Hilton Doubletree cookies

Name: Hilton Doubletree cookies
Yield: 26 cookies
Cuisine: British
Ingredients: 1/2 pound butter; 3/4 cup + 1 tbsp 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 (excl. if salted butter); Pinch cinnamon; 2 2/3 cups semi sweet chocolate chips; 1 3/4 cups chopped walnuts

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Check in cookies of Hilton! Also available on https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm

anujsakhuja @anujsakhuja

Check in cookies of Hilton! Also available on https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm

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Ingredients

26 cookies

1/2 poundbutter
3/4 cup + 1 tbsp granulated sugar
3/4 cuppacked light brown sugar
2large eggs
1 1/4 teaspoonsvanilla extract
1/4 teaspoonfreshly squeezed lemon juice
2 1/4 cupsflour
1/2 cuprolled oats
1 teaspoonbaking soda
1 teaspoonsalt (excl. if salted butter)
Pinchcinnamon
2 2/3 cupssemi sweet chocolate chips
1 3/4 cupschopped walnuts

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Steps

1

Cream butter, sugar and brown sugar in a bowl with an electric mixer on medium speed for about 2 minutes.
2

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.
3

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
4

Remove bowl from mixer and stir in chocolate chips and walnuts.
5

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
6

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
7

Remove from oven and cool on baking sheet for about 1 hour.
8

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F 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.