "fluffy" mixture.
- with wooden spoon blending well.
- add the chocolate chips and nuts mix well.
- using a 1/4th cup dough for each cookie.
- ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
- bake 16 to 18 minutes or until lightly browned.
- cool on wire rack.
- store in a tightly covered container.
- to keep them soft and chewy.