Wood's Chocolate Chip Cookie Recipe
Al Wood
Rated 5.0 stars by 1 users
Servings
26
Prep Time
15 minutes
Cook Time
20-23 minutes
Ingredients
- ½ pound butter softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
-
¾ cup packed Wood's Maple Sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
-
½up rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
-
2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
-
1 ¾ cups chopped walnuts
Directions
Preheat oven to 300°F.
Cream butter, sugar, and Wood’s Maple Sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla, and lemon juice, blending with a mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.
With your mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t over mix.
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.
Bake for 20 to 23 minutes, or until the edges are golden brown and the center is still soft.
Remove from oven and cool on a baking sheet for about 1 hour.
Recipe Note
You can freeze the unbaked cookies, and there’s no need to thaw them. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until the edges are golden brown and the center is still soft.
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