One Smart Cookie

'Tis the season...hunting season, that is. That means that while hubby and Aaron pack their bags, I get to make their provisions. Each of "the guys" who will be going have to bring a main meal. They've requested I make Guinness Stew. I've also been elected to bring enough of "Kay's Secret Recipe Chocolate Chip Cookies" to feed the Russian army. So, that's what I'm doing today and tomorrow - cooking and baking.

I got a late start today because I had SAMmy's, and afterwards went to my friend Jocelyn's for lunch. Another friend said she could never make chocolate chip cookies that turn out. I've had that problem. But my sister-in-law Steph (otherwise known as "Master Cookie Maker") gave me two hints: Always use real butter and never put the dough on warm cookie sheets, or they'll blob out (my own term, can you tell?). I've added another two: Always use parchment paper and never over-cook (so you have to check on them often!).  If you apply these principles (and use the Secret Recipe) then you'll have good success. (Do you hear that, Megan???)

Here's my friend Kay's Secret Recipe (don't tell!):

INGREDIENTS:
1/2 cup rolled oats
2-1/2 cups all purpose flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup butter
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 tsp. vanilla
1 tsp. lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1-1/2 cups chopped nuts (optional)

Preheat oven to 350.
Combine oats, flour, baking soda, salt and cinnamon.
In another bowl, cream butter and sugars. Add vanilla and lemon juice using an electric mixer. Add eggs and beat until fluffy.
Stir flour mixture into egg mixture, blending well.
Add chocolate chips and nuts and mix well.
Use 1/4 cup dough for each cookie. BIG cookies! (I use small ice cream scoop found in candy making section.) Drop 2-1/2" apart on prepared baking sheet. (I put on parchment paper.)
Bake until cookies are lightly browned. 16-18 minutes. (My cookies are a little smaller, so they take less time.)
Cool on wire rack.

Enjoy!