Doubletree Chocolate Chip Cookies

(There's one cookie missing because I eated it as soon as I took it out of the oven!)

Raincheck on the ice cream! Its cooling in the fridge over night, so will be here tomorrow! yay. lol. Okay, back to the subject! Cookies! Have you ever had cookies from the Doubletree Hotel? They are totally awesomee. I've gotten a whole can to myself (containing about 7 cookies) because my friend's dad works there! So, while I was browsing Baking Bites, these caught my eye and made me wanna make em! Wow, these are so delicious! They taste like the real thing! Except mine were thinner because I pressed em with a spoon before baking (I did this because I was afraid they wouldn't melt properly). Anyways, here's the recipe!

Doubletree Chocolate Chip Cookies; makes about 3-dozen

INGREDIENTS
1/2 cup rolled oats (oatmeal)

2-1/4 cups all purpose flour

1-1/2 tsp baking soda

1 tsp salt

1/4 tsp cinnamon
1 cup (2 sticks) butter, room temperature

3/4 cup brown sugar

3/4 cup sugar

1-1/2 tsp vanilla

1/2 tsp apple cider vinegar

2 large eggs
3 cups semi-sweet chocolate chips wow.. after i added, i figured out it was too much..

1-1/2 cups chopped walnuts (optional) i included! they wouldn't be doubletree without em!

DIRECTIONS

Preheat oven to 350 degrees. Grind oats in a food processor until very fine and almost powdery. Put tthe oats with the flour, baking soda, salt and cinnamon in a medium bowl and stir to combine.
In a large bowl, cream together the butter and sugar. Beat in the vanilla and vinegar, then add the eggs in one at a time. Gradually, on low speed, add in the flour mixture. Stir in the chocolate chips and walnuts by hand.Divide dough into 2 tbsp balls and place on a parchment-lined baking sheet (dough can also be chilled for a slightly less-spread out cookie), leaving about 2 inches between each ball so the cookies can spread.Bake for 13-15 minutes, until golden at the edges. Cool for about 4 minutes on the baking sheet, then remove to a wire rack to cool completely.Store in an airtight container.

Out of a 1-5 rating

cookies: 4 1/2

PS. This the the blueberry ice cream liquid thing waiting in the fridge!

*shock* first post is of cookies and not cupcakes?

This cookie dough was made the day before yesterday, but I created this blog today and so I felt I should have a post. It was too late to make cupcakes and so I thawed the dough and put it in the oven. So, the day before yesterday, I was craving chocolate chip cookies so I made some. The day before yesterday, I read the New York Times quest for the perfect chocolate chip cookie (yes, I know, I'm reaaally late) and I found a promising recipe at allrecipes.com here it is (after the pictures!)

before... (looks yummier than the after! haha)

after! (i know, they look so dry..)

Best Big, Fat, Chewy Chocolate Chip Cookie; makes 18

INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

hmm..

I found that the recipe had too much vanilla in it. While it was baking, you could smell the vanilla. They were kind of dry too. They were chewy in the middle and crispy on the edges. But they tasted like the cookies you buy that Ralph's. (a.k.a. not good). After they had cooled, they melted in your mouth and it was definately too sweet. These weren't the best I've had, but they were good.

Out of a 1-5 rating

cookie: 3 1/2