“double-tree” chocolate chip cookies

For years I have been foiled by the chocolate chip cookie. I’ve followed recipe after recipe to the letter. I’ve asked people about their tips and tricks–more vanilla, expensive vanilla, different sugar ratios, all just bought/fresh ingredients–nothing has worked. And then–my friend Jess opened my eyes to these. It’s supposed to be the ‘DoubleTree Hotel’ chocolate chip cookies–yes, those. The cookie with the reputation that precedes it, in a great way! I will not lie, for a cookie recipe, this one is rather involved and has some surprising ingredients, but trust me when I say–it’s worth it. Enjoy!

Ingredients

• 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
• 1-1/2 tsp. vanilla
• 1/2 tsp. lemon juice
• 2 eggs
• 3 cups semi-sweet, chocolate chips
• 1-1/2 cups chopped walnuts

Directions

1. 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.
2. 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.
3. For the best results, chill the dough overnight in the refrigerator before baking the cookies. 
4. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven 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.

tara’s tips (and jess’s by proxy): I softened the butter in the microwave, but did not melt it completely like I often do when baking. I only had pecans in the house, not walnuts, so I chopped them up using my food processor. I also stored the big ball of dough wrapped in wax paper in a freezer bag. While ovens vary, I tried baking the cookies 2 minutes past the 18 minute mark, not a good idea. They were still delish, just not as soft and chewy as they can be. The dough keeps for a long time in the frig, but Jess suggests ‘flash’ freezing the portions on a cookie sheet and then putting them in a freezer bag so whenever the need for a chocolate chip cookie strikes, you can just take a few out and bake ’em!