I has been a long time since I last had chocolate chip cookies. And to play in the kitchen! Internship is over and I just had to get in touch with my beloved tools. It's so nice to sit down and relax, searching for recipes again. I was tempted by this recipe from Sunset Cookies. The pictures in the book was too seductive to resist. On this bright sunny morning, I just had to make them. *scurries into the kitchen, hunting high and low for ingredients* Whee~Chocolate Chip Cookies (adapted from Sunset Cookies)
1 cup butter, softened
1/2 cup solid vegetable shortening
1 cup sugar
1 cup firmly packed brown sugar
4 eggs
1 tbsp vanilla
1 tsp lemon juice
3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 cup rolled oats
24 oz. semisweet chocolate chips
2 cups macadamia nuts (original were walnuts)
1 cup butter, softened
1/2 cup solid vegetable shortening
1 cup sugar
1 cup firmly packed brown sugar
4 eggs
1 tbsp vanilla
1 tsp lemon juice
3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 cup rolled oats
24 oz. semisweet chocolate chips
2 cups macadamia nuts (original were walnuts)
- Beat butter, shortening, sugar and brown sugar until very light and fluffy (approx. 5 mins)
- Add eggs, beating well after each addition. Beat in vanilla and lemon juice.
- Sift flour, baking soda, salt and oats into the butter mixture, blending thoroughly. Stir in chocolate chips and nuts.
- Drop 1 tbsp dough onto greased pans, spacing cookies about 3 inches apart. Bake 180°C/350°F oven for 16-18 mins until golden brown. Transfer to racks and let cool. Store air-tight.
Mmmm~ What to bake/cook next? I'm so hyper these days. 
