The Best Low-Fat Oatmeal Multi-Chip Cookies

• 1/2 cup (1 stick) butter
• 1/2 cup granulated sugar
• 1 1/4 cups packed light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice
• 2 eggs
• 1 cup whole wheat flour
• 3/4 cup all purpose flour
• 2 1/2 cups old-fashioned oats
• 2 cups chips (mix and match! A favorite: 1 cup semisweet chocolate chips, 1/3 cup white chocolate chips, 1/3 cup butterscotch chips, 1/3 cup peanut butter chips)

1. Cream butter and sugars. Add soda, salt, cinnamon, vanilla, and lemon juice while mixing. Beat in eggs one at a time until batter is extremely light and fluffy (~3 minutes at medium high speed). Slowly mix in flours, half a cup at a time. Stir in oats. Once oats are incorporated, beat on high for about one minute to break up the oats. Stir in chips.
2. Cover; chill at least 3 hours or overnight.
3. Preheat oven to 375.
4. Shape dough into 1 1/2 inch balls; flatten slightly. Place on cookie sheet sprayed with cooking spray. Bake for ~10 minutes (they will be a bit browned and set on the sides, but soft in the middle). Cool for 2 minutes on the cookie sheet; remove to wire rack to cool completely.

butter, granulated sugar, brown sugar, baking soda, salt, cinnamon, vanilla, lemon juice, eggs, whole wheat flour, flour, oldfashioned oats, chips

Taken from www.epicurious.com/recipes/member/views/the-best-low-fat-oatmeal-multi-chip-cookies-1213269 (may not work)