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The addition of
lemon juice produces a chewier cookie...
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½
cup |
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rolled oats, regular or quick |
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2¼
cups |
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flour |
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1½
tsp |
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baking soda |
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½
tsp |
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salt |
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¼
tsp |
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ground cinnamon |
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1
cup |
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butter, softened |
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¾
cup |
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brown sugar, firmly packed |
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¾
cup |
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granulated sugar |
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2
tsp
1 |
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vanilla extract
vanilla bean, seeds scraped out |
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1
tsp |
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fresh lemon juice |
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2
large |
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eggs |
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3
cups |
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semi-sweet chocolate chips |
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1½
cups |
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chopped walnuts (optional) |
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1 |
Preheat oven
to 350° F. Cover 2 baking sheets with parchment
paper. |
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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. |
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3 |
In another
bowl, cream butter, sugars, vanilla, vanilla
bean seeds and lemon
juice together using an electric mixer. Add eggs
and beat until fluffy. |
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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. |
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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. |
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Yield: 2 dozen
cookies |
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Cooking Tips |
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*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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Recipe Source |
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Adapted from Easy to Bake, Easy
to Make |
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