Fudgingahead’s Doubletree Hotel Chocolate Chip Cookies

 

I have yet to stay at a hotel that gives away cookies regularly with a stay. One hotel did treats for us, but that might have just been because we stayed there for two special occasions (our honeymoon and an anniversary trip). Sooo, I don’t expect chocolate for a stay, but that does sound nice! These cookies have snuck into our rotation of cookies because they are chock full of chocolate. Somehow the oats don’t make the cookie too chewy or oat-flavored. They add just enough chew to keep things *this* side of soft. Sometimes I want my regular chocolate chip cookies, but when I am in the mood for storebought-looking, large, chocolate-filled cookies, these are perrrrrfect.

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Another great feature of the recipe is that it makes a bunch!

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Feel free to share. Or not. It’s up to you.

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That cookie is for my Grandma who would have been 103 today.

Directions for Fudgingahead’s Doubletree Hotel Chocolate Chip Cookies

Adapted from Foodgeeks

  • 1 cup (2 sticks) butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 eggs
  • 1/2 cup rolled oats
  • 2.25 cups flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 2.5 cups chocolate chips (mini are preferred, but I do a mix of both)
  • 1/2 to 3/4 cup toffee chips (optional)

Begin by creaming together the butter, both sugars, vanilla, and lemon juice on medium speed for about 4-5 minutes until light and fluffy.

This is not fluffy enough yet--about halfway.

This is not fluffy enough yet–about halfway.

Meanwhile, use a food processor to grind the rolled oats to a fine texture. Whisk in a medium bowl with the flour, baking soda, salt, and cinnamon.

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Beat the eggs one at a time into the butter/sugar mixture on medium speed for about 1 minute each until fluffy again.

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Add the flour and oat mixture to the butter/sugar bowl and stir on low speed until almost incorporated. Then, stir in the chocolate chips and toffee chips until well-combined.

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Scoop 1/4 cup mounds (for large cookies, or do smaller ones if you prefer) onto a lined baking sheet, then cover and chill overnight.

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Bake at 375 degrees for about 15 minutes until still soft in the center, but browned on the edges and a bit into the middle. Allow to cool completely before serving.

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Directions for Fudgingahead’s Doubletree Hotel Chocolate Chip Cookies (without pictures)

Adapted from Foodgeeks

  • 1 cup (2 sticks) butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 eggs
  • 1/2 cup rolled oats
  • 2.25 cups flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 2.5 cups chocolate chips (mini are preferred, but I do a mix of both)
  • 1/2 to 3/4 cup toffee chips (optional)

Begin by creaming together the butter, both sugars, vanilla, and lemon juice on medium speed for about 4-5 minutes until light and fluffy. Meanwhile, use a food processor to grind the rolled oats to a fine texture. Whisk in a medium bowl with the flour, baking soda, salt, and cinnamon.

Beat the eggs one at a time into the butter/sugar mixture on medium speed for about 1 minute each until fluffy again.

Add the flour and oat mixture to the butter/sugar bowl and stir on low speed until almost incorporated. Then, stir in the chocolate chips and toffee chips until well-combined.

Scoop 1/4 cup mounds (for large cookies, or do smaller ones if you prefer) onto a lined baking sheet, then cover and chill overnight.

Bake at 375 degrees for about 15 minutes until still soft in the center, but browned on the edges and a bit into the middle. Allow to cool completely before serving.

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