Description
These classic DoubleTree Cookies are soft, chewy, and packed with semi-sweet chocolate chips and crunchy walnuts. Perfect for cookie lovers looking for a rich and satisfying treat, these bakery-style cookies are easy to make at home and bake to golden perfection.
Ingredients
Scale
Cookie Dough
- 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 extract
- 1/4 teaspoon lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of cinnamon
Add-ins
- 2 2/3 cups semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until light and fluffy.
- Add Wet Ingredients: Add eggs, vanilla extract, and lemon juice to the creamed mixture. Mix on low speed for 30 seconds, then increase to medium speed for about 2 minutes to incorporate air and make the batter light.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, rolled oats, baking soda, salt, and a pinch of cinnamon to evenly distribute the dry ingredients.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the creamed wet ingredients and mix just until combined, being careful not to overmix to maintain a tender texture.
- Fold in Chocolate Chips and Walnuts: Using a spatula, gently fold in the semi-sweet chocolate chips and chopped walnuts by hand to evenly distribute without overworking the dough.
- Portion Dough: Using a cookie scoop or tablespoon, portion about 3 tablespoons of dough per cookie and place on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 20 to 23 minutes, or until the edges are golden brown while the centers remain soft.
- Cool Before Serving: Remove the cookies from the oven and allow them to cool on the baking sheet for about 1 hour to set properly before serving.
Notes
- Do not overmix the dough after adding the dry ingredients to preserve the cookie’s tender texture.
- Spacing the cookies 2 inches apart prevents them from merging as they bake and spread.
- Cooling the cookies on the baking sheet helps them firm up without becoming too hard.
- For a nut-free version, omit the walnuts and substitute with additional chocolate chips or dried fruit.
- Store baked cookies in an airtight container at room temperature for up to one week.
