Prep 20 mins
Cook 20 mins
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.
These are good looking...whiter in color like from a bakery, and quite delicious! The texture is definitely crisper than typical chocolate chip cookies - closer to a sugar cookie but not quite. I brought these to a meeting where I was told only to take beverages because snacks never get eaten, yet I left with an empty tray! Great recipe!
This is an absolutely wonderful cookie recipe. I used a mixture of white and dark chocolate chips, and slivered almond for the nuts...the resulting cookies were beautfully soft and chewy, and more than a little addictive.
They started disappearing at an alarming rate off the cooling racks ( and that was just me, before the kids got a whiff of them!!).
Just delicious,....this is a real winner,thanks for sharing.
Delicious cookies that are soft, chewy and substantial in size. I made these exactly as posted, except I realized I was out of semi-sweet chips, so I used half dark chocolate and half milk chocolate. I also used chopped hazelnuts and chopped walnuts, as that is what I had on hand. Surprisingly, these cookies are not too sweet. They make quite a few, too (I ended up with 46). Thanks for sharing this great treat!