Chocolate Chip Cookies Southern Style
Ingredients
- 2 sticks butter, softened
- ¾ cup, plus 1 tbsp. granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 ¼ tsp. vanilla extract
- ¼ tsp. lemon juice, freshly squeezed
- 2 ¼ cups flour
- ½ cup rolled oats
- 1 tsp. baking soda
- 1 tsp. salt
- Pinch cinnamon
- 2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
- 1 ¾ cups chopped walnuts
Instructions
- Pre-heat oven to 300°F.
- In the bowl of a stand mixer, on medium speed, cream the butter, sugar and brown sugar for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds; don't overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough, with a 3-tablespoon scoop, onto a baking sheet lined with parchment paper about 2 inches apart.
- Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Notes
1. You can freeze the unbaked cookies, and there’s no need to thaw.
2. Pre-heat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart.
3. Bake until edges are golden brown and center is still soft.