Ingredients

The following ingredients have 13 Servings
  • 2 sticks unsalted butter (1/2 pound), softened
  • ¾ cup granulated sugar, plus 1 tablespoon
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups all-purpose flour
  • ½ cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Pinch of ground cinnamon
  • 2 2/3 cups Nestle Toll House semi-sweet chocolate chips
  • 1 ¾ cups chopped walnuts

Instruction

  • Preheat oven to 300 degrees F and place two oven racks spaced evenly.
  • Cream butter and both sugars in a stand mixer with a paddle for two minutes.
  • Add eggs, vanilla and lemon juice and blend on low for 30 seconds then on medium for two minutes, scraping bowl half way through.
  • In a bowl, mix flour, oats, baking soda, baking powder, salt and cinnamon.
  • With mixer running on low, slowly add the dry ingredients and blend for 45 seconds but do not over mix.
  • Remove the bowl from the mixer and add in the chocolate chips and walnuts by hand. You will need a wooden spoon or sturdy rubber spatula. (I found it easiest to use my hand to work the chips and nuts into the dough).
  • Line two rimless cookie sheets with parchment and using a slightly heaping one-ounce scoop, scoop out 12 cookies per pan spaced evenly.
  • Bake both pans for 10 minutes, rotate pans and bake for 10-13 minutes more. Our cookies took exactly 23 minutes total to bake.
  • Remove from oven and slide each parchment onto a rack to cool.
  • Place two new pieces of parchment onto the cookie sheets.
  • Portion out the rest of the dough and bake the next two pans the same way.
  • Eat warm or cool and store in an air tight container.