I’m glad football season is back for a ton of reasons, but one of the Top 3 is that I now have someone to give these baked goods to! My baking slows down severely in the offseason because I can’t afford to have piles of cookies, bars, and cakes all over my kitchen. There are now a bunch of hungry offensive lineman eager to help me out with all the extra treats.
This is a recipe that I am constantly tweaking. It can take adjustments and additions so I love to play around with it. This combo is my favorite right now!
1/2 cup rolled oats, chopped
2-1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
8 oz. cup unsalted butter (2 sticks), softened
3/4 cup brown sugar
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
3 cups miniature chocolate chips
1-1/2 cups finely chopped walnuts (optional)
- Prepare oats and walnuts. Use a blender/or food processor to pulse the rolled oats till they are roughly chopped. This gives you a chewier cookie.
- Cream together butter, sugar, vanilla extract, and lemon juice. Mix in the eggs one at a time, until combined.
- In a separate bowl, combine dry ingredients (flour, baking soda, salt, and cinnamon). Stir into wet ingredients till dough forms. Gently fold in the oats, walnuts, chocolate chips.
- Chill the dough overnight. BE PATIENT!*
- Bake cookies at 325 degrees for 15-18 minutes. You are looking for barely brown edges and cracked tops.
- Let cool, Enjoy!
- *It’s easiest to scoop the dough onto plates covered with wax paper before you refrigerate the dough. Scooping cold dough is not fun.
Get creative with your add-ins! Try coconut flakes, pecans, dried cranberries, or butterscotch chips.