Chocolate Chip Cookies

Chocolate Chip Cookies
1/2 cup rolled oats, ground to a fine powder in a blender
2 1/4 cups unbleached bread flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks) unsalted butter, at room temperature (resist the urge to microwave)
3/4 cup organic sugar
3/4 cup brown sugar
1 1/2 tsp vanilla extract (preferably authentic)
1/2 tsp lemon juice
2 eggs
3 cups or one standard package of milk chocolate chips

1. Grind the oats in a blender or food processor.

2. Measure the flour, baking powder, salt and cinnamon into the blender jar (or food processor) and pulse to thoroughly combine all the dry ingredients.

3. Cream together the butter and both sugars. Add eggs, lemon juice, and vanilla, stirring well after each addition.

4. Combine the dry ingredients with the wet stuff, and mix until fully combined.

5. Add chocolate chips and stir by hand to evenly incorporate the chocolate.

6. Refrigerate the dough for an hour or overnight.

7. Drop the dough by large spoonfuls onto an ungreased cookie sheet. Leave plenty of room for the cookies to spread as they cook.

8. Bake at 350° F for approximately 16 minutes, or until barely golden and still slightly raw. You'll have to do this in batches, so keep the extra dough in the fridge while the first batch is baking, and make sure the pan is completely cool before you spoon on the next round of dough.

9. Cool the cookies on the pan for five minutes, then transfer to a rack to cool completely before packing the finished cookies into an air-tight jar or sealed zipper baggies.