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Chocolate Chip Cookies (Secret Recipe)




Source of Recipe


magnolia lane and Millie, from Lunchbox Special


Recipe Introduction


AUTHOR’s NOTES: If you don’t want to take the time to grind the oatmeal, you can add the oats as is; just be sure to use the quick-cooking variety. You can substitue chopped dates or raisins for the chips in these cookies.


List of Ingredients




1/2 C rolled oats, regular or quick
2¼ C all-purpose flour
1½ tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 C (2 sticks) butter, softened
3/4 C brown sugar firmly packed
3/4 C granulated sugar
2 tsp vanilla extract
1 tsp lemon juice
2 eggs
2 or 3 C semisweet chocolate chips
1½ C chopped walnuts (or pecans)



Recipe



Preheat oven to 350°.

Place regular rolled oats in blender or processor and process until finely ground; if using quick oats, proceed without grinding.

Combine oats, flour baking soda, salt and cinnamon in mix bowl.

In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer.

Add eggs and beat until fluffy.

Stir the flour mix into egg mix, blending well. Add the chips and nuts to dough and mix well.

Using 1/4 C of dough for each cookie, scoop round balls with an ice cream scoop and place 2½” apart on parchment lined pans.

Bake 16-18 minutes, or til lightly browned. Transfer to wire rack to cool completely.

Store in a sealed container to keep them soft and chewy.