One nice thing about staying at a Doubletree Hotel is having warm chocolate chip cookies handed to you at check-in. Cookies are such a nice thing to enjoy after hours on the road or in the air….or any time really.
Today I felt like making a batch of Doubletree copy cat cookies while the taste of the actual Doubletree cookies was still fresh in my mind. I am happy to say this version is indeed, very similar if not identical to the hotel’s.
Here’s the photo of a cookie from this morning next to an actual Doubletree cookie. I substituted toasted pecans for the walnuts. Other than that, I stayed true to the recipe. UPDATE: I’ve since found a recipe I like even more than this one! The recipe is called Christie Cookies and it’s supposed to be the recipe used by Doubletree.
Doubletree Hotel Chocolate Chip Cookies
1 1/2 C. butter — softened
1 1/2 C. granulated sugar
3/4 C. firmly packed brown sugar
2 1/2 tsp. Vanilla
1 tsp. lemon juice
3 C. all-purpose flour
3/4 C. old-fashioned oatmeal — uncooked
3/4 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Ground Cinnamon (I left this out)
3 C. Semi-Sweet Chocolate Chips — Ghirardelli
1 1/2 C. chopped walnuts
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine.
Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie. Bake for 13 – 15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks.