Double Tree Chocolate-chip Cookies

I don't know why it is Americans are nuts over this. Whatever the case, I don't much like chocolate-chip cookies, but I do like oatmeal cookies (see oatmeal-raisin-pecan cookies).

I seriously advise to use at most one-half the salt the recipe calls for.


½ lb unsalted butter, softened (2 sticks)
¾ cup + 1 tbsp granulated sugar
¾ cup packed light brown sugar
2 large eggs
1¼ tsp vanilla extract
¼ tsp freshly squeezed lemon juice
2¼ cups flour
½ cup rolled oats
1 tsp baking soda
1 tsp salt (too much, I think)
pinch cinnamon
2⅔ cups semi-sweet chocolate chips
1¾ cups chopped pecans or walnuts


1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't over-mix.

4. Remove bowl from mixer and stir in chocolate chipes and nuts.

5. Portion dough with a scoop (about 3 tbsp) onto a baking sheet lined with parchment paper about 2" apart.

6. Preheat oven to 300° F. Bake for 20 to 25 minutes, or until edges are golden brown and center is still soft.

7. Remove from oven and cool on baking sheet for about 1 hour.

Note: You can freeze the unbaked cookies, and there's no need to thaw. Preheat oven to 300° F and place frozen cookies on parchment paper-lined baking sheet about 2" apart. Bake until edges are golden brown and center is still soft.