Double Tree Chocolate Chip Cookies

Once, when I was in high school, we stayed at a Double Tree for an event, and I was introduced to the Double Tree Chocolate Chip cookie for the first time. I think over the course of the two days that we were there, my friend and I ate more cookies than we did regular food. So healthy, but hey, we were sophomores so it was fine. I still crave them on a regular basis.

And when those cravings appear, and we don't have the time to go on vacation (since it is usually the middle of the week), out comes this recipe. There are several quirky ingredients, but they are all worth it! It is similar to a regular chocolate chip cookie recipe, but these cookies have a little something more. My brother-in-law stayed with us for a couple days last weekend, so these scrumptious cookies made an appearance. My husband is always wanting me to make things in "man-sized" portions. He wants man-cakes, not just pancakes, and just one cookie should fit on a plate, not several. That makes these cookies absolutely perfect. Hopefully, they remind you of the warm cookies from the Double Tree, and as you eat them, imagine that you are not at home, but on vacation somewhere. That's what I did!

Makes 16 to 20 cookies
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts

Preheat oven to 350°. 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 with a wooded spoon and blend well. Add the chocolate chips and the nuts to the dough and mix until the ingredients are well incorporated.

Spoon rounded 1/4-cup portions of dough onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You do not need to press the dough flat.

Bake for 16 to 18 minutes or until the cookies are light brown and soft in the middle. Let cool for a few minutes, then transfer to a cooling rack. Store in a sealed container when cool to keep the cookies soft.

Source: Originally from Todd Wilbur's The Best of Top Secret Recipes (2003)