Prep 20 mins
Cook 20 mins
From Even More Top Secret Recipes by Todd Wilbur. I am a huge chocolate chip cookie fan and this is one of THE best chocolate chip cookies! The recipe says to chill the dough overnight before baking - this chilling time is not included in the prep/cook time.
- 1⁄2 cup rolled oats
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 cup butter, softened
- 3⁄4 cup brown sugar, packed
- 3⁄4 cup granulated sugar
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon lemon juice
- 2 eggs
- 3 cups semi-sweet chocolate chips
- 1 1⁄2 cups walnuts, chopped
- Preheat oven to 350 degrees.
- Grind oats in a food processor or blender until fine.
- Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
- Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer.
- Add the eggs and mix until smooth.
- Stir the dry mixture into the wet mixture and blend well.
- Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated.
- Spoon rounded 1/4-cup portions onto an ungreased cookie sheet.
- Place the scoops about 2 inches apart.
- You don't need to press the dough flat.
- Bake for 16-18 minutes or until cookies are light brown and soft in the middle.
- Store in a sealed container when cool to keep soft.
- For the best results, chill the dough overnight in the refrigerator before baking the cookies.
I just received a copycat email today of this recipe but the ingredient amounts are just a little different. I thought this might be useful: 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 Preheat oven to 375 degrees. 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.
Pure cookie bliss! These are divine. I followed the instructions as written and baked mine for 16 minutes. I think I will add a bit more cinnamon next time too. I don't have fancy cookie scoops. I lightly pressed the dough into my 1/4 c measuring cup and gave it a good shake. As the recipe said, you don't have to mash them at all. I laid the 1/4 C-shaped dough on the cookie sheet and they came out perfect. This is my new chocolate chip cookie recipe. Thanks! - update - my husband said "These are the best you ever made!"
I liked it enough to send it to my Christmas gift list last year. Everyone that received them loved them. When I made another batch, I substituted one large banana for the two eggs, (for a vegetarian friend) and everyone that ate them still loved them, including the fellow that said he didn't like oats. The cinnamon was too subtle for me, so the second time I used 1/2 teaspoon. Easy to make with great results.