Description
Enjoy these Chewy Chocolate Chip Cookies that have the surprise of rolled oats and walnuts baked in for added texture.
Ingredients
- 113 grams (8 tbsp) unsalted butter
- 113 grams (8 tbsp) butter flavored Crisco
- 170 ( 3/4 cup + 1 tbsp) grams light brown sugar
- 177 (3/4 cup + 2 tbsp) grams caster sugar (or granulated)
- 2 large eggs
- 2 tsp clear vanilla
- 1/2 tsp lemon extract or lemon juice
- 320 grams (2.5 cups) all purpose flour
- 54 (3/4 cup) grams rolled oats
- 1 tsp baking soda
- 1 tsp salt
- Dash of cinnamon
- 455 grams (2.5 cups) semi sweet chocolate chips
- 200 grams (1 3/4 cups) roughly chopped walnuts
Instructions
- Preheat oven to 300 degrees F
- In a stand mixer fitted with a paddle attachment, cream butter, sugars, vanilla and shortening together until light and fluffy. Mix on medium speed for about 2 minutes.
- Add eggs one at a time on low speed making sure the first one fully incorporates before adding the second. Once the second egg is completely incorporated, add the lemon flavoring, turn mixer to medium speed, and run it about 3 minutes until mixture is very fluffy.
- Turn the mixer off and add the dry ingredients, the flour, baking soda, salt, and cinnamon. Run mixer on low until just combined. Do not over mix. This is about 45 seconds.
- Remove bowl from the mixer and fold in the chocolate chips and walnuts. Mix until combined.
- Using the largest cookie scoop, scoop dough onto a cookie sheet prepared with parchment paper. Each ball of cookie dough should weigh around 60 grams.
- Bake in preheated over for 20 to 25 minutes. Look for the edges to brown but the center to remain soft.
- Cool cookies on the sheet for about 10 minutes and them remove to cooling rack to finish cooling.
Notes
* I traded lemon extract for the lemon juice. That’s because I had the lemon extract, and it’s such a small addition to this recipe I decided to use that instead of squeezing a whole lemon for a 1/4 teaspoon. I also went with a 1/2 teaspoon to get a little more lemon flavor into the cookie.
* I traded half the butter for butter flavored all vegetable shortening. This can be a controversial ingredient for a lot of people, so you can use full butter if you prefer. I like shortening in cookies because they don’t spread like they do with all butter. With shortening, this dough does not have to be pre chilled, and it still bakes a beautiful, thick cookie. You can use any shortening you like, but I have found butter flavor all vegetable shortening to be the best substitute for butter in cookies.
* Note that these cookies bake at a lower temperature for a longer time. Set your oven accordingly.
- When measuring the dry ingredients, use the spoon and sweep method. Make sure to fluff the flour first, lightly spoon into the measuring cup and sweep the top of the cup level with a straight edge. This is really important, because if the flour measurement is too much, as can easily happen with cup measurements, the cookies won’t be exactly the same.
* I developed this recipe using grams and that’s how I mix and bake this recipe myself, at home . Here is the original recipe that provided the inspiration for my version.