These cookies are tall and hold their shape. I have tried bunches of recipes and after a little tweaking it is my favorite. The lemon juice helps to activate the baking soda, producing a softer, chewier cookie. The original recipe calls for putting the oats into a blender or food processor until finely ground. I have never done that as I think the oats add texture. The prep time is a guess as I have never really figured it out. These freeze great too.
- 1⁄2 cup quick-cooking rolled oats
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 3⁄4 cup firmly packed brown sugar
- 3⁄4 cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 2 eggs
- 3 cups semi-sweet chocolate chips
- 1 1⁄2 cups nuts (optional)
- Preheat oven to 350 degrees. The original recipe suggests lining the baking sheets with parchment paper. I use my silicone liners. But they have also turned out great without using any lining at all. Combine oats, flour, baking soda,and salt in a mixing bowl.
- In a larger bowl cream butter, sugars, vanilla and lemon juice, using an electric mixer. Add eggs and beat until light and fluffy.
- Stir the flour mixture into the egg mixture, blending well. Add the chips and nuts, mix well.
- Place dough by rounded tablespoons onto cookie sheet about 1-2 inches apart.
- Bake the cookies until lightly browned, about 10 minutes.
- Remove from cookies sheets after a couple minutes. When completely cooled store in a sealed container to keep them soft and chewy. In fact i think they are even better the second day.