I stole this recipe for DoubleTree Signature Cookie Recipe from Chicago Sun-Times (4/22/2020 Taste edition) who stole it from USA Today who stole it from DoubleTree by Hilton. This delicious cookie recipe was released by DoubleTree shortly after everyone started quarantine baking last year. The cookies are started by creaming together butter and sugar. Then eggs, vanilla and lemon juice are mixed in. Next flour, oats, baking soda, salt and cinnamon are added. Chocolate chips and finely chopped walnuts are folded in before baking. Making these fancy chocolate chip cookies are a delicious way to tell someone you love them.
The ingredients for this recipe are: ½ lb butter, ¾ cup + 1 tbsp granulated sugar, ¾ cup packed light brown sugar, 2 large eggs, 1 ¼ tsp vanilla extract, ¼ tsp lemon juice, 2 ¼ cups flour, ½ cup rolled oats, 1 tsp baking soda, 1 tsp salt, pinch cinnamon, 2 ⅔ cup semi-sweet chocolate chips and 1 ¾ cup chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Then add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.
With the mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds.
Remove bowl from mixer and then stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.
Preheat oven to 300 F. Bake for 20 to 23 minutes, or until edges are golden brown and the center is still soft. Remove from oven and cool for about 1 hour.
Then enjoy these delicious cookies!
If you liked the DoubleTree Signature Cookie Recipe you can try other chocolate chip cookie recipes like Cake Batter Chocolate Chip Cookies, Rocky Road Chocolate Chip Cookies, Large Batch Chocolate Chip Cookie Bars, Toll House Brownies or Brookies.
DoubleTree Signature Cookie Recipe
Ingredients
- ½ lb butter softened (2 sticks)
- ¾ cup + 1 tbsp granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ tsp vanilla extract
- ¼ tsp freshly squeezed lemon juice
- 2 ¼ cups flour
- ½ cup rolled oats
- 1 tsp baking soda
- 1 tsp salt
- Pinch cinnamon
- 2 ⅔ cup Nestle Tollhouse semi-sweet chocolate chips
- 1 ¾ cup chopped walnuts
Instructions
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Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
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Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.
-
With the mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
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Remove bowl from mixer and stir in chocolate chips and walnuts.
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Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.
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Preheat oven to 300 F. Bake for 20 to 23 minutes, or until edges are golden brown and the center is still soft.
-
Remove from oven and cool on baking sheet for about 1 hour.
Recipe Notes
You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300 F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and the center is still soft.