Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter, (at room temperature)
  • 3/4 cup + 1 tablespoon granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 1/4 teaspoons pure vanilla extract
  • 1/4 teaspoon freshly squeezed lemon juice
  • 2 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch of ground cinnamon
  • 2 2/3 cups semi-sweet chocolate chips
  • 1 3/4 cups chopped walnuts, (optional)
  • Flaky sea salt, (for sprinkling on cookies, optional)

Instruction

  • Preheat oven to 300 degrees F.
  • Using a stand mixer, cream butter, sugar and brown sugar together on medium speed for two minutes, scraping down the sides of the bowl with a spatula, as necessary.
  • Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds. Increase the mixer to medium speed and beat for about 2 minutes, or until light and fluffy, scraping down bowl.
  • Turn off the mixer and add the flour, oats, baking soda, salt and cinnamon. Mix on low for about 45 seconds or until just combined. Don’t overmix.
  • Remove bowl from mixer and stir in chocolate chips and walnuts, if using.
  • Portion dough with a cookie scoop or spoon, about 3 tablespoons of dough per cookie, onto a baking sheet lined with parchment paper or a Silpat baking mat, about 2 inches apart.
  • Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
  • Remove from oven and sprinkle with sea salt, if desired. DoubleTree doesn’t do this, but I do. Cool on baking sheet for about 1 hour.