Dad's Chocolate Chip Cookies

Contributor: j_luck

Author's Notes: This recipe has been tweaked a LOT by me and my Dad over several years. My Dad’s recipe is a little more conservative with the cinnamon, vanilla, lemon juice, and oats; you can decrease the amounts of each if you feel the need.

Warning: These things are addictive as hell. And they’ll ruin your diet. Trust me.

Dad's Chocolate Chip Cookies



1 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
2 tsp. Cinnamon (I am a cinnamon fiend; I almost go to 3, but my Dad’s personal variant
is just 1)
1 cup butter (2 sticks), softened but not room temperature
3/4 cup (dark) brown sugar, packed
1/2 cup granulated sugar
2 tsp. vanilla
1 1/2 tsp. lemon juice
2 eggs (Large)
2 cups semi-sweet, chocolate chips (1 ½ Bags Nestlé’s 24 oz.); Baker’s Chocolate or dark
chocolate can be used at your discretion. I just made a batch with ¾ a bag of 12 oz. mini
chocolate chips to great success if you’re feeling a chocolate overload.
Half a small bag of Reese’s Peanut Butter Chips
1 cup chopped walnuts


1. Preheat oven to 350 degrees.

2. My Dad usually finely grinds the oats but since I don’t have a food processor, I just mix
them with the flour, baking soda, salt and cinnamon in a medium bowl with a wire wisk.

3. Cream together the butter, sugars, vanilla, and lemon juice in another large bowl. I swear
by an electric stand mixer with a dough hook [Oh Kitchen-Aid Stand Mixer, how I love
thee], but it works just fine with a regular electric hand mixer. Add the eggs and mix
until smooth.

4. Add the flour mixture, chips, and nuts into the butter, sugar, and eggs and blend well
– do not use an electric hand mixer for this part! - mix by hand or dough hook until
ingredients are well blended. Make sure to get that bit at the bottom of the bowl; there’s
always some flour down there that never gets mixed properly.

5. Spoon rounded portions onto an ungreased cookie sheet. Place the scoops about 2 inches
apart. You should keep the dough in the fridge when not using it. Bake in a 350°F oven
for 12 –15 minutes or until cookies are light brown and soft in the middle. Let them cool
on a wire rack until cool and store in a sealed container to keep soft. These things last a
week? I dunno, they usually get eaten within the next day and a half, I’m not really sure
about their shelf life.

6. From j_luck and j_luck’s Dad, Enjoy!