Ingredients
1/2 cup finely ground quick oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
2 beaten eggs
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts
Preparation
Preheat oven to 350F. Cover 2 baking sheets with parchment paper. Put oats into blender or food processor until finely ground. Combine oats, flour baking soda, salt and cinnamon in a mixing bowl. Set aside.
In another bowl, cream butter, sugars, vanilla and lemon juice using an electric mixer. Add eggs one at a time. Beat until well mixed.
Slowly combine flour mixture into the egg mixture, blending well. Add the chocolate chips and nuts to the dough, mixing well. Scoop round balls, using a small ice cream scoop and place cookies on prepared baking sheets. Make sure the cookies are well spaced.
Bake cookies until lightly browned, approximately 15-18 minutes. Place on a wire rack to cool. Store in a sealed container to keep soft and chewy.
