Copycat DoubleTree Hotel Chocolate Chip Cookies
They taste exactly like the real deal….
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Trust us, you don’t want to skip this step. You can grind up your own oats or just grab a bag of oat flour if you have other recipes in which you can use it, either way is fine. Once your dough is made, the only thing you have to decide is whether you want large cookies or extra-large cookies. We can confirm, again, due to extensive testing, that both ways are great and that regardless of size, you’ll be eating more than one of these. It’s inevitable, you’ll see!
Copycat DoubleTree Cookies
Yield(s): Serves 3 dozen
20 minutes active; 1+ hour inactive
Rated by 93 reviewers
When you
share
or
print
a 12 Tomatoes recipe,
you're making mealtime meaningful.
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need.
Learn More
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup old-fashioned or rolled oats, ground into flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, melted
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 large eggs
- 3 cups semi-sweet chocolate chips
- 1 cup walnuts, chopped
Preparation
- In a medium bowl, combine all-purpose flour, oat flour, baking soda, salt and cinnamon, whisking everything together until combined.
- In a large bowl, whisk melted butter together with both brown and granulated sugar until fully incorporated, then mix in eggs, lemon juice and vanilla extract.
- Once smooth, stir in dry ingredients, being careful not to over-mix, then fold in chocolate chips and walnuts.
- Scoop 2-3 tablespoons cookie dough onto 2, parchment-lined baking sheets and chill for at least 1-2 hours or up to 24 hours.
- Remove from fridge, gently flatten cookies with your palm.
- Preheat oven to 350º F and space cookies out on baking sheet so they’re at least 1 1/2 inches apart.
- Place baking sheets in oven and bake for 13-15 minutes (if on the smaller side; 10-12 minutes if smaller), or until golden. They should still be soft in the centers.
- Remove from oven and let cool at least 15 minutes before serving. Enjoy!
Recipe adapted from Modern Honey
