Go Back
+ servings
Print

Big Sur Chocolate Chip Cookies

Maida Heatter's Big Surs are very large chocolate chip cookies. You can bake them immediately or shape the dough into balls, chill it, and bake later.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Cookie Madness

Ingredients

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

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • With an electric mixer, beat the butter until creamy.. Add the vanilla and lemon juice and then both of the sugars and beat to mix.
  • With mixer on medium speed, add the eggs one at a time, increasing speed after eggs are added. Scrape sides of bowl often.
  • Whisk together the dry ingredients.
  • On low speed or by hand, add the dry ingredients and then the rolled oats, scraping the bowl as necessary with a rubber spatula and beating only until mixed. Stir in nuts and morsels.
  • Spread out a piece of wax paper or foil. Use a 1/4 cup measuring cup to measure the amount of dough for each cookie, form 12-15 mounds of the dough and place them any which way on the foil or wax paper. At this point, you may want to chill the mounds. Otherwise, continue on.
  • Pick up a mound of dough, roll it into a ball, flatten it to about 1/2 inch thickness, and place it on the foil. Do not place more than 4 cookies on a 12 x 15 1/2 inch piece of foil or cookie sheet, as they spread.
  • Bake two sheets at a time for 16 to 18 minutes (I prefer baking one sheet at a time), reversing the sheets top to bottom and front to back as necessary to ensure even browning. Bake until the cookies are well colored; they must not be too pale. Watch carefully.