CREAM BUTTER AND SUGARS TOGETHER

Cup of Yum
1. Soften butter to room temperature. Cream together butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for 2 minutes.
2. Next add room temperature eggs, vanilla, and lemon juice. Blend on low speed for 30 seconds then increase speed to medium for about 2 minutes. Scrape down bowl as needed.

WHISK TOGETHER DRY INGREDIENTS

1. In a medium-large bowl combine flour, oats, baking soda, salt, and cinnamon. Whisk together to mix.
2. Add to stand mixer and blend on low speed for about 40-45 seconds, taking care not to over-mix batter.

ADD YOUR MIX-INS

1. Remove bowl from stand mixer and add chocoalte chips, mini chips, and finely chopped walnuts. Fold the chips/nuts into the dough with a silicone spatula or wooden spoon.

SCOOP YOUR DOUGH

1. Line a baking sheet (or a few plates) with parchment paper.
2. Use a 3 TBSP cookie scoop to portion out dough into scoops. Place, slightly spaced, on parchment lined sheet/plate.

CHILL THE DOUGH

1. Cover gently with parchment and chill dough OVERNIGHT. If you need the cookies that day, allow dough to chill 3-4 hours before baking.

READY TO BAKE?

1. Pre-heat oven to 300°F.
2. Line two large baking sheets with parchment paper. Space chilled cookie scoops a little over 2 inches apart.
3. Bake sheets one at a time on center rack for 20-23 minutes. Edges should be golden brown and the center should still look soft.
4. Cook time is based on 3-TBSP scoops of cookie dough. Adjust slightly if making smaller or larger scoops of dough.
5. Allow cookies to cool on baking sheet for approx. 5 minutes to set, then use a spatula to transfer them to a cooling rack to finish cooling. Enjoy!
6. Store leftover fully-cooled cookies in an airtight container for later. They'll be even more chewy the next day. YUM!