Secret Recipe Chocolate Chip Cookies

Submitted by Margie99

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 4 dozen cookies
• Serves: 24

ingredients

• 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)

directions

1. 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.
2. In a larger bowl cream butter, sugars, vanilla and lemon juice, using an electric mixer. Add eggs and beat until light and fluffy.
3. Stir the flour mixture into the egg mixture, blending well. Add the chips and nuts, mix well.
4. Place dough by rounded tablespoons onto cookie sheet about 1-2 inches apart.
5. Bake the cookies until lightly browned, about 10 minutes.
6. 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.

Reviews

[FLKeysJen]

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!

 

[Noo8820]

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.<br/>They started disappearing at an alarming rate off the cooling racks ( and that was just me, before the kids got a whiff of them!!).<br/>Just delicious,....this is a real winner,thanks for sharing.

 

[JackieOhNo!]

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!

 

[HokiesMom]

Super terrific cookies! I love the softer texture of these cookies as normally I find an oatmeal based cookie a bit drier but not these!! Outstanding mixture and I followed the instructions completely outside of omitting the nuts. Love how much chocolate is inside. Using a standard small cookie scoop I received 46 perfectly round cookies! I followed your advice too and did not grind down the oats but left them whole. Took all of 5 minutes to throw together using the mixer and then baking time. Quick and simple with wonderful flavors!! Family is snapping them right up too! So glad I tagged you in Went To the Market tag game.

 

[winterjenna]

These are the best chocolate chip cookies I have ever made! I make them with pecans, and I actually cut the chocolate chips down to 2 cups. Sometimes I add in some coconut or peanut butter chips - it seems every time I make them, I change a little something. Soooo yummy!!