SECRET RECIPE CHOCOLATE CHIP COOKIES
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½ cup rolled oats, regular or quick
2¼ cups flour
1½ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
1 cup butter, softened
¾ cup brown sugar, firmly packed
¾ cup granulated sugar
2 tsp vanilla extract
1 tsp fresh lemon juice
2 large eggs
3 cups semi-sweet chocolate chips
1½ cups chopped walnuts (optional)
1. Preheat oven to 350° F. Cover 2 baking sheets with parchment paper.
2. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in mixing bowl.
3. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.
4. Stir the flour mixture into the egg mixture, blending well. Add chips and nuts (if desired) to the dough and mix well. Using ¼ cup of dough for each cookie, scoop round balls with an ice cream scoop and place 2½” apart on prepared baking sheets.
5. Bake until cookies are lightly browned, 16-18 minutes. Transfer to wire rack to cool completely. Store in a sealed container to keep them soft and chewy.
Yield: 2 dozen cookies
Recipe Source: Easy to Bake, Easy to Make
Cooking Tips
*If you do not want to grind oats for this recipe, go ahead and use regular oats. Just make sure that you are using quick-cooking oats.
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RATE THIS RECIPE[ratings]
“These cookies were great. I’ll never forget how they tasted!”
-Carson City, NV“The picture does not do this recipe justice! These are gorgeous cookies and they taste wonderful! I have been told these would sell! No bakery could match these incredible cookies!”
- Southeastern North Carolina“Excellent texture chewy, great flavor, just what I was looking for.”
One Comment
Thank you! Thank you! Thank you! I lost this recipe during a recent move. I have been on the web for hours trying to find it. I originally found it on a recipe card from the Easy to Make Easy to Bake club. I have made these cookies so many times I knew the ingredients but did not know the portions. Tips: If you substitute 1.5 cups of packed dark brown sugar for the sugars, you end up with a fatter, prettier cookie. Make sure to take them out of the oven when they look almost done. I have also been known to substitute different types of add ins, such as white chocolate and macadamia nuts or craisens and pistachios.
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