Doubletree Hotel Copycat Chocolate Chip Cookies
Ingredients
- ½ cup (50 g) old-fashioned oats
- 2 ½ cups (355 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup (227 g) salted butter, softened to room temperature
- ¾ cup (159 g) light brown sugar
- ¾ cup (159 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice (see note)
- 2 large eggs
- 2 cups (340 g) mini chocolate chips
- 1 cup (120 g) finely chopped toasted pecans, optional, but delicious
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners.
- In a food processor or blender, pulse the oats until finely blended. Add the flour, baking soda, baking powder, salt and cinnamon and pulse a few times until evenly combined.
- In a large mixing bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the eggs, lemon juice, and vanilla, and mix until creamy and light in color, 3-4 minutes.
- Stir in the dry ingredients and mix until it starts to come together but there are still a lot of dry spots. Add the chocolate chips (and pecans, if using) and mix until just combined and no dry streaks remain.
- Portion the dough into 1 1/2-tablespoon (or so) size mounds (I use my #40 cookie scoop), lining them up on a parchment-lined baking sheet and refrigerate for at least an hour or up to two days. If you are rolling your eyes about refrigerating, I get it and so I will say you CAN bake them right away but they will be a little thinner and the flavor won't be quite as good (but I do it all the time, let's be honest).
- Before baking, I like to roll them in my hands quickly to form uniform balls. Place a couple inches apart on the baking sheets.
- Bake for 11-12 minutes, until the edges are set but the cookies are still soft in the center. Remove to a wire rack to cool completely.
Notes
These Cookies Freeze Beautifully! as with almost all my drop cookie recipes, I bake them and let them cool completely - then put them in a large tupperware-like container (with sheets of waxed paper between each layer) and freeze.
Lemon Juice: since I know you may be wondering the same thing, I have no idea what the little bit of lemon juice does or does not do in this recipe. I haven't tried a side-by-side comparison without it because we love the version below (and yes, bottled juice works just fine).
Chilling the Dough: I mention this in the recipe below but these cookies are a teensy bit better if the dough is chilled. Except for a handful of recipes, I'm usually the one rolling my eyes at chilling cookie dough (come on!) but sometimes you get what you pay for. I admit, I bake these cookies right away a lot, but when I chill the dough, I'm always a tiny bit happier with the outcome (even though I'm a total grump about doing it).