CloneBoss Yields: 26 cookies — Ingredients ½ pound butter, softened (2 sticks) ¾ cup + 1 tablespoon granulated sugar ¾ cup packed light brown sugar 2 large eggs 1¼ teaspoons vanilla extract ¼ teaspoon freshly squeezed lemon juice 2¼ cups flour ½ cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch of cinnamon 2⅔ cups Nestle Tollhouse semi-sweet chocolate chips 1¾ cups chopped walnuts — Instructions Step 1: Cream the Butter and Sugars In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until smooth. Step 2: Add Wet Ingredients Add eggs, vanilla extract, and freshly squeezed lemon juice. Blend on low speed for 30 seconds, then increase to medium speed and mix for about 2 minutes until light and fluffy. Scrape down the sides of the bowl as needed. Step 3: Add Dry Ingredients With the mixer on low speed, add flour, oats, baking soda, salt, and a pinch of cinnamon. Blend for about 45 seconds, stopping as soon as the ingredients are incorporated. Avoid overmixing. Step 4: Fold in Mix-ins Remove the bowl from the mixer and stir in the chocolate chips and chopped walnuts by hand. Step 5: Portion the Dough Using a scoop (about 3 tablespoons), portion the dough onto a baking sheet lined with parchment paper. Space each cookie about 2 inches apart. Step 6: Bake Preheat the oven to 300°F. Bake cookies for 20-23 minutes, or until the edges are golden brown and the centers remain soft. Step 7: Cool Remove from the oven and let cookies cool on the baking sheet for about 1 hour. — Cook’s Note Freezing Dough: You can freeze the unbaked cookies. No need to thaw—just bake frozen cookies on a parchment-lined sheet at 300°F until edges are golden and centers are soft. Storage Tip: Store baked cookies in an airtight container for up to a week, or freeze for later enjoyment. — Pro Tip: Sprinkle a tiny pinch of sea salt on top of each cookie before baking for a gourmet touch. Perfect for gifting or indulging with a glass of milk! 🍪🥛
