Learning with Olivia: Double Tree Cookie Recipie
The best part of staying at the Double Tree? The Cookies, DUH. I’ve grown up with my Grandpa taking the family to The Double Tree for brunch for Mother’s Day every year. We always stuff my mom’s bag with cookie… I mean I’m an adult now and I could stuff my own bag… but she always brings a bigger bag… soo…
Anyway, Yes, it always tastes better when someone else makes it for you. But I have a copycat recipe that is the ultimate way to new friends. I’m telling you this will win any bake-off. We came upon this recipe when my sister got married. She decided she was going to have late night milk boxes and cookies for her guests in cute custom bags. It was a cute idea until I was tasked with mixing/freezing/scooping 250 cookies- then baking/packing them the day before the big day. Maid of Honor MVP? Anyway, after that I became the expert of the knock-off double tree cookie recipe. I won the heart of my coworkers when I brought this for out “British Bake Off: Cookie Week” Competition. So I decided to make some for Valentine’s Day. I’m spreading the love and sharing the knowledge with this killer cookie recipe!
1/2 cup rolled oats
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsalted butter (two sticks), softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
3 cups semi-sweet miniature chocolate chips (I do 1.5 cups of regular and 1.5 cups of the mini)
1 cup chopped walnuts (optional)
Directions:
Pulse oats in a food processor until semi-fine or fine.
In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer.
Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
Using a large cookie scoop (I use a 1/4 cup ice cream style cookie scoop and YES it makes such a difference! So easy/uniform!)
Scoop cookie dough onto a lined baking sheet at least 1 1/2 to 2 inches apart. (I use to think parchment for baking was BS… it is not, it makes them better!).
Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
To bake:
Heat oven to 350 degrees F.
Bake for 13 to 14 minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes).
Allow to cool completely on a cooling rack if storing.
