Have you ever been to the DoubleTree Hotel and greeted with a big, warm, and delicious homemade chocolate chip cookie that just made you want to eat more and more and more?
No? Well, me neither.
However, my sister has and claimed these to be the best chocolate chip cookies, which is pretty serious in our house since we have a pretty darn good chocolate chip cookie recipe that everyone loves. But I was feeling experimental, and in a moment of weakness I decided to break my diet and make some chocolate chip cookies.
These are…amazing. Simply AMAZING. Better than our family recipe. And no, it is not just my sugar deprived body talking. These are the best chocolate chip cookies I have ever tasted in my life. They have this amazing crispy outside with a soft, chewy inside. I think I had about 5 cookies in about 10 minutes. There goes my diet. But these were definitely worth the cheat day.
Copycat DoubleTree Hotel Chocolate Chip Cookies
Adapted from Food Geeks
Makes 3-4 dozen cookies (at least I think so…I kinda lost track because we ate them so quickly)
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
2 tsp. vanilla
1/2 tsp. lemon juice
2 cups semi-sweet, chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup chopped almonds
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.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. 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 blended.
For the best results, chill the dough overnight in the refrigerator before baking the cookies. In my opinion, this is essential to getting that crispy outside, soft inside texture!
Spoon tablespoons onto an ungreased cookie sheet, or use a cookie scoop. Place the scoops about 2 inches apart. Bake in a 350°F oven for 14-16 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.