CHOCOLATE CHIP COOKIES SECRET INGREDIENT: Lemon Juice!

Today is National Lemon Juice Day. I have several lemon trees, mostly Meyer lemons, so I could make lemonade, but since it's National Lemon Juice Day, I thought I'd share a secret. Lemon Juice is a secret ingredient in making chewy Chocolate Chip Cookies. So if you're given lemons, make Chocolate Chip Cookies! You're not going to taste the lemon juice, but it will make for a chewier cookie. And, the reality is that since you only use a teaspoon in the batter, you can make lemonade with the rest of the juice to go with these cookies!

Chocolate Chip Cookies Secret Ingredient: Lemon Juice

Ingredients
1/2 cup rolled oats, ground to fine powder in blender or food processor
2-1/4 cups flour  (if you have bread flour, give it a try.. it will make an awesome cookie)
1-1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup unsalted butter, softened (do not microwave)**
3/4 cup sugar
3/4 cup brown sugar
1-1/2 tsp vanilla extract
1 tsp fresh lemon juice 
2 eggs
3 cups semi-sweet chocolate chips or dark chocolate chopped into chunks

Directions
Grind rolled oats in blender or food processor until very fine.
Measure flour, baking powder, salt, and cinnamon in blender jar and use blender to combine all dry ingredients.
Cream together butter and both sugars. Add eggs, lemon juice, and vanilla. Stir after each addition. Beat until fluffy.
Combine dry ingredients with wet stuff, and mix until fully combined.
Add chocolate chips and stir by hand or fold in chopped chocolate chunks (or chips).
Refrigerate dough for an hour.
Drop dough by large spoonfuls or using an ice cream scoop onto ungreased cookie sheet. Allow room for cookies to spread as they cook.
Bake in preheated  350 oven for approximately 16 minutes, or until barely golden and still slightly raw.
Cool cookies in pan for five minutes, then transfer to wire rack to cool completely.