Giant Chocolate Chip Cookies

(From the Big Sur Bakery Cookbook)

Two summers ago, Emma, Amelia, and I flew to San Francisco to visit a few friends. We went on a road trip down to LA, and on our way back north, we drove part of the way along the Pacific Coast Highway, stopping through Big Sur. We made a point of stopping at the Big Sur Bakery, and I remember getting one of these cookies. They are your typical, delicious, giant chocolate chip cookie. You can leave the walnuts out if you don't like them, but I would definitely substitute more chocolate chips if you do!


You will need:
-1.5 cups all-purpose flour
-1/2 tsp salt
-1 tsp baking soda
-1/2 tsp cinnamon
-1.5 sticks unsalted butter
-1.5 tsp vanilla extract
-1 tsp lemon juice
-2/3 cup light brown sugar, firmly packed
-1/3 cup granulated sugar
-2 eggs
-1/4 cup oats (not instant)
-1.5 cups walnuts, chopped coarsely
-1 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine flour, salt, baking soda, and cinnamon.
3. In the large bowl of electric mixer, cream the butter. Add vanilla and lemon juice, and then both the sugars.
4. Beat in eggs one at a time.
5. On a slow speed, add in flour mixture and oats.
6. Remove bowl from mixer and stir in walnuts and chocolate chips.
7. Line baking sheet with large piece of parchment paper.
8. After wetting your hands (to prevent the dough from sticking to you), use a 1/4 cup measuring cup and scoop dough into palm of hand.
9. Roll the dough into a ball, and then flatten to about 1/2 inch thick. Place only 4 balls of dough on a sheet, as the cookies will expand a ton.
10. Bake for 16-18 minutes or until the cookies are nicely browned. They will be crisp on the edges and soft in the middle.