We do love the classic Tollhouse Chocolate Chip cookie recipe that is on the back of the bag, this was my go to recipe for YEARS! However, we stayed at a Double Tree a few times and I decided I loved the warm cookies they served. I enjoyed the oatmeal and the walnut texture in the cookie. So I set out to find my new favorite cookie! Again, I took a few recipes and blended them because I liked certain things about each reciep. I used a Classic Chocolate chip cookie from SomethingSwanky (strangely, I cannot find the original recipe and when I type the address on my recipe in it goes to a Tollhouse recipe!) and the Better than Double Tree Chocolate Chip cookies from CrazyforCrust. Now, my kids and DH love when I make these cookies and they have become the favorite! I still make the Tollhouse ones because they are easy to make smaller and are pretty simple (dump it all in a bowl, mix, done!). These new cookies do require a few more ingredients and are best as a larger cookie.
Looking at my picture it’s kinda…eh! I need to figure out how to take pictures that show how tasty these cookies really are!
Our Favorite Chocolate Chip Cookies
A tasty chocolate chip cookie with a crunchy outside, soft center, and great tastes of oats and walnuts.
Ingredients
1 cup butter, melted
1 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp lemon juice
1 Tbsp vanilla
2 cups all-purpose flour (packed)
1/2 cups Old fashioned oats (ground to a course powder)
1/8 cups Old fashioned oats lightly ground (I like larger chunks of oatmeal in my cookies!)
1 cup chopped walnuts
2 1/2 cups chocolate chips (use your favorite!)
Directions
1. Preheat the oven to 350°F.
2. Mix brown sugar, granulated sugar, and melted butter in mixing bowl.
3. Mix in the eggs.
4. Mix in the baking soda, salt, vanilla, cinnamon, and lemon juice.
5 Mix the flour and ground oats in.
6. Mix in the walnuts and chocolate chips.
7. Using your medium cookie scoop (approx 2 Tbsp) scoop into parchment lined cookie sheets.
8. Bake for 11-13 minutes or until the edges are lightly brown.
Redheaded baker 