3 cups semi-sweet miniature chocolate chips (I use Ghirardelli or Nestle)
1 cup chopped walnuts (or pecans)
Pulse oats in a food processor until semi-fine or fine. Set aside.
Add butter, both sugars, vanilla extract and lemon juice to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubber spatula or wooden spoon. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over mix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to over mix or they will have a cake-like texture.
Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight.
To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 14-16 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.
Tip: Freezing your cookie dough for later, lets you have fresh baked cookies anytime you want them! C
Read more at http://www.thelittlekitchen.net/doubletree-hotel-copycat-chocolate-chip-cookies-recipe/#emobMZRiRKWOpbEs.99
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!