Doubletree Cookies with Walnuts & Chocolate Chips

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 2 1/4 cups All-purpose flour, unbleached
  • 3/4 cup Brown sugar, packed light
  • 1/4 tsp Cinnamon, ground
  • 1 1/2 tsp Fleischmann's baking powder
  • 3/4 cup Granulated sugar
  • 3 cups Milk chocolate chips
  • 1 tsp Salt
  • 2 tbsp Sea salt flakes
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1 cup Butter, unsalted

Found on spaceshipsandlaserbeams.com

Ingredients

• 1/2 cup rolled oats (or oat flour)
• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons Fleischmann’s Baking Powder
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons lemon juice
• 2 large eggs
• 3 cups milk chocolate chips
• 1 cup chopped walnuts
• 2 tablespoons sea salt flakes, optional

Directions

• Pulse oats in a food processor until resembling flour. In small mixing bowl, combine oats, flour, baking powder, salt, and cinnamon. Set aside. In large mixing bowl, cream together butter and both sugars, 2 minutes. Add vanilla extract, lemon juice and eggs. Add dry ingredients to wet ingredients; mix with a spatula, being careful not to overmix. Add chocolate chips and walnuts; stir to combine. Using cookie scoop, portion cookie dough onto lined baking sheet. Refrigerate cookie dough for at least 2 to 4 hours. To bake: Heat oven to 350 degrees F. Bake for 12 to 14 minutes until slightly golden. TIP: use some flaked salt for that delightful salty-sweet flavor.