Doubletree Chocolate Chip Cookie Recipe

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Yield: 28-30 large cookies
Ingredients
1/2 cup rolled oats
2 1/4 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp ground cinnamon
1 cup unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 tsp pure vanilla extract
1/2 tsp 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)
 
Directions
1. Pulse oats in a food processor until semi-fine or fine.
2. In small mixing bowl, add oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubber spatula or wooden spoon.
3. To a medium-sized mixing bowl, add butter and 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 bowl with a spatula at least once.
4. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
5. Using a large cookie scoop (3 tbs or you can use a medium sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2-4 hours or overnight even.
6. To Bake:

Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper of a Silpat at least 1.5 to 2 inches apart. Bake for 13-14 minutes or until desired doneness (for smaller cookies, bake 12-13 minutes).
7. Allow to cool completely on cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.
 
Notes:
Prep: 20 min

Cook time: 30 min

Total Time: 50 min




Carolyn Beck

Member since Jun 2008

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