DoubleTree Signature Cookie Recipe

My husband, Dennis, has fun making chocolate chip cookies and singing along to 60s rock music. Yes, he's also rocking a beard!

My husband, Dennis, has fun making chocolate chip cookies and singing along to 60s rock music. Yes, he’s also rocking a beard!

Linda Terry

This is the recipe for the delicious cookies the hotel serves every evening. Yummy! As part of Doubletree Hotel’s contribution to the virus recovery effort, the hotel chain released the recipe last week. Enjoy!

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Makes 26 cookies

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  1/4 teaspoons vanilla extract

1/4 teaspoon freshly squeezed lemon juice

2  1/4 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

1  3/4 cups chopped walnuts

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 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 about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

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

Cook’s note: 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 center is still soft.