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 two ounces
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.
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 semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1. Preheat oven to 350 degrees.
2. 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.
3. Cream together the butter, sugars, vanilla, and lemon juice in
another medium bowl with an electric mixer. Add the eggs and mix
until smooth.
4. 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.
5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet.
Place the scoops about 2 inches 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.
Makes 20 cookies.
Randy Bivens says
Daniel, I worked at the Doubletree Lincoln center in about 1987 or 1988 and the Doubletree cookies were about an 1 1/2 to 2 inches thick and came two to a box, no bags. I am trying to find a picture of one of the original cookies. If you have or find one will you send to me at randy.bivens@hilton.com.
Thanks.
NJM says
Guess inflation gets to everyone,,just stayed this wekend at Hotel Roanoke and got my bag at check-in,,with ONE cookie inside..not two as stated above,,and didnt know you can purchase,,i sure would have gotten some more!
Sharron sutton, Joplin, MO says
I ate these cookies at the Doubletree Hotel, in Jefferson City, MO. They were warm when they gave me the bag of cookies. They were wonderful, I had to come home and find the receipe for them. I bake a batch, these cookies are so good.
Daniel Richard says
Oh, and it is one cup of rolled oats…and not the quick kind.
Daniel Richard says
Sorry, but must correct a small mistake. Those cookies were developed in 1986 at the Seattle Doubletree Plaza Hotel and the Doubletree Tucson. I worked on the development of the recipe with Jerry Goldman under the direction of John Fleming (Corp Dir of Food and Beverage) and Eric Danziger, VP Operations. We only had 4 hotels at the time. We didn’t farm out the dough until later when the chain had grown exponentially, with the takeover of La Mansion Hotel in Austin, TX, and the Lincoln Hotel chain.
Just wanted to set the record straight.
chris says
I just love chocolate chip cookies :)mmmm gonna try these tonite!