Tree House Cookie..........

You know that happiness you had as a kid of being in a treehouse, and how nothing else mattered.......Well that’s what you feel when you bite into one of these cookies.

Ingredients

• 1 cup rolled oats
• 4 ½ cups all-purpose flour
• 3 teaspoons baking soda
• 2 teaspoons salt
• ½ teaspoon cinnamon
• 2 cups butter, softened
• 1 ½ brown sugar, tightly packed
• 1 ½ granulated sugar
• 3 teaspoons vanilla
• 1 teaspoon lemon juice
• 4 eggs
• 6 cups semi-sweet chocolate chips
• 3 cups chopped walnuts

Directions

1. Grind oats in a food processor until fine. Combine the ground oats with flour, baking soda, salt, and cinnamon in a bowl.
2. Cream together butter, vanilla, lemon juice, and sugars. Then add eggs one at a time until smooth.
3. Stir the dry mixture into the wet mixture and blend well. Add the Chocolate Chips and Nuts to the dough and mix by hand until ingredients are well incorporated.
4. Refrigerate overnight for best results.
5. Preheat oven to 35o degrees F.
6. Spoon rounded 1/8-cup portions onto an ungreased cookie sheet place the scoops about two inches apart. Bake for 16-18 minutes or until cookies are light brown and soft in the middle.
8. When it comes to baking cookies, everyone has their own special trick they swear by — some people brown their butter, while others use bread flour to make them chewier. But the one technique that pops up over and over again is ripening the cookie dough — aka letting it rest in the fridge for anywhere between 30 minutes to 72 hours before baking it. While this step may seem unnecessary, it’s actually an important detail that can make a significant difference in how your cookies come out. In fact, the creator of the chocolate chip cookie herself, Ruth Wakefield, actually wrote “at Toll House, we chill this dough overnight,” in the Toll House Cook Book — a crucial step that has somehow been edited out of the current recipe.