For as long as I can remember, the beloved oatmeal chocolate-chip cookies from the Double Tree Hilton Hotel have been a family favourite of ours. My daughter and I fell in love with these cookies years ago when we received them straight out of the oven during our stay at the hotel. I then introduced them to my sister years later at a food show and any sampling etiquete she had went out the window the moment she tasted these cookies and went back for 1...or 5 more. All that is to say, these cookies are unbelievably delicious so it’s no surprise that when I saw the Hilton Hotels had released our beloved cookie recipe as a quarantine treat, I headed straight to the kitchen.
The cookies turned out even better than we had hoped. The perfect, crunchy yet gooey consistency took me right back to the first time I tasted these delicacies and brought us comfort and happiness right away.
I couldn’t keep this delicious secret to myself, so I’ve decided to share this unmissable recipe for everyone looking to bring a little comforting indulgence to their day
DoubleTree Chocolate Chip Cookie Recipe
Makes 26 cookies
- ½ pound butter, softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
- 1 ¾ cups chopped walnuts
- 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.
- 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.
- Cook’s note: 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 about 2 inches apart. Bake until edges are golden brown and center is still soft.