A chocolate chip cookie that's a cut above. Chock full of chocolate chips, walnuts, oatmeal and a dash of cinnamon.
Prep Time15 minutesmins
Cook Time20 minutesmins
Servings: 30
Author: DoubleTree Hotel
Equipment
Parchment Paper
Ingredients
½poundbuttersoftened (2 sticks)
¾cup+ 1 tablespoon granulated sugar
¾cuppacked light brown sugar
2large eggs
1 ¼teaspoonsvanilla extract
¼teaspoonfreshly squeezed lemon juice
2 ¼cupsflour
1/2cuprolled oats (aka Old Fashioned oats)
1teaspoonbaking soda
1teaspoonsalt
Pinchcinnamon
2 2/3cupssemi-sweet chocolate chips
1 3/4cupschopped walnuts
Instructions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Notes
You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.