What's in the Mixer?

by Lori Souter

Today I am making Cookies using The Doubletree Hotel’s Chocolate Chip cookie recipe.  This is my go to cookie dough.  Sometimes I go off track of the recipe and add some different things.  Today I left out the walnuts and added Butterscotch, White Chocolate and Dark Chocolate chips.  I always have to “try” the dough once it all comes together and I can tell you this one is a winner!

 

This weekend, I have a few ladies coming out to The Hachie House for a very small retreat.  I am going to freeze the dough and once they are here, I will bake these up fresh and have them on hand for the weekend.  Some homemade Bluebell Vanilla ice cream will make an amazing ice cream sandwich for dessert one evening!

 

I have included the recipe and a photo of what it all looks like once it is mixed up.  It’s so good.

DoubleTree Signature Cookie Recipe
Makes 26 cookies

Ingredients

  • 1/2 pound butter, softened (2 sticks)
  • 3/4 cup + 1 tablespoon granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 1/4 teaspoons vanilla extract
  • 1/4 teaspoon freshly squeezed lemon juice
  • 2 1/4 cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch of cinnamon
  • 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 3/4 cups chopped walnuts

Instructions

  1. Cream sugar, butter and brown sugar into the bowl of a stand mixer on medium speed for about 2 minutes
  2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.
  3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon blending for 45 seconds. Don't over mix!
  4. Remove bowl from mixer and stir in chocolate chips and walnuts.
  5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
  6. Preheat oven to 300° F. Bake for about 20-23 minutes, or until edges are golden brown but center is soft.
  7. Remove from oven and cool on baking sheet for about 1 hour.
Baker's Note: You can freeze unbaked cookies, and there is no need to thaw! Preheat your oven to 300° F and place frozen cookies on parchment paper-lined baking sheet about two inches apart. Bake until edges are golden brown and center is still soft. 

 

Happy Cookie Baking!

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