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Chocolate Chip Cookies Southern Style

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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.