Makes 26 cookies Recipe courtesy Double Tree by Hilton
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
1 ¾ cups chopped walnuts
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 the mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.
With the 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. Space about 2 inches apart.
Preheat the oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and the center is still soft.
Remove from the oven and cool on a baking sheet for about 1 hour.
Prep time:15 min
Cook time:23 minutes
Keywords: cookies chocolate