DoubleTree Cookies

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When I saw Hilton share this recipe last week, I couldn’t believe it. I have eaten a very good number of these cookies in the past. And since I made these cookies last night, I have eaten a good number of those cookies.

Y’all. These cookies. Make these cookies right now. Here’s the recipe Hilton shared last week, with my notes!

INGREDIENTS:

  • 1/2 pound butter, softened (2 sticks)

  • 3/4 cup + 1 tablespoon granulated sugar

  • 3/4 cup packed light brown sugar

  • 2 large eggs

  • 1 1/2 teaspoons vanilla extract (I used 2 teaspoons)

  • 1/4 teaspoon freshly squeezed lemon juice

  • 2 1/2 cups flour

  • 1/2 cup rolled oats

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • Pinch cinnamon

  • 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips (I used Guittard Super Cookie Chips)

  • 1 3/4 cups chopped walnuts (I did not use walnuts! Sorry!)

DIRECTIONS:

  1. Preheat oven to 300 degrees F.

  2. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

  3. 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 bowl.

  4. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix!

  5. Remove bowl from mixer and stir in chocolate chips and walnuts.

  6. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Note: the cookies will SPREAD A LOT during baking, so when in doubt, space the cookies out more.

  7. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

  8. Remove from oven and cool on baking sheet for about 1 hour.

katie kinder