DoubleTree Hotel Chocolate Chip Cookies
Ingredients
1/2 cup rolled oats
2 and 1/4 cup all-purpose flour
1 and 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 and 1/2 tsp. vanilla
1/2 tsp. lemon juice (optional)
2 eggs
1 and 1/2 cups semi-sweet, chocolate chips
3 cups chopped walnuts
Instructions
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and mix gently to combine. Stir in chocolate chips (I use Guittard) and nuts, be careful not to overmix.
Chill the dough overnight in the refrigerator.
Scoop into balls and place on a cookie sheet lined with parchment paper, about 2 inches apart.
If you want soft, round cookies with crispy edges:
Bake in a regular oven at 350°F for 11 minutes or until cookies are light brown and soft in the middle. Do not overbake! Take them out when they look slightly underdone.
If you want thin, super-crispy, caramelized cookies:
Bake in a convention oven at 350°F for 13–15 minutes or until cookies are thin and evenly browned all over. Keep a close watch; you want them brown, not burnt!
Place unbaked cookie dough balls in a plastic bag and store in the freezer. The next time you need a cookie fix, arrange them on a cookie sheet lined with parchment paper and bake at 350°F for 16 minutes.
This post was originally published on March 16, 2016, and has since been updated.