Secret Recipe Chocolate Chip Cookies

“These cookies are tall and hold their shape. I have tried bunches of recipes and after a little tweaking it is my favorite. The lemon juice helps to activate the baking soda, producing a softer, chewier cookie. The original recipe calls for putting the oats into a blender or food processor until finely ground. I have never done that as I think the oats add texture. The prep time is a guess as I have never really figured it out. These freeze great too.”
READY IN:
40mins
SERVES:
24
YIELD:
4 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. The original recipe suggests lining the baking sheets with parchment paper. I use my silicone liners. But they have also turned out great without using any lining at all. Combine oats, flour, baking soda,and salt in a mixing bowl.
  2. In a larger bowl cream butter, sugars, vanilla and lemon juice, using an electric mixer. Add eggs and beat until light and fluffy.
  3. Stir the flour mixture into the egg mixture, blending well. Add the chips and nuts, mix well.
  4. Place dough by rounded tablespoons onto cookie sheet about 1-2 inches apart.
  5. Bake the cookies until lightly browned, about 10 minutes.
  6. Remove from cookies sheets after a couple minutes. When completely cooled store in a sealed container to keep them soft and chewy. In fact i think they are even better the second day.

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