DoubleTree Cookies
User Reviews
4.7
DoubleTree Cookies
Description
The recipe begins by creaming butter and sugars until light, followed by blending in eggs, vanilla extract, and fresh lemon juice which adds subtle brightness. Dry ingredients including flour, oats, baking soda, salt, and cinnamon are added gently to preserve tenderness. The dough is removed from the mixer to fold in semi-sweet chocolate chips and chopped walnuts, ensuring even distribution. Portioning the dough onto parchment-lined sheets and baking at 300°F prevents over-crisp edges and maintains a soft center.
These cookies combine the chewiness of oats with a balance of sweetness from sugars and chocolate, contrasted by the crunch of walnuts. The lemon juice and cinnamon add depth to the flavor profile. The lower baking temperature slows the cooking to keep cookies tender while fully cooked.
Freezing dough chunks allows convenient baking later; bake from frozen for 20-23 minutes until edges are lightly browned. This recipe yields about 26 cookies, which can be enjoyed warm or stored.
The dough freezes well; bake frozen dough directly for 20-23 minutes without thawing to preserve cookie texture.Bake cookies at 300°F to avoid overly crisp edges and retain a tender center.Calorie estimates are based on 26 cookies with 1 cookie as a serving; nutritional data varies with brands.
Ingredients
- 8 ounces butter room temperature (2 sticks, unsalted
- ¾ cup granulated sugar 163 grams, + 1 tablespoon
- ¾ cup light brown sugar 150 grams, packed
- 2 large egg
- 1 ¼ teaspoons vanilla extract 6 grams
- ¼ teaspoon lemon juice freshly squeezed
- 2 ¼ cups all-purpose flour 292 grams
- 1/2 cup rolled oats 53 grams, old fashioned
- 1 teaspoon baking soda 7 grams
- 1 teaspoon salt 7 grams
- Pinch cinnamon
- 2 2/3 cups chocolate chips 490 grams, semi-sweet
- 1 3/4 cups walnuts 205 grams, chopped
Instructions
- Cream butter and sugars in the bowl of a stand mixer on medium speed for 2 minutes. 8 ounces unsalted butter, ¾ cup + 1 tablespoon granulated sugar , ¾ cup packed light brown sugar
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for 2 minutes, or until light and fluffy. Scrape the sides of the bowl as needed. 2 large eggs, 1 ¼ teaspoons vanilla extract , ¼ teaspoon freshly squeezed lemon juice
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 2 ¼ cups all-purpose flour , 1/2 cup old fashioned rolled oats , 1 teaspoon baking soda, 1 teaspoon salt , Pinch cinnamon
- Remove bowl from mixer and stir in chocolate chips and nuts. 2 2/3 cups semi-sweet chocolate chips , 1 3/4 cups chopped 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 15 minutes*, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 5 minutes, then move to a cooling rack to cool completely.
Notes
- Cookie dough can be frozen and baked directly from frozen for 20-23 minutes without thawing.
- Bake at 300°F to keep cookies soft with lightly browned edges, avoiding a crisp texture.
- The original recipe recommended 20-23 minutes, but shorter baking may be needed based on oven and desired texture.
- Calorie counts are estimates based on yielding 26 cookies with varying ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 142mg | 6% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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