Tracey's Chocolate Chip Cookies symbolizes an insatiable chocolate chip cookie urge that can't wait for a package
to be delivered in the mail, you'll want to try this cloned version fresh out of your home oven. Just be sure to get the cookies
out of there when they are turning light brown. This way they'll stay soft in the middle when cool. For even better results,
you can chill the dough overnight before you commence with the ceremonial baking.
|1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1. Preheat oven to 350 degrees.
2. Grind oats in a food
processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.
together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix
4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the
dough and mix by hand until ingredients are well incorporated.
5. Spoon rounded 1/4-cup portions onto an ungreased cookie
sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies
are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the
dough overnight in the refrigerator before baking the cookies.
Makes 20 cookies.