Archive | August, 2009

Doubletree Cookies

26 Aug

As the only woman and officially designated “bringer-of-treats”at work, I was challenged this week by a coworker to try to duplicate the infamous Doubletree Hotel cookies. I don’t know that I’ve ever stayed at a Doubletree Hotel, but apparently the cookies are amazing. So I found a recipe online and did my best. For any of you who know me well, you know that I love to bake. You also probably know that I am very absent minded. Very often the combination of the two don’t produce very good results. Luckily, this time I wasn’t in my usual forgetful mood so I put in the correct amount of flour and I didn’t leave out the eggs or anything equally disastrous. They turned out to be the best chocolate chip cookies I have ever made and possibly the best chocolate chip cookies I’ve ever had. I only wish I had taken picture so you could see for yourself. Although I can’t compare them to the Doubletree originals, Tim at work said they were spot on.

Anyway, here’s the recipe if you want to try it out for yourself. A few tips, definitely let the dough refrigerate overnight and keep the bowl with the extra dough in the freezer while your cookies are baking. Once the butter starts to warm up the cookies spread and get really flat. Also, my oven is about 25 degrees hotter than the dial says so my cooking time was a little different. My guess is that I cooked them at somewhere between 325-350 for 14 minutes. Watch them close.

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
  • 2 cups semi-sweet chocolate chips
  • 1-1/2 cups chopped walnuts

Directions:
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. 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.

For the best results, chill the dough overnight in the refrigerator before baking the cookies. 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.

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