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The DoubleTree cookie - chocolate chip pecan oatmeal cookie Recipe

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This recipe for The DoubleTree cookie - chocolate chip pecan oatmeal cookie is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
1 ¾ cups chopped walnuts or pecans (feel free to omit if allergic)
2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
Directions:
Directions:
Preheat oven to 300°F.

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts/pecans.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Note: You can freeze the unbaked cookies and bake them straight from the freezer. Simply preheat your oven to 300°F and place the frozen cookies on a parchment paper-lined baking sheet, about 2 inches apart. Bake for 23 minutes, and then check. The cookies are done when the edges are golden brown, and the center is still soft.
Number Of Servings:
Number Of Servings:
Makes 26 cookies

 

 

 

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