Double Tree Cookies


1 1/2 cup butter--softened	3 1/3 cups all-purpose flour
1 1/2 cup granulated sugar	1 1/4 cup old-fashioned oatmeal--uncooked
3/4 cup firmly packed brown sugar	1 tsp. salt
	3/4 tsp. baking soda
	1/4 tsp. ground cinnamon
4 eggs
2 1/2 tsp. vanilla	3 cups semi-sweet chocolate chips
1 tsp. lemon juice	1 1/2 cup chopped pecans

Preheat oven to 375 degrees. Line baking sheets with parchment paper or use silpat.

Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes.

Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well.

Add flour, oatmeal, baking soda, salt and cinnamon. Stir to blend well.

Add chocolate chips and nuts and stir to combine.

Using a 1/4 cup measure or a large 2-oz ice cream scoop, drop the batter on the parchment-lined pans or silpat, leaving 2-3 inches between each cookie.

Bake for 17-19 minutes or until lightly brown around the edges. Remove and cool on wire racks.

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