It’s a tradition at DoubleTree by Hilton Hotels to gift guests with a fresh baked cookie at the end of their day. And I’m not one to turn that down! As far as I’m concerned it’s a step up from the traditional “mint on the pillow.”
But since most of us aren’t traveling right now, Doubletree has kindly decided to share the recipe for their signature cookie so people can treat themselves at home. My kitchen may have gotten a bit messier this evening, but it was SOOO worth it.
If you’d like to try the recipe for yourself here it is, courtesy of Hilton.
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
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 bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. ( I didn’t press my scoops flat like the hotel does, and they cooked just fine.)
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
If the batch of batter seems like more than your household can eat right now, there’s good news. You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet and cook same as above. Now you can have a fresh, warm cookie whenever the mood strikes you!
The majority of cookies that emerged form my oven are headed to my Dad for Father’s Day, and are definitely going to be a hit.
But since most of us aren’t traveling right now, Doubletree has kindly decided to share the recipe for their signature cookie so people can treat themselves at home. My kitchen may have gotten a bit messier this evening, but it was SOOO worth it.
