Like the other reviewer, this has been the recipe my family has used for as long as I can remember, from the cookie recipe book. I'm actually surprised this one doesn't have more reviews! Best cookie ever. Definitely use the cinnamon, it doesn't make it cinnamony but enhances the flavor. The lemon juice doesn't make it lemony either (I hate lemon in baked goods, but never leave the lemon out of this) The oats add a nice texture to it without turning it into an "oatmeal cookie"
Two-way Chocolate Chip Cookies
The cook who invented these special cookies was obviously following William Blake's dictum, "the road to excess leads to the palace of wisdom"--they're large and chock-full of chocolate and nuts. Bake them one way if you like your cookies soft and chewy, another way if you prefer them crisp.
- 1 cup (1/2 lb.) butter or margarine, softened
- 1/2 cup solid vegetable shortening
- 1 1/3 cups granulated sugar
- 1 cup firmly packed brown sugar
- 4 eggs
- 1 tablespoon vanilla
- 1 teaspoon lemon juice
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup rolled oats
- 2 large packages (12 oz. each) semisweet chocolate chips
- 2 cups chopped walnuts (optional)
- In large bowl of an electric mixer, beat butter, shortening, granulated sugar, and brown sugar on high speed until very light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, stir together flour, baking soda, salt, cinnamon (if used), and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and walnuts (if used).
- Use a scant 1/4 cup of dough for each cookie. Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart. For soft cookies, bake in a 325° oven for 17-19 minutes or until light golden brown; for crisp cookies, bake in a 350° oven for 16-18 minutes or until golden brown. Transfer to racks and let cool. Store airtight.
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