Recipe: Secret Recipe Chocolate Chip Cookies (using oats and lemon juice)

SECRET RECIPE CHOCOLATE CHIP COOKIES

"The lemon juice in this recipe helps to activate the baking soda, producing a softer, chewier cookie."

1/2 cup rolled oats, regular or quick, uncooked
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter (2 sticks), softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips*
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees F. Cover 2 baking sheets with parchment paper.

Place rolled oats in blender or food processor and process until finely ground (optional*).

Combine oats, flour, baking soda, salt and cinnamon in a mixing bowl.

In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.

Bake until cookies are lightly browned, 16 to 18 minutes. Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

*If you don't want to take the time to grind the oatmeal in this recipe, you can add the oats as is. Just be sure to use the quick-cooking variety.

*VARIATION:
Substitute chopped dates or raisins for the chocolate chips in these cookies.

Makes 2 dozen cookies
Source: Recipe booklet: Easy To Bake, Easy To Make