1. Combine the ground oats, all purpose flour, baking soda, salt, and cinnamon in a bowl.
2. In the bowl of a mixer fitted with the paddle attachment, cream the room temperature butter until fluffy, in medium speed. Then beat in both sugars until combined, light ,and fluffy, 2-3 minutes.
3. Add vanilla and lemon juice and mix for 30 seconds.
4. Add the eggs one by one and mix until smooth, 45 seconds.
5. Decrease the speed to low and stir in the dry ingredients into the wet mixture in 3 batches. Before adding each batch, scrape down the bottom of the bowl to make sure that no lumps are remaining.
6. When there are almost no streaks of flour, add the chocolate chips and walnuts into the batter and mix until just combined. Do not over mix.
7. Divide and roll the dough into 26 balls, around 40g each. Place them in an air tight container and leave it in the fridge and let it rest for at least 4 hours, or overnight.
8. When you are ready to bake, place them on a baking sheet at least 2-inches apart from each other (8 cookies per sheet), press down the cookie balls to 1 inch height.
9. Bake cookies at 350F for exactly 17 minutes.
10. Take it out of the oven. Let it sit on the baking sheet for 5 minutes, and then transfer them to a wire rack (to stop cooking). Cookies are ready to eat after 10 minutes of resting.
The recipe calls for ground oats, which I used. The oats give a bit of flavor and a nice, chewy texture, and help bind the cookies. Don’t leave them out; these aren’t oatmeal cookies at all, but the oats give them the ultimate flavor.
A touch of lemon juice adds the perfect amount of acidity when paired with baking soda creates tiny little air bubbles to give the cookie some rise and volume.
CHILL THE DOUGH. I know. It’s annoying. It takes a long time. But you MUST. Otherwise these will spread and not be thick and gooey. Scoop golfball sized balls of dough and chill them at least 4 hours (or overnight) before baking. The wait is worth it!
UNDER-BAKE them. They’re done just when the top looks done and not a minute later. They’ll still be gooey in the center. THAT’S the solution to the best chocolate chip cookie problem: the gooey center! Once you take them out of the oven and let them sit on the baking sheet they will continue to cook. (The baking time may vary depending on the altitude you live. Also, some people love softer cookies. If you are one of those people the timing below will be ideal for you. If you like a harder cookie then let it bake for a few more minutes.)
If you want to bake all the cookies, you may have to do it in several baking sheets. I’d recommend doing it one at a time, but if you do several sheets at a time, please be aware that baking time will be longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (46g)|
|Recipe Makes: 26 Servings|
|Calories from Fat: 183 (81%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 45.1mg||14 %|
|Sodium 87.7mg||3 %|
|Potassium 56.6mg||1 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.2g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 226
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