Unclean eating: Yummy Chocolate Chip Cookies

June 10, 2013

Nutrition Alert! This is not a ‘clean eating’ recipe! It’s a basic chocolate chip cookie that I made for my boys this Sunday. So – eat it on one of your ‘free days’.

I bake seriously 2-3 times a week. It’s a quick 30 minutes in my world – and most often I bake vegan or paleo-friendly cookies that my boys adore. Sometimes, I like to bake something that is a little indulgent. This shows that I’m not always the super-strict, fitness mom I may seem to be! I actually love to bake toffee and chocolate chip cookies often. I found a recipe recently and I LOVE it. If you or your husband (my hubby loves my baking) loves chocolate chip cookies, then this is a recipe to try. Before you begin, make sure your butter and eggs are at room temperature before use.

Doubletree Hotel Copycat Chocolate Chip Cookies Recipe

you can find the original recipe HERE.

Yield: 28-30 cookies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


1/2 cup rolled oats
1 cup unsalted butter (two sticks), softened
3/4 cup light brown sugar, packed
3/4 cup sugar
1 1/2 to 2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
3 cups semi-sweet chocolate chips (I Ghirardelli)
1 cup chopped walnuts


Heat oven to 350 degrees F. Pulse oats in a food processor until semi-fine or fine. Set aside.

Add butter, both sugars, vanilla extract and lemon juice to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.

In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough.

Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Refrigerate the cookie dough for at least 2 to 4 hours or overnight even.

Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 14-16 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Tip: Freeze cookie dough! After scooping portions of cookie dough, place baking sheet in the freezer. When the dough is completely frozen, place dough into zippered plastic bags and label them with the date, oven temperature and baking time.


Just tweaked just a teeny bit from this recipe.

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