If you Google Doubtree Cookie Recipe, you will find many different, but similar versions of the same. I got this from our son’s mother-in-law, Sandy. Can’t say how it might compare to the many other versions out there. I also have NO IDEA what the heck a tiny bit of lemon juice might do to a good-sized batch of cookies.
Crazy for Crust via Sandy Obreza
½ cup old fashioned oats
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
1 cup unsalted butter, melted
¾ cup brown sugar, packed
¾ cup granulated sugar
1 tablespoon vanilla extract
½ teaspoon lemon juice
2 large eggs
3 cups chocolate chips
1½ cups walnuts, coarsely chopped (optional)
1. Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in flour, baking soda, salt, and cinnamon. Set aside.
2. Stir together melted butter, brown sugar, and granulated sugar until smooth. No mixer needed – just use a wooden spoon or spatula.
3. Mix in vanilla, lemon juice and eggs. Stir until smooth.
4. Stir in flour mixture.
5. Stir in chocolate chips and walnuts.
6. Line a cookie sheet with parchment paper or a silicone baking mat. Scoop ¼ cupsful of the dough into balls and place on the cookie sheet. You do not need to space them. This is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking. Heat oven to 350°F. Place cookies well-spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand.
7. Bake for 13-17 minutes.
I didn’t refrigerate them and scooped them in 2-tablespoon balls. They were very good, baked for a shorter time, of course.