October 10, 2014
Foodie Fresh

DoubleTree Cookies

cookiesI’m not exaggerating when I tell you that I love the DoubleTree hotel’s cookies. My excitement always builds when I’m at the front desk and I see these delicious cookies make their way to the warming drawer. Warm cookies at check-in? Other hotels really should learn this technique. It’s estimated that they give away about 29,000 cookies a day!

My love for these cookies isn’t a secret, so when a friend sent me this recipe to make the DoubleTree cookies myself—I had to try it! They turned out delicious, so I hope you enjoy this recipe!

PS I’m feeling a little guilty to confess that I can eat these cookies nonstop. For those of you not looking to be in a weeklong sugar coma, you can freeze the cookie dough to use at a later time. Enjoy.

Ingredients
1/2 cup rolled oats
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/4 cups all-purpose flour
1 cup butter (2 sticks) Be sure to get the cream salted butter with no milk (it makes a big difference)
1/4 teaspoon cinnamon
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 teaspoon lemon juice
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups chopped pecans You can also replace these with your favorite nuts
3 cups semisweet chocolate chips I actually used 2 cups semisweet chocolate chips and 1 cup chopped-up Hershey bar

Directions
1. Preheat oven to 350 degrees.
2. Grind oats in a blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.
3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.
4. Stir the dry mixture into the wet mixture. Add the chocolate chips, Hershey bar, and nuts to the dough. Stir by hand until they are mixed in well. For best results, let the cookie dough chill overnight before baking.
5. Spoon rounded 1/4-cup portions of dough onto an ungreased cookie sheet. Place scoops about two inches apart. No need to press the dough flat. Bake for sixteen to eighteen minutes or until cookies are light brown and soft in the middle. Store in sealed container when cool to keep soft.
6. Eat cookies with milk or ice cream.

Send your favorite recipe to us at fanpost@mackenzieblue.com for a chance to have it featured on our website!

Enjoy!

Chloe

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