MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Doubletree Hotel Chocolate Chip Cookies
Categories: Cookies, Copycat
Yield: 20 Cookies

1/2 c Rolled oats
2 1/4 c All-purpose flour
1 1/2 ts Baking soda
1 ts Salt
1/4 ts Cinnamon
1 c Butter; softened
3/4 c Brown sugar; packed
3/4 c Granulated sugar
1 1/2 ts Vanilla
1/2 ts Lemon juice
2 Eggs
3 c Semi-sweet chocolate chips
1 1/2 c Walnuts; chopped

When you check in at one of 240 hotels run by this U.S. chain, you are
handed a bag from a warming oven that contains two soft and delicious
chocolate chip cookies. This is a tradition that began in the early
90s using a recipe from a small bakery in Atlanta. All of the
cookies--which weigh in at an impressive 2 oz each--are baked fresh
every day on the hotel premises. Raves for the cookies from customers
convinced the hotel chain to start selling the chocolaty munchables
by the half-dozen. But if you've got an insatiable chocolate chip
cookie urge that can't wait for a package to be delivered in the
mail, you'll want to try this cloned version fresh out of your home
oven. Just be sure to get the cookies out of there when they are
turning light brown. This way they'll stay soft in the middle when
cool. For even better results, you can chill the dough overnight
before you commence with the ceremonial baking.

Preheat oven to 350?F.

Grind oats in a food processor or blender until fine. Combine the
ground oats with the flour, baking soda, salt, and cinnamon in a
medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another
medium bowl with an electric mixer. Add the eggs and mix until smooth.

Stir the dry mixture into the wet mixture and blend well. Add the
chocolate chips and nuts to the dough and mix by hand until
ingredients are well incorporated.

Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place
the scoops about 2" apart. You don't need to press the dough flat.
Bake for 16 to 18 minutes or until cookies are light brown and soft
in the middle. Store in a sealed container when cool to keep soft.
For the best results, chill the dough overnight in the refrigerator
before baking the cookies.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
DoubleTree#253#040Hotel#040Chocolate#040Chip#040Cookies.txt>

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