Ingredients
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1/2 cup rolled oats, regular or quick
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 tsp. vanilla extract
1 tsp. lemon juice
2 eggs
3 cups milk chocolate chips (about a bag and a half)
1 1/2 cups walnuts, chopped or ground (optional)
Preparation
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Preheat oven to 350\u00b0.
Cover a baking sheet with parchment paper.
Place rolled oats in blender or food processor and process until finely ground.
Hint:
If you don't have a food processor or blender it's just as well to put your oats in a cup and use the flat end of one of your mixer tools to stir and crush the oats. Combine ground oats, flour, baking soda, salt, and cinnamon in a mixing bowl.
In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer.
Add eggs and beat until fluffy.
Stir the flour mixture into egg mixture, blending well.
Add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheet.
Bake until cookies are lightly browned, 16-18 minutes. Transfer to a wire rack to cool completely.
Store in a sealed container to keep them soft and chewy.
Makes 12 dozen cookies.
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