This beauty queen of chocolate chip cookies has been in my recipe repertoire forever. I’ve been making this delight for many years – the reviews are always outstanding. These darlings have the perfect combination of a light crunch on the outside, and soft on the inside. The basic cookie dough can be used for a variety of differing cookies, like my Butterscotch and Sea Salt Carmel Chips with Walnut Cookies.
This original recipe is dedicated to all my friends and families who have given them the best of reviews and for always wanting more. Now I hope that you will take the time to make them for your friends and family.
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Chocolate Chip Cookies
The most delicious chocolate chip cookies. It's quick and easy to make.
- 1 cup butter ( 2 sticks) room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice freshly squeezed
- 2 eggs large
- 1 egg yolk
- 2 1/3 cups all purpose flour
- 1/2 cup quick oats toasted
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 1/2 cups semi sweet chocolate chips
- 1 1/2 cups chopped walnuts
Pre-heat the oven 350 degrees.
In an electric mixer with an attached paddle, add the brown and granulated sugars, butter, vanilla and lemon juice. Turn on the mixer to low speed, and mix until the ingredients start to combine – up to 1 minute. Increase speed to medium high and continue to mix for about 4 more minutes until the mixture is light and creamy.
Add the eggs and egg yolk. Mix on low speed to combine – up to 1 minute. Increase speed to medium high and continue to mix until light and fluffy – about 4 to 5 minutes.
Note: Scrape the sides of the bowl as needed using a spatula.
In a bowl, combine the flour, oats, baking soda, salt and cinnamon.
In another bowl combine the chocolate chips and nuts.
Line 2 half sheet baking sheet pans with parchment paper.
Add the flour mixture to the creamy mixture. Use low speed to combine – up to one minute.
Add the chocolate chips and nuts. Use low speed to combine – about one minute.
Note: Use the spatula to scrape down the sides of the bowl if needed.
Use an ice cream scoop and scoop the dough onto the lined baking sheet – space evenly – 12 cookies per sheet pan. Place one pan on the bottom rack and the other on the middle rack. Bake for 17 to 18 minutes until the cookies are lightly brown. Remove the pans from the oven and allow the cookies to cool in the pan for about ten minutes. Tranfer the cookies from the pan onto a cooling rack and allow to cool completely.
Note: The cookies will be soft to the touch when it comes out of the oven. Do not over bake. And removing the cookies from the baking sheet without the initial cooling stage in the pan will cause them to break.
If you have nut allergy or don’t like nuts, you can skip adding them to the dough. You will, however, get fewer cookies and they will be a little flat compared to these with the nuts.
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