Doubletree Hotel's Cookies56 Reviews
“These are the best cookies that I have ever tasted and I am very fortunate to have had someone share this recipe with me. Now I'll share it with you!” - by Stephanie
Original recipe yields 3 dozen
- Cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well.
- In a separate bowl, stir together dry ingredients. Add to creamed mixture and stir well to blend. Add chips and nuts; stir to combine.
- Drop by 1/4 cup or 2 ounce scoop on parchment-lined baking pans, 2 to 3 inches apart. Bake at 350 degrees F (175 degrees C) for 13 to 15 minutes or until lightly browned around the edges. Cool; remove from paper and cool completely on wire racks.
Amount Per Serving (36 total)
- 270 cal
- 15.8 g
- 31.5 g
Based on a 2,000 calorie diet
Reviews (56)Rate This Recipe
"Try this recipe instead. It's MUCH better and closer to the original. After making these cookies for the first time I had 2 requests for the recipe. 1/2 cup rolled oats 2 1/4 cups all-purpose fl..." See moreour 1 1/2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon cinnamon 1 cup (2 sticks) butter, softened 3/4 cup brown sugar, packed 3/4 cup granulated sugar 1 1/2 teaspoons vanilla 1/2 teaspoon lemon juice 2 eggs 3 cups semi-sweet chocolate chips 1 1/2 cups chopped walnuts 1. Preheat oven to 350 degrees. 2. Grind oats in a food processor or 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 and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated. 5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Makes 20 cookies. "
"These were fantastic! I also used the revised recipe and instead of chilling the dough, I froze it. I just used an ice cream scoop, dropped the balls onto a jellyroll pan and stuck them in the freeze..." See morer. After they hardened I then placed them in a freezer bag and baked them as needed on parchment at 375 degrees for about 12-14 min. I'm sure the Doubletree doesn't have someone mixing cookies all day long, and the freezing I believe helped them hold shape... they were perfect! Plus having them in the freezer allows me to have some on hand for guests... just like the hotel! Thanks so much for this recipe!"
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