HOW TO MAKE IT :
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Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
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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.
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With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
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Remove bowl from mixer and stir in chocolate chips and walnuts.
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Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
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Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
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Remove from oven and cool on baking sheet for about 1 hour.
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Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
NOTES :
Makes 26 cookies
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.
NUTRITION :
Calories: 318kcalCarbohydrates: 32gProtein: 4gFat: 20gSaturated Fat: 9gCholesterol: 32mgSodium: 203mgPotassium: 172mgFiber: 2gSugar: 19gVitamin A: 245IUVitamin C: 1mgCalcium: 31mgIron: 2mg
