1cup unsalted butter (2 sticks)softened to room temperature (do not melt)
3/4cuplight brown sugarpacked
2 eggsroom temperature
1¼teaspoon baking soda
1/2 teaspoonbaking powder
3/4cupQuick-Cooking 1-minute Oats
3cupschocolate baking chips(use 2 cup semisweet chocolate, 1/2 cup dark chocolate, 1/2 cup milk chocolate)
Line a large baking try with parchment paper and set aside.
In a large bowl cream together butter, brown sugar and white sugar.
Mix in salt, eggs, vanilla and lemon juice until creamy. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder and oats.
Gradually add dry ingredients into wet ingredients until a dough has formed.
Fold in chocolate chips.
Using an ice cream scoop (1/4 cup worth) scoop out the dough and place onto the prepared cookie sheet
Flatten each ball of dough slightly and shape into small puck.
Freeze for about 1 hour or until dough is frozen.
Preheat oven to 325 F.
Remove a few cookies from the tray so that cookies are 3 inches apart.
Bake for 18-20 minutes. The center of cookies will appear slightly underdone when removed form oven but will continue cooking as they cool.
Let cookies sit on hot pan for about 2-3 minute before removing to a cooling rack to finished cooling. (I usually let them cool completely on the pan)
Once cooled store in airtight container. Texture gets ever better a few hours later!
Feel free to change up the ratio of each chocolate or to cut back if you don't like a really chocolatey cookie.Be careful not to overcook. The center of these cookies should be slightly underbaked when they come out of the oven.