DoubleTree Signature Cookie Recipe

Makes 26 cookies

1/2 pound butter, softened (2 sticks)
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 freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts

Cream butter, sugar and brown sugar 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 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 chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined
with parchment paper about 2 inches apart.

Preheat oven to 300F. Bake for 20 to 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.

Cook's note: You can freeze the unbaked cookies, and there's no need to thaw.
Preheat oven to 300F and place frozen cookies on parchment paper-lined baking
sheet about 2 inches apart. Bake until edges are golden brown and center is
still soft.