Ingredients
½lbbutter,(2 sticks) softened
¾cupgranulated sugar,(plus 1 tbsp)
¾cupbrown sugar,packed
2large eggs
1¼tspvanilla extract
¼tsplemon juice,fresh squeezed
2¼cupsflour
½cupsrolled oats
1tspbaking soda
1tspsalt
pinch cinnamon
2⅔cupsNestle Tollhouse semi sweet chocolate chips
1¾cupswalnuts,chopped
Preparation
Line two baking sheets with parchment paper and preheat the oven to 300 degrees F.
Add the sugars and butter to the bowl of a stand mixer. Mix, on medium speed, until creamy.
Add eggs, vanilla and lemon juice to the bowl. Mix on low speed to incorporate. Then, turn the mixer to medium speed and continue to mix until fluffy and light. Be sure to scrape down the sides of the bowl.
Turn the mixer down to low speed and add the flour, oats, baking soda, salt, and cinnamon. Only mix until incorporated. Do not over mix.
Take the bowl off of the mixing stand. Add the chocolate chips and walnuts and use a spoon or spatula to stir.
Scoop the dough onto the parchment paper lined pans. Each dough ball should be about 3 tablespoons. Also, be sure that the dough is placed about 2 inches apart on the sheet.
Bake for 20 to 23 minutes. The edges will be golden brown and the center should still be soft.
Remove from the oven and allow the cookies to completely cool while still on the baking pan.
