Description
These DoubleTree Chocolate Chip Cookies are a beloved classic, known for their soft, chewy texture and delightful blend of oats, semi-sweet chocolate chips, and crunchy walnuts. Perfectly balanced with a hint of cinnamon and a fresh lemon juice twist, these cookies bake to golden perfection, offering a rich and nostalgic treat that’s ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 16 tablespoons (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar + 1 tablespoon
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon fresh lemon juice
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of ground cinnamon
Add-ins
- 2 â…” cups semi-sweet chocolate chips
- 1 ¾ cups walnuts, chopped
Instructions
- Cream Butter and Sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar at medium speed until the mixture becomes light and fluffy, creating a smooth base for the cookie dough.
- Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract and fresh lemon juice, ensuring they are fully incorporated to enhance the dough’s flavor and texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and a pinch of ground cinnamon to evenly distribute the leavening and spices.
- Add Dry to Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined, being careful not to overmix to maintain cookie tenderness.
- Fold in Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped walnuts using a spatula, ensuring even distribution throughout the dough.
- Scoop and Bake: Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper. Use a large cookie scoop (about 3 tablespoons) to portion dough onto the sheets, spacing them adequately. Bake for 20 minutes, or until the cookies are golden brown and the edges are set but centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set further, then transfer them to a wire rack to cool completely for the best texture.
Notes
- Use room temperature butter for easier creaming with sugars.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Chilling the dough for 30 minutes before baking can help prevent cookie spreading but is optional.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- The lower baking temperature helps achieve a soft, chewy interior rather than a crisp cookie.
