copycat doubletree chocolate chip cookies

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when it comes to a BIG chocolate chip cookie, it is hard to top doubletree chocolate chip cookies

dare i say, i think my version of the doubletree chocolate chip cookie is better than the original. even though i am a big fan of having someone else do the baking and then the baking clean up. 

a few weekends ago i spent three glorious days in san diego. the weather was perfect. i ate so much great food. drank wine with my lunch. read by the pool, and strolled leisurely through the san diego museum of art (something the kids never allow). if you’ve never taken a solo trip may i suggest you get on that immediately.  it was just what the doctor ordered, and while sunday came way too quickly, i got some much needed rest and relaxation.

and how can you have a bad weekend when it starts with warm from the oven doubletree chocolate chip cookies.

coming home i had some major mom guilt; my family loves san diego as much as i do. how can you not when the weather is sunny and 75 practically every day and we’re still having close to triple digits here in nor cal. to make up for my weekend away i treated my family to my copycat version of the doubltree chocolate chip cookies. of course i made them minus the nuts, because those would not go over in the kinnaird house. as much as i do like walnuts,  i don’t like them in baked goods, and  i happen to think the cookies are better nut free. if you like nuts, add 1 cup of chopped walnuts and reduce the oats to 1/2 cup.

Print Recipe ^[3]

Yield: 18-20 cookies

copycat doubletree chocolate chip cookies

Prep Time: 15 minutes plus chilling time

Cook Time: 15 minutes

Total Time: 30 minutes plus chilling time

Ingredients:

• 2 1/4 cups flour
• 3/4 cup old fashioned oats
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1 cup of butter, softened to room temperature
• 1 cup of brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs, at room temperature
• 2 tsp vanilla
• 2 1/2 cups chocolate chips

Directions:

• line 3 baking sheets with parchment paper or silpat mats
• in a large bowl combine the flour, oats, baking soda, salt, and cinnamon
• in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars util light and fluffy (3-5 minutes)
• add the eggs and vanilla, stop and scrape down the sides of the bowl and then gradually add the dry ingredients
• stir in the chocolate chips
• scoop dough using 1/4 cup per cookie, place on baking sheets  and then freeze for 15 minutes (for the refrigerator chill for at least 2 hours)
• preheat oven to 350 degrees
• bake cookies 15 minutes (if center are not set try another 2-3 minutes)
• cool on baking sheets for 15 minutes, then move to a rack to cool
• once cooled, cookies can be stored at room temperature in a zip top bag

   

do not skip chilling the dough after the cookies are scooped. i made two batches and actually prefer the cookies made with dough that was placed in the freezer for 15 minutes to the cookies made with refrigerated dough. not only do they take less time, but they held their shape much better and the centers were perfectly soft.

holiday time will be here before you know it, why not treat your house guests to the doubletree experience with copycat doubletree chocolate chip cookies upon arrival.

enjoy!