Recipe by Sharlene~W
This great little chocolate chip cookie is made with ground rolled oats. What is the secret ingredient?--one I have never seen in a chocolate chip cookie recipe before?--lemon juice. The lemon juice reacts with the baking soda to make a softer, chewier cookie.
- 1⁄2 cup rolled oats
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1 cup butter, softened
- 3⁄4 cup firmly packed brown sugar
- 3⁄4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- 3 cups semi-sweet chocolate chips
- 1 1⁄2 cups walnuts, chopped
Directions See How It's Made
- Preheat oven to 350°F.
- Process rolled oats in a food processer or blender until finly ground.
- Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
- In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer.
- Add eggs and beat until fluffy.
- Stir the flour mixture into the butter mixture, blending well.
- Add the chocolate chips and nuts to the dough and mix well.
- Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet--a ice cream scoop works well.
- Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies--I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes).
- Transfer to a wire rack to cool completely.
- Store in a zip-top container to keep them soft and chewy.