These cookies are soft, chewy, and packed with chocolate chips, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the cookies in for even baking.
Grind the rolled oats in a food processor until they become a fine powder.
Grinding the oats creates a smoother texture for the cookies.
In a medium bowl, mix the ground oats, flour, baking soda, salt, and cinnamon.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In a separate bowl, cream together the butter, brown sugar, granulated sugar, vanilla extract, and lemon juice using an electric mixer.
Creaming the butter and sugars creates a fluffy base for the cookies.
Add the eggs to the wet mixture and beat until smooth and creamy.
Adding the eggs one at a time ensures they are fully incorporated.
Gradually mix the dry ingredients into the wet ingredients until well combined.
Mixing gradually prevents overmixing and ensures a uniform dough.
Fold in the chocolate chips and macadamia nuts by hand.
Folding by hand prevents breaking the chocolate chips and nuts.
Scoop 1/4 cup portions of dough onto a nonstick cookie sheet, spacing them 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake the cookies for 16-18 minutes or until they are light brown and soft in the middle.
Check the cookies a minute before the suggested time to prevent overbaking.
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet allows the cookies to set and prevents breakage.
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