Copycat DoubleTree Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 3/4 cup Imperial Sugar Light Brown Sugar
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 whole eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
- 1/2 cup old fashioned oats
- 2 1/4 cup all-purpose flour*
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 3 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- In an electric stand mixer cream butter, brown sugar, and sugar together until light and fluffy - about 2 minutes.
- Add in eggs, vanilla extract, and lemon juice and mix until well combined.
- In a small food processor grind oats until they are fine. Mix flour, oats, salt, baking soda, and cinnamon together.
- Gradually add flour mixture to dough, mixing until just combined. Fold in chocolate chips and walnuts.
- Using 1/4 cup measuring cup, scoop dough onto a baking sheet. Chill for 2-4 hours (or overnight) before baking.
- Preheat oven to 350°F. Place balls of dough on a lined baking sheet at least 2-inches apart. Bake for 13-15 minutes until edges are golden. Center may appear under done, but that is fine. Let cookies cool on baking sheet for 10 minutes before removing to a wire rack.
- If you prefer smaller cookies, only bake for 10-11 minutes.
- Store in an airtight container.
Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.