Doubletree Hotel Cookies

2 sticks butter, room temperature
3/4 c. + 1 T. sugar
3/4 c. packed light brown sugar
2 eggs
1 1/4 t. vanilla
1/4 t. fresh squeezed lemon juice
2 1/4 c. SR flour
1/2 c. rolled/old fashioned oats
pinch of cinnamon
2 2/3 c. Nestle semi-sweet chocolate chips (I used milk chocolate)
1 3/4 c. pecans, optional

Preheat oven to 300. Cream butter, sugar, & brown sugar in a large bowl on medium speed for 2 minutes. Add eggs, vanilla, and lemon juice. Blend on low for 30 seconds, then on medium for 2 minutes, until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, and cinnamon, a little at a time, blending for 45 seconds. Do not overmix. Remove from mixer and stir in chocolate chips and pecans, if using. Use a scoop to drop 3 T. of dough onto parchment paper lined cookie sheet. Place 2" apart. Bake 20-23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool for 1 hour on cookie sheet.

*unbaked cookies may be frozen. No need to thaw. Preheat oven to 300 and place frozen cookies on cookie sheet 2" apart and bake until golden brown and center is soft.