Double Tree Cookies

 I’ve had the cookies at the DoubleTree Hotel, and they are always so good.  I never could quite figure out what was different from an ordinary chocolate chip cookie  

I didn’t have walnuts, so I substituted praline pecan pieces I had on hand in these, and I don’t have parchment paper to use on my cookie sheets.  They cooked fine.  

Ingredients

• 1/2 pound (2 sticks) butter , softened
• 3/4 cup + 1 tablespoon granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 1/4 teaspoons vanilla
• 1/4 teaspoon freshly squeezed lemon juice
• 2 1/4 cups all-purpose flour , spooned and leveled
• 1/2 cup old fashioned rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• pinch of ground cinnamon
• 2 2/3 cups semi sweet chocolate chips
• 1 3/4 cups chopped walnuts

Instructions

• Preheat oven to 300 degrees F. Line baking sheets with parchment paper.
• Cream butter and both sugars 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 the 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 the chocolate chips and walnuts.
• Portion dough with a scoop (about 3 tablespoons) onto lined baking sheets, 2 inches apart.
• (If the dough seems overly soft, refrigerate it for about 20 minutes before baking.)
• Bake for 20-23 minutes, or until edges are golden brown and center is still soft.
• Remove from oven and cool on baking sheet for about 1 hour.