Doubletree Hotels Cookies Recipes

DOUBLETREE HOTEL'S COOKIES

Steps:

• Cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well.
• In a separate bowl, stir together dry ingredients. Add to creamed mixture and stir well to blend. Add chips and nuts; stir to combine.
• Drop by 1/4 cup or 2 ounce scoop on parchment-lined baking pans, 2 to 3 inches apart. Bake at 350 degrees F (175 degrees C) for 13 to 15 minutes or until lightly browned around the edges. Cool; remove from paper and cool completely on wire racks.

DOUBLETREE SIGNATURE COOKIE

Steps:

• 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.
• 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 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.

DOUBLETREE HOTEL'S COOKIES

Steps:

• Preheat oven to 350*F (175*C).
• In a medium bowl, combine flour, oats, baking soda, salt and cinnamon.
• Set aside.
• With an electric mixer, cream butter in large bowl.
• Add both sugars and beat on medium for 2 minutes.
• Add eggs one at a time, beating well after each addition.
• Add lemon juice and vanilla; mix well.
• Stir in flour mixture, mixing well.
• Add chocolate chips and nuts and stir to just combine.
• Drop by 1/4 cupfuls on non-stick baking pans, 2 to 3 inches apart.
• Bake for 13 to 15 minutes or until lightly browned around the edges.
• Cool; transfer to wire racks and cool completely.
• Store in tightly sealed container.