Try try try again....

 A friends birthday is coming up and so I thought I'd bake him some cookies.  When I told Tim about the cookies I was going to make, he wanted the ones from the hotel we stayed at in Canada.  So after a few hours on pintrest, I found recipe one.
 

First Try:

 

Copy Cat Double Tree Chocolate Chip Cookies:

 

I have no doubt this recipe is delicious; however, as a first time chocolate chip maker, this was a complete fail.  100 % fail.  They were absolutely awful and not one person in the house objected to me throwing them away.  Well, that's not true, Mat protested when he realized I threw them away, but quickly backed down when I said I wasn't offended that he shouldn't eat the cookie.

Second Try:

Double Tree Hotel Chocolate Chip Cookies
 

So the next day, I tried a similar recipe but first did a couple of hours of research.  Upon my web browsing, I found this website:  http://m.designmom.com/2012/10/living-well-8-secrets-to-the-perfect-chocolate-chip-cookie/.  8 Secrets to the perfect chocolate chip cookie.  A blog worth reading!  It helped me understand my mistakes and therefore learn from them.  I am happy to say that a happy house was to be had when I produced the cookies below:

 

 

BINGO!  THEY WERE PERFECT!  Now....to make it one more time for the birthday boy......

 

Ingredients

2	cups flour
½	tsp. baking soda
¼	tsp salt
1	cup oats (uncooked)
¾	cup sugar
¾	cup Dark Brown sugar
1	cup butter, softened
2	large eggs
2	tsp. vanilla
1	tsp. lemon juice
12	oz. chocolate chips
1½	cup walnuts

Directions

Preheat oven to 375 degrees. Lightly grease cookie sheets. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 −3 inches between each cookie. Bake for 13 − 15 minutes or until lightly browned around the edges. Remove from the cookie sheets and cool on wire racks.