Ingredients:
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 large eggs
3 cups semi-sweet chocolate chips
1 1/2 cups walnuts, chopped
Directions:
Preheat oven to 350 F.
Process rolled oats in a food processer or blender until finly ground.
Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer.
Add eggs and beat until fluffy.
Stir the flour mixture into the butter mixture, blending well.
Add the chocolate chips and nuts to the dough and mix well.
Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet–a ice cream scoop works well.
Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies–I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes).
Transfer to a wire rack to cool completely.
Store in a zip-top container to keep them soft and chewy.
Servings: 24
Time preparation: 10 min.
Time total: 26 min.