Apparently DoubleTree Chocolate Chip Cookies are the stuff dreams are made of. I’ve never had one before but this copycat recipe I found on Pinterest looked too good not to try.
The unique aspect of these particular cookies is that it calls for oats in the recipe. But not just oats straight from a can like in oatmeal cookies.
To start this chocolate chip cookie recipe, you need to first grind up some oats until they are powdery. From that point, the rest of the cookie recipe is pretty much basic.
I love that these cookies do not require an electric mixer of any sort. You can simply use a spatula for the entire recipe.
I probably committed a DoubleTree sin though by omitting the walnuts that the original recipe called for. Even after 17+ years, I still cannot convince my husband that nuts of any sort go into chocolate chip cookies.
Even without the nuts, these chocolate chip cookies are so soft and tasty. They turn out nice and fluffy with loads of chocolatey goodness.
You can definitely tell by the texture that there is something besides just flour inside. The ground oats seems to give them some added bulk with a bit of chewiness.
- 1/2 cup old fashioned oats, ground
- 2 & 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, melted
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 eggs
- 3 cups chocolate chips
- Grind oats until powdery in a blender or food processor. Transfer to a medium bowl and whisk in the flour, baking soda, salt and cinnamon. Set aside.
- In a separate large bowl, mix together the melted butter, brown sugar and granulated sugar until smooth. Stir in the vanilla, eggs and lemon juice.
- Add in the flour mixture and stir to combine. Mix in the chocolate chips.
- Line cookie sheets with parchment paper. Using a medium cookie scoop, drop dough onto cookie sheets. Cool in refrigerator for at least 4 hours.
- Preheat oven to 350 degrees.
- Place cookies 2 inches apart on parchment lined cookie sheets. Bake 13 - 15 minutes or until edges just start to brown.
- Cool slightly before transferring to cooling racks.
Recipe from Crazy For Crust.
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