Traci came up with these cookies, and I fell in love with her all over again. Chewy, delicious–and a hit with all of our guests. Perfect for a welcoming bite when you first come to the TabyanInn…
- 1/2 cup rolled oats
- 2 1/4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup butter, softened (no substitutions!)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon lemon juice
- 2 eggs
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups chopped walnuts
Preheat oven to 350F.
Grind oats in a food processor or blender until ground fine. Combine ground oats with flour, baking soda, salt and cinnamon in a medium bowl.
In a separate bowl, combine the butter, sugars, vanilla and lemon juice. Mix with a mixer until combined.
Add the eggs to the butter mixture and mix until smooth and creamy. Stir the dry ingredients into the wet ones and blend well.
Add the chocolate chips and nuts to the dough and mix by hand until well combined.
Chill dough for 2 hours or overnight to let the butter chill.
Spoon rounded balls of dough with a melon baller or cookie scoop onto ungreased, non-stick cookie sheet. Place the dough 1-2" apart. Do not mash the dough balls.
Bake 16-18 min or until cookies are light brown and soft in the middle. Undercook the dough slightly–the cookies will continue to cook a little on the cookie sheet as the cool. This will keep them moist and chewy.
Let cool and store in an airtight container.
Prep time: 2 hours 30 min.
Cook time: 18 min.
Serves 48.
Notes
Source: Traci Tabyanan.
