Chapter Text
Makes approximately 24 cookies. Contains Nuts!
Ingredients
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½ lb (226 g) Butter, softened [2 Sticks]
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¾ Cup (150 g) Sugar
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¾ Cup (150 g) Packed Light Brown Sugar
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2 Large Eggs
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1 ¼ Tsp Vanilla Extract
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¼ Tsp Lemon Juice, freshly squeezed
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2 ¼ Cups (280 g) Flour
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½ Cup (50 g) Rolled Oats
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1 Tsp Baking Soda
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1 Tsp Salt
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Pinch of Cinnamon
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2 2/3 Cups (450 g) Semi-Sweet Chocolate Chips
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1 ¾ Cups (205 g) Walnuts, chopped
Instructions
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Preheat oven to 300 F or 150 C. Line baking sheet with parchment paper.
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Cream butter, sugar, and brown sugar in a bowl (stand mixer or electronic) on medium speed for about 2 minutes.
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Add eggs, vanilla extract, and lemon juice, mixing on low speed for 30 seconds and then on medium speed for 2 minutes, or until light and fluffy. Scrape down sides of bowl.
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Slowly add in dry mixture (flour, oats, baking soda, salt, and cinnamon) while mixer is on slow speed for 45 seconds. Do not over mix!
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Stir in walnuts and chocolate chips with spatula.
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Scoop cookie dough mixture (2/3 Tbsp in size) onto baking sheet, about 2 in (50 cm) apart.
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Bake for 20-23 minutes, or until edges are golden brown and center is still soft.
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Remove from oven and let cool on baking sheet for 1 hour before eating. Cookies are best eaten slightly warm!
Note: You can freeze any unbaked cookie dough and can cook them without thawing (Step 1, then skip to Step 6).