Doubletree Hotel Chocolate Chip Cookies
1/2 cup rolled oats, ground in food processor until fine
2 sticks butter, softened
3/4 cup light brown sugar, packed
3/4 cup sugar
2 tsp vanilla
1/2 tsp lemon juice
1-1/4 cups unbleached all-purpose flour
1 cup white whole wheat flour
1-1/2 tsp baking soda
1 tsp salt
1/4 tsp ground cinnamon
3 cups semi-sweet chocolate chips
1 cup walnuts, ground in food processor until fine
Cream together butter, brown sugar, white sugar, vanilla, and lemon juice in large mixing bowl. (I use a Kitchen-Aid with the whip attachment.) Add eggs one at a time, beating until smooth. Scrape the bowl occasionally.
In a small bowl, mix together oats, both flours, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix gently until just combined. (I use the Kitchen-Aid flex edge flat beater.) Add the chocolate chips and walnuts and mix until evenly distributed. Do not overmix.
Refrigerate the dough for at least one hour. Using a spoon or cookie scoop, place the dough onto an ungreased cookie sheet about 2" apart (depending on the size of your cookies... I make mine pretty big!). Bake at 350 for about 13 minutes or until golden brown. When baked, cool on the cookie sheets for a couple of minutes and then move them to a cookie rack until completely cooled.