Can somebody please explain.
I have absolutely ZERO self control when it comes to these. I can’t even walk into my kitchen without having juuuuuust one. Or two. Ok, ten.
Bake and freeze. All day.
Who’s with me on this one?
Seven years ago my crazy awesome sister-in-laws threw me the most perfect wedding shower. As one of my gifts they had all the guests chip in and submit a dessert recipe. With those submissions, they put together one of the most meaningful gifts I’ve ever received.
And these chocolate chip cookies came from this secret book.
Oy, and that cookie dough. I’m not even a cookie dough eating kind of person. But I sure was this time!
100% gave myself a huge stomach ache after eating what felt like half the dough before any even went in the oven. #cookiedoughproblems.
I apologize to everyone who I thought would get to taste these but didn’t because I ate 48 cookies by myself.
- 1/2 cup old fashioned oats
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup butter (2 sticks), at room temperature
- 3/4 cup brown sugar, firmly packed
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 2 eggs
- 2 1/2 cups semi-sweet chocolate chips
- 1) Preheat oven to 350 degrees. Process oats in a food processor or blender until finely ground. Combine ground oats, flour, baking soda, salt, and cinnamon in a bowl and set aside.
- 2) In a separate bowl, cream butter, sugars, vanilla, and lemon juice together. Add eggs and beat until fluffy.
- 3) Slowly add the flour mixture into the butter mixture. Mix well. Add chocolate chips and stir.
- 4) Scoop dough into round balls and place 2 inches apart on parchment paper lined baking sheet. Bake until lightly browned, about 9-11 minutes.