DoubleTree Hotel Chocolate Chip Cookies by Todd Wilbur
When you check in at one of 240 hotels run by this U.S. chain you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. Raves for the cookies from customers convinced the hotel to start selling the chocolaty munchables by the half-dozen. The chain can even mail them to you. But nothing beats the addictive taste of this cloned version fresh out of your home oven. Just be sure to get the cookies out of there when they are beginning to turn light brown. You want them to stay soft in the middle when cool. For even better results, chill the dough overnight before you commence with the ceremonial baking.
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1. Preheat oven to 350 degrees.
2. 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.
3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.
4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated.
5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don’t need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. (http://www.topsecretrecipes.com)
Makes 20 cookies.