This DoubleTree cookie recipe is my absolute favorite chocolate cookie recipe. I have made these cookies hundreds of times, given them as gifts to friends and mailed them in care packages. These cookies are amazing. If you don’t like nuts or are allergic, just omit them.
Yield: 28-30 large cookies
1/2 cup rolled oats
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsalted butter (two sticks), softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
3 cups semi-sweet miniature chocolate chips (you can use regular-sized chocolate chips instead)
1 cup chopped walnuts (optional)
- Pulse oats in a food processor until semi-fine or fine.
- In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
- To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
- Visit DoubleTree Cookie @ thelittlekitchen.net for full directions.