DoubleeTree Cookies

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I’m not exaggerating when I tell you that I LOVE DoubleTree cookies. While most people choose their hotel based on reviews and location, I book my hotel based on the closest DoubleTree.  My excitement always builds when I’m at the front desk and I see them make their way to the warming drawer full of these delicious cookies. Warm cookies at check-in? Other hotels really should learn this technique. It’s estimated that they give away about 29,000 cookies a day!

My love for these cookies aren’t a secret so I was happy to find that my friend’s mom (Thanks Kelly!) emailed me a recipe to try to bake these cookies myself. They turned out delicious and it has restored my faith in myself that I am capable of making cookies that don’t turn out flat.

P.S. I’m feel a little guilty to confess that I can eat these cookies nonstop. For those of you not looking to be in a week long sugar coma, you can freeze the cookie dough to use at a later time. Enjoy.

Ingredients
1/2 cup of rolled oats
1 1/2 teaspoons of baking soda
1 teaspoon of salt
2 1/4 cups of all-purpose flour
1 cup of butter (2 sticks) – Be sure to get the cream salted butter with no milk (It makes a BIG difference)
1/4 teaspoon of cinnamon
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
1/2 teaspoon lemon juice
2 eggs
1/2 teaspoons of vanilla extract
1 1/2 cups chopped walnuts (You can also replace this with pecans or your favorite nuts)
3 cups of semi-sweet chocolate chips (I actually used 2 cupcs of semi-sweet chocolate chips and 1 cup of a Hershey Bar chopped up)

Directions
1. Preheat oven to 350 degrees.
2. Grind oats in a 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. Add the chocolate chips, Hershey bar and nuts to the dough. Mix by hand until they are mixed in well. For best results, let the cookie dough chill overnight before baking.
5. Spoon rounded 1/4-cup portions onto an ungreased cookie shet. Place scoops about 2 inches apart. No need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in sealed container when cool to keep soft.
6. Eat cookies with milk or ice cream