Soft and chewy chocolate chip cookies just like the ones from the hotel!
It all started when I stayed at DoubleTree Hotel for the first time and they handed me one of the best chocolate chip cookies I’ve ever had. It was soft, chewy, and warm.
Last Christmas, I stumbled upon this copycat recipe. I baked the first batch and they didn’t turn out very pretty. They spread too much, so it was definitely not the thick chewy cookies I was looking for. I almost gave up there. So for the second batch, I chilled the dough overnight and then scooped them out onto parchment paper before baking and it made all the difference. They baked up beautifully, as you can see!
These cookies have an irresistible chewy texture thanks to the ground oats on the ingredient list. Also, a large amount of chocolate chips goes into the dough – THREE CUPS to be exact — and I wouldn’t change a thing. They’re just amazing!
- ½ cup old fashioned oats
- 2¼ cups all-purpose flour
- 1½ tsp baking soda
- 1 tsp salt
- ¼ tsp ground cinnamon
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¾ cup sugar
- 1½ tsps vanilla extract
- ½ tsp lemon juice
- 2 large eggs
- 3 cups semi-sweet chocolate chips
- Place oats in a food processor or blender, and process until semi-fine. Combine with flour, baking soda, salt, and cinnamon in a mixing bowl, then set aside.
- Beat together butter, sugars, vanilla extract, and lemon juice until light and fluffy, about 3 minutes. Add eggs one at a time and beat until combined.
- Add dry ingredients to wet ingredients and mix well (do not overmix). Stir in chocolate chips and mix until just combined.
- Refrigerate cookie dough for 4 to 6 hours or overnight.
- To bake, preheat oven to 350F. Drop cookie dough (about 2 tablespoons) onto baking sheets lined with parchment paper, and bake for 12-14 minutes, or until golden brown around the edges.
- Remove from oven and let cookies cool for 5 minutes on baking sheets before transferring to a cooling rack to cool completely.