Ok ok ok no I did not eat these cookies, I swear! My son is in VPK and they are having a bake sale to raise some funds. For those of you that do not know I actually really love baking. I have been baking ever since I was a kid and I love to make things from scratch. So I made these and for those that are strict on paleo all the time will not be able to eat them. However there are some of you, yes you know who you are, that like to indulge every once and while in some sweets. This recipe is one that I have been making for a really long time. I have played and tinkered with it over time and I finally feel I got it to a really good place. I was inspired to make this recipe after I had my very first double tree cookie. You can call this a copycat recipe or a clone as I have no idea what they actually put in them I took my best guess at it. Feel free to scale back or add whatever you see fit. This recipe can easily be made paleo with some alterations and I will do that in the near future.
So you see before you all get mad at me this was made for a good cause, a fund raiser bake sale!
On to the recipe.
Ingredients
- 1/2 cup rolled oats
- 1 cup unsalted butter (two sticks), softened, not melted!
- 3/4 cup light brown sugar, packed
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon freshly squeezed lemon juice
- 2 large eggs
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups semi-sweet chocolate chunks (if you don't want to use them you can do 3 cups of chocolate chips)
- 1 cup chopped walnuts
Instructions
- Pulse oats in a food processor until semi-fine you still want to have texture on them so do not make them in to a powder.
- Add butter, sugar (both brown and granulated), vanilla extract and lemon juice to a large mixing bowl. Using an electric hand mixer cream the ingredients. Add eggs one at a time and mix until the ingredients are creamy. Do not forget to scrape down the sides and bottom of the bowl.
- In a separate mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix al the dry ingredients together with a wooden spoon.
- Add the dry ingredients to the wet ingredients slowly (I usually just use one of the measuring cups I was using) and mix with a wooden spoon or spatula, being careful not to overmix.
- Drop in the chocolate chips and chunks (if you are using them) and walnuts. Mix until both are evenly distributed throughout the cookie dough. Do not over mix if you do it will become a bit like a cake texture
- Refrigerate the cookie dough for a few hours to allow the ingredients to set
- Preheat oven to 350 degrees F
- Line a baking sheet with parchment paper
- Using a large scoop (2-3 tablespoons) or ice cream scoop, scoop cookie dough onto a lined baking sheet.
- Place cookie dough portions onto baking sheet at least 1 1/2 inches apart.
- Bake for about 14-16 minutes
- If you are going to store these allow them to cook on a rack before storing them. If you want them to stay nice and soft add a piece of bread to the container.