Ingredients:

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.25ml) lemon juice
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5ml) baking soda
  • 1 teaspoon (5ml) salt
  • Pinch of ground cinnamon
  • 3 cups (510g) rolled oats
  • 2 cups (340g) chocolate chips (semi-sweet recommended)
  • 1 cup (113g) chopped walnuts

Instructions:

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract and lemon juice.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the rolled oats, chocolate chips, and chopped walnuts until evenly distributed.
  6. Cover the dough and refrigerate for at least 30 minutes to prevent excessive spreading.
  7. Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Drop rounded tablespoons (or use a cookie scoop) of dough onto the prepared baking sheets, leaving about 2 inches (5cm) between each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.