Sometimes you just need a good chocolate chip cookie. And recipes abound! As a weird food aficianado, I'm always looking for something just a little different, even with tried and true favorites. Our cookie today has what it takes: original chocolate chip cookie goodness with just a blip of cinnamon twist to set it apart from the fray. These are a version of the Big Boy Chocolate Chip Cookies recipe from Favorite Recipes of Home Economics Teachers: Dessert volume. I divided the recipe in half and it was beautiful. About four dozen cookies made with a generous tablespoon of dough each. But make the full recipe! You can always freeze the dough or the cookies themselves.
Big Boy Chocolate Chip Cookies
1 1/2 C sugar
1 1/2 C butter, softened
1 C packed brown sugar
4 eggs
1 T vanilla
1 t lemon juice
2 t baking soda
1 t salt
1 t cinnamon
1/2 C rolled oats
3 C sifted all purpose flour
2 C chopped pecans
2 12 oz packages semi sweet chocolate chips
Preheat oven to 350 degrees.
Cream butter in large mixing bowl.
Add sugar, and brown sugar. Mix until creamy.
Add 1 egg at a time. Beat well after each addition, scaping down sides of bowl between.
Stir in vanilla and lemon juice.
Combine next five ingredients in another bowl.
Add dry ingredients to butter mixture. Add in three parts, mixing and scraping down sides of bowl between each addition.
Stir in nuts and chips.
Drop generous tablespoon of cookie dough on to greased cookie sheet. Have each cookie about 3" apart.
Bake for 12-14 minutes, depending on doneness preference.
Based on recipe by Tanya Cook, R.L Turner H.S., Carrollton, Texas.
