Big cookies with big flavor.
1 cup (½ lb) butter or margarine, softened
½ cup solid vegetable shortening
1-1/3 cups granulated sugar
1 cup firmly packed brown sugar
1 tablespoon vanilla
1 teaspoon lemon juice
3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon (optional)
½ cup rolled oats
4 cups (24 oz) chocolate chips
2 cups chopped walnuts
In large bowl of an electric mixer, beat butter, shortening, granulated sugar, and brown sugar on high speed until very light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice.
In another bowl, stir together flour, baking soda, salt, cinnamon and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and walnuts.
Use a scant ¼ cup of dough for each cookie. Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart. For soft cookies, bake in a 325 degree oven for 17 to 19 minutes or until a light golden brown. For crisp cookies, bake in a 350 degree oven for 16 to 18 minutes or until golden brown. Transfer to racks a let cool. Store air tight. Makes about 3 dozen.
Source: Sunset Cookies, Step by Step Techniques. Page 10.