Take butter, ghee,
brown sugar and white sugar in a mixing bowl and beat with a hand blender.
Break eggs into a bowl and beat lightly. Add 2 tbsps of egg at a time to the butter-sugar mixture and whisk well. The egg has to be added 2 tbsps at a time so that it gets mixed with the mixture well. Beat the mixture for 2-3 minutes more, add lemon juice and mix well.
Sift refined flour into
this mixture and fold in well. Add baking powder and salt and mix. Add cinnamon powder and rolled oats and mix.
Roughly chop dark
chocolate slab and add to the cookie mixture/ dough, followed by vanilla essence and walnuts. Mix gently.
Line a baking tray
with butter paper and brush some butter on it till it becomes transparent so that cookies can be removed out easily after baking.
Put tablespoons of
dough on it and give it them a shape of your choice. Keep at least 2 inches space between each cookie dough as they tend to spread while baking.
Place tray in the
preheated oven and bake for 20 minutes.
Take the tray out of
the oven, place the cookies on a wire rack to cool.
Serve or store in an
The cookie dough can
be kept for a day in the refrigerator and you can make upto 30 cookies.