Enjoy these Chewy Chocolate Chip Cookies that have the surprise of rolled oats and walnuts baked in for added texture.
* 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.
* 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.
Keywords: chewy chocolate chip cookies