You're gonna need one or the other!
These are by far our favorite cookies!
There's a story here!
Me and my daughters took a long weekend trip to the Big Apple several years ago during Spring Break. It was our first trip! We stayed at the Doubletree Hotel on 7th Avenue. When we checked in we got a cookie! When we returned from sightseeing, we got a cookie! When we returned from dinner, we got a cookie. Every single day! I learned the first day to ask for one when we left the hotel for the day too! Not just any cookie! Warm. Decadent. Sinfully delicious! When we returned home, I made it my mission to find the recipe. I found a copycat. It was dead on!!
Anywho! I made these cookies today for my daughter. She's expecting our second granbaby girl anytime now! She is packaging these cookies as 'thank you' treats for the hospital staff and visitors after Harper's birth! You bet I was happy to do it for her!!
Short Version a/k/a quickie!
1 large sleeve of Tollhouse Cookie Dough
1 cup oatmeal
1 cup chocolate chips
1 cup chopped walnuts
Mix all together and combine just until blended. You can use a scoop or roll a ball into your hand. You can also press the ball flat onto a cookie sheet. It depends on if you want a flat cookie or a mound. Both shown in photo below. Use parchment paper!
Bake 11-13 minutes. Cool on wire racks.
Long Version a/k/a made from scratch!
1/2 cup rolled oats
2-1/4 cups all purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1-1/2 teaspoon lemon juice
3 cups semi-sweet chocolate chips
1-1/2 cups chopped walnuts or pecans
Grind oats in food processor til fine. Combine ground oats with flour, baking soda, salt and cinnamon in medium bowl.
In mixing bowl, cream together cutter and white and brown sugars, vanilla and lemon juice. Add eggs and mix until smooth. Add the dry mixture to the wet mixture and blend well. Do not overbeat. Add the chocolate chips and nuts and mix by hand until blended.
Chill the dough overnight in the fridge ... for best results.
Spoon rounded 1/4 cup portions, two inches apart (or large ice cream scoop) onto ungreased cookie sheets.
Bake at 350 degrees for 16-18 minutes until light brown and still soft in center. Cool and place in an airtight container to keep soft.