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Big Sur Chocolate Chip Cookies


Big Sur Chocolate Chip Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 221 (page 230 of 2011 edition).

You've seen those huge cookies that you can get in specialty stores or at fairs and festivals. Well, why not make your own? These cookies are about 6 inches in diameter. You could eat half and save the rest for later or share with a friend. However, these are so good that it might be hard to eat just half.

1 1/2 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
6 oz. (1 1/2 sticks) unsalted butter (softened)
1 1/2 tsp. vanilla extract
1 tsp. lemon juice
2/3 cup light brown sugar, firmly packed
1/3 cup sugar
2 eggs
1/4 cup quick-cooking (not instant) rolled oats
6 oz. (1 1/2 cups) walnuts, cut or broken into medium-sized pieces
6 oz. (1 cup) semisweet chocolate morsels

Makes 12-15 large cookies

Preheat oven to 350. Line cookie sheets with parchment or foil.

Sift together the flour, salt, baking soda and cinnamon. Set aside.
Cream the butter.
Add the vanilla.
Add the lemon juice.
Add the brown sugar.
Add the white sugar. Mix well.
Beat in the eggs, one at a time.
Add the sifted dry ingredients.
Add the oats. Beat only until mixed.
Remove the bowl from the mixer and add the nuts.
Add the chocolate chips. Stir.
Use a 1/4 measuring cup to scoop out dough for each cookie.
Place the mounds on the lined cookie sheets with several inches between them.
Wet your hands and smooth each mound into a ball.
Now flatten the balls into 1/2 inch thickness.
Bake for 12-18 minutes, until the cookies are well colored (they must not be too pale). Watch them carefully and remove from the oven before they are too dark. Let them stand for a minute until they are firm and can be transferred to a cooling rack.
Cooling racks need to be raised at least 1/2 inch from the work suface to allow air to circulate underneath. When cool, wrap them, two together (bottoms together) in plastic wrap or wax paper. They can be frozen.
     
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