I remember eating a lot of these
cookies for free when I stayed there for work for 2 weeks. The hotel chain just
released their official recipe on 4/9/20, so I gave it a try. I baked these for
18 min, and I made my cookies smaller so I was able to make a lot more cookies
than 26 cookies. I separated the dough into 3 batches. I baked 1 batch and
froze the other 2 batches.
DoubleTree Signature Cookie Recipe
Makes 26 cookies
Ingredients
·
½ pound butter, softened (2 sticks)
·
¾ cup + 1 tablespoon granulated sugar
·
¾ cup packed light brown sugar
·
2 large eggs
·
1 ¼ teaspoons vanilla extract
·
¼ teaspoon freshly squeezed lemon juice
·
2 ¼ cups flour
·
1/2 cup rolled oats
·
1 teaspoon baking soda
·
1 teaspoon salt
·
Pinch cinnamon
·
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
·
1 3/4 cups chopped walnuts
Directions
1.
Cream
butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for
about 2 minutes.
2. Add eggs, vanilla and lemon juice, blending
with mixer on low speed for 30 seconds, then medium speed for about 2 minutes,
or until light and fluffy, scraping down bowl.
3. With mixer on low speed, add flour, oats,
baking soda, salt and cinnamon, blending for about 45 seconds. Don’t
overmix.
4. Remove bowl from mixer and stir in chocolate
chips and walnuts.
5. Portion dough with a scoop (about 3
tablespoons) onto a baking sheet lined with parchment paper about 2 inches
apart.
6. Preheat oven to 300°F. Bake for 20 to 23
minutes (baked 18 min), or until edges are golden brown and center is still
soft.
7. Remove from oven and cool on baking sheet for
about 1 hour. (my family ate these after they came out of the
oven. They couldn’t wait for an hour!)
Cook’s note:
You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven
to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2
inches apart. Bake until edges are golden brown and center is still soft.
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