Preheat oven to 300 degrees. Using a stand mixer,
cream butter, sugar and brown sugar together on
medium speed for two minutes, scraping down the
sides of the bowl with a spatula, as necessary.
Add eggs, vanilla, and lemon juice, blending with
mixer on low speed for 30 seconds. Increase the
mixer to medium speed and beat for about 2
minutes, or until light and fluffy, scraping down
bowl.
Turn off the mixer and add the flour, oats, baking
soda, salt and cinnamon. Mix on low for about 45
seconds or until just combined. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips
and walnuts, if using.
Portion dough with a cookie scoop or spoon, about
3 tablespoons of dough per cookie, onto a baking
sheet lined with parchment paper about 2 inches
apart.
Bake for 20 to 30 minutes, or until edges are
golden brown and center is still soft. Remove
from oven and sprinkle with sea salt if desired.
Cool on baking sheet f about 1 hour.
Originally Submitted
12/8/2021
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