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.
Course
Dessert
Prep Time15minutes
Cook Time25minutes
Cooling Time1hour
Servings26cookies
Ingredients
½lbbuttersoftened (2 sticks)
¾cup+ 1 tbsp granulated sugar
¾cuppacked light brown sugar
2large eggs
1 ¼tspvanilla extract
¼tspfreshly squeezed lemon juice
2 ¼cupsflour
½cuprolled oats
1tspbaking soda
1tspsalt
Pinchcinnamon
2 ⅔cupNestle Tollhouse semi-sweet chocolate chips
1 ¾cupchopped walnuts
Instructions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
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.
Remove bowl from mixer and 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 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.