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Categories:
rolled oats flour baking soda salt cinnamon butter brown sugar sugar vanilla lemon juice eggs semi-sweet chocolate chips pecans
Viewed: 47 - Published at: 9 years agoIngredients
- 12 cup rolled oats (regular or quick, blended until finely ground)
- 2 14 cups all-purpose flour
- 1 12 teaspoons baking soda
- 12 teaspoon sea salt
- 14 teaspoon cinnamon
- 1 cup butter, softened
- 34 cup brown sugar
- 34 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon fresh lemon juice
- 2 eggs, lightly beaten
- 3 cups semi-sweet chocolate chips
- 1 12 cups pecans, chopped
Method
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper.
- Combine ground oats, flour, baking soda, salt and cinnamon in a bowl.
- Set aside.
- In another bowl, cream butter, sugars, vanilla and lemon juice with electric mixer.
- Add eggs and beat until fluffy.
- Stir flour mixture into creamed mixture, blending well.
- Add chocolate chips and nuts and mix well.
- Using 1/4 cup of dough for each cookie (I use an ice cream scoop), shape into round ball and place 2-1/2 inches apart on prepared baking sheet.
- [The amount of cookies you get will depend on how large you make them.
- ].
- Bake until cookies are lightly browned, 16-18 minutes.
- Transfer to a wire rack and cool completely.
- Store in sealed container to keep soft and chewy.
