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|
|1¼ tsp||vanilla extract|
|¼ tsp||freshly squeezed lemon juice|
|½ cup||rolled oats|
|1 tsp||baking soda|
|1 tsp||salt (too much, I think)|
|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.