Recipe Detail

DoubleTree Hotel Chocolate Chip Cookies

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Number of Servings:


  1. 1/2 cups - rolled oats
  2. 1 cups - unsalted butter softened (2 sticks)
  3. 3/4 cups - light brown sugar packed
  4. 3/4 cups - sugar
  5. 1 1/2 teaspoons - vanilla 1.5 to 2 tsp
  6. 1/2 teaspoons - lemon juice
  7. 2 - large eggs
  8. 2 1/4 cups - unbleached all-purpose flour
  9. 1 1/2 teaspoons - baking soda
  10. 1 teaspoons - salt
  11. 1/4 teaspoons - cinnamon
  12. 3 cups - semi-sweet chocolate chips
  13. 1 cups - chopped walnuts


1) Pulse oats in a food processor or blender until semi-fine or fine. Set aside.

2) Add butter, both sugars, vanilla and lemon juice to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bowl with a spatula at least once.

3) In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly with a rubber spatula or wooden spoon. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.

4) Refrigerate the cookie dough for at least 2 to 4 hours or overnight.

5) Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet at least 1.5 to 2 inches apart. Bake at 350°F for 14-16 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.


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