Servings: www.theslowroasteditalian.com/2020/05/doubletree-cookies....

1/2 pound butter (2 sticks), softened ½ pound butter (2 sticks), softened
3/4 cup + 1 tablespoon granulated sugar ¾ cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar ¾ cup packed light brown sugar
2 large eggs 2 large eggs
1 1/4 teaspoons vanilla extract 1 ¼ teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice ¼ teaspoon freshly squeezed lemon juice
2 1/4 cups flour 2 ¼ cups flour
1/2 cup rolled oats ½ cup rolled oats
1 teaspoon baking soda 1 teaspoon baking soda
1 teaspoon salt 1 teaspoon salt
Pinch cinnamon Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts 1 ¾ cups chopped walnuts

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.

You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.  You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.