Copycat Doubletree Chocolate Chip Cookies

I have made these cookies a couple times now. They are seriously SOOO good! The first time I started out making them as big as the recipe called for but quickly realized we would never be able to eat such a rich cookie that was so massively huge. So I made them about half that size and they were still amazing. And gooey. And super chocolatey. (My daughter actually said I might have put too many chocolate chips in! What!? No way!) Anyway, tons of people were asking for the recipe, so here it is.

Ingredients:

1/2 cup rolled oats

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1/4 tsp cinnamon

1 cup unsalted butter, melted

3/4 cup sugar

3/4 cup packed brown sugar

1 TBS vanilla

1/2 tsp lemon juice

2 large eggs

3 cups chocolate chips, any flavor (I used semi-sweet)

1 1/2 cups walnuts, chopped

Directions:

Grind oats in food processor until powdery. (They don't have to be too fine.) Place them in large bowl and whisk in flour, baking soda, salt, and cinnamon. Set aside.

Melt butter in microwave bowl or on the stove. Add in sugars and stir until smooth. Add in vanilla, lemon juice, and eggs. Stir again until smooth. Pour into flour mixture and stir until all combined. 

Add walnuts and chocolate chips.

Line a cookie sheet with parchment (or wax) paper. Scoop 1/4 cupfuls of dough and form into balls. (I did about 1/8 cupfuls.) Place them close together on cookie sheet. Cover with plastic wrap and place in refrigerator to chill for at least 4 hours or even overnight before baking.

Preheat oven to 350F. Place cookies well spaced on parchment-lined cookie sheet. (I used a silicone mat.) Bake for 12-17 minutes. Do not over bake! If you do them smaller like I did you will want to check them at 12 minutes. If you do the bigger ones, it might be closer to 14 or 15 minutes.

Recipe Source