The Best Chocolate Chip Cookies

Many years ago, I received this chocolate chip cookie recipe in some kind of recipe club mailing. I didn't join the club, but I held onto the recipe because it's the best one I've tried so far. It's fairly standard as far as chocolate chip cookie recipes go, except for a couple of tweaks that make all the difference. The oats and lemon juice are the special ingredients, so do not omit them unless you want plain ole' chocolate chip cookies.

Be advised that these are not healthy cookies. But when you just have to have chocolate chip cookies, they are a much better choice than store-bought or refrigerated rolls. My boys love them but I don't double the recipe because one or two of these big cookies is definitely enough for each of us. Be sure you have your favorite white beverage on hand before making these. You're going to need it!

 

The Best Chocolate Chip Cookies
Makes about 18-20 large cookies

1/2 cup regular rolled oats, plus 1/4 cup
2 1/4 cups whole wheat pastry or unbleached flour
1 1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 tsp. ground cinnamon
1 cup (2 sticks) unsalted butter, room temp.
3/4 cup lt. brown sugar, packed
3/4 cup sugar
2 tsp. vanilla extract
1 tsp. lemon juice (do not omit)
2 eggs
2 cups semi-sweet chocolate chips (mini give the best texture, IMHO)
1 cup chopped walnuts

Preheat oven to 350 degrees. Place 1/2 cup rolled oats in blender or food processor and process until finely ground. Combine oat flour, extra 1/4 cup oats, pastry flour, baking soda, salt, and cinnamon in medium bowl. In mixer bowl, cream together butter, sugars, vanilla, and lemon juice. Add eggs and beat until fluffy. Stir the flour mixture into the creamed mixture, blending well. Add the chocolate chips and nuts to the dough and mix well by hand.

You may use a cookie scoop for regular-size cookies or an ice-cream scoop for large cookies. I use an ice-cream scoop, filling it about 3/4 full and placing the rounded mounds of dough about 2 1/2 inches apart on a parchment lined cookie sheet. This way, you'll get about six on the sheet at a time. Bake for 11-13 minutes, or until lightly browned around bottom edge and just set on top. Remove and let sit for a minute before transferring cookies to wire rack to finish cooling. Store in sealed container.

Personally, I like them better after they have cooled completely or sat overnight, but feel free to consume while warm. :)

Linked to Homemaking Link-Up and Tasty Tuesday.