1 ½ c. butter, softened
1 ½ c. sugar
¾ c. brown sugar
4 eggs
2 ½ t. vanilla
1 t. lemon juice
3 c. flour
¾ c. old-fashioned oatmeal, uncooked
¾ t. baking soda
1 t. salt
¼ t. cinnamon
3 c. semi sweet chocolate chips-ghiradelli
1 ½ c. chopped walnuts
Preheat oven 375 degrees.
Line baking sheets with parchment paper. Place the butter in a large bowl and cream lightly with an
electric mixer. Add the sugars and beat
on medium speed for about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Add vanilla and lemon juice and mix
well. In a separate bowl, stir together
the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts. Using a ¼ cup measure or a 2 ounce ice cream
scoop, drop the batter on the parchment lined pans, leaving 2-3 inches between
each cookie. Bake for 13-15 minutes or
until lightly browned around the edges.
Cool on wire racks.