These double chocolate chip cookies are big, chewy, and packed with texture, featuring chopped walnuts and a delightful mix of semi-sweet and mini milk chocolate chips.
1: In a standard mixer, mix together the butter, sugars, and vanilla until fully incorporated.
2: Add the eggs and lemon juice, and mix for 3 minutes until light and fluffy.
3: Pour in the cinnamon, baking soda, and flour, and mix to bring the dough together until barely any flour is visible.
4: Add in the oats, chocolate chips, and walnuts, and mix just enough to disperse them throughout the dough.
5: Preheat the oven to 300°F. Line two baking sheets with parchment paper.
6: Use an ice cream scoop that measures 4 Tbsp to scoop the dough onto the cookie sheet, placing 6 per tray spaced at least 2 inches apart.
7: Gently press a few more mini chocolate chips on top of each cookie.
8: Bake at 300°F for 20-22 minutes until the edges are golden and the middle is still soft.
9: Remove trays from the oven and sprinkle cookies with maldon sea salt flakes.
10: Let the cookies cool completely on the trays for 30-45 minutes.
