Did you know this cookie was one of the five most searched recipes in the U.S. in 2020? And according to DoubleTree, 30 million of these babies are typically consumed each year collectively in the hotels. What's more, this was even the first cookie baked in space!
We can totally understand why. Chewy with oats and chopped walnuts, toasty and nuanced with brown sugar and a hint of cinnamon, and gently leavened with baking soda and a touch of lemon juice to activate it, it's with good reason that folks are clamoring for the recipe. The hype is well earned.
A few things about this cookie recipe makes it a bit non-traditional, and thus, utterly delicious: The dough doesn't require chilling because we want them to spread out, resulting in the perfect combination of crispy and chewy cookie texture. For portioning, we'll use quite a bit of dough for each cookie (a hefty three tablespoons!), so the bake time on these are also longer than you might expect. Last—and this is the only bad news we'll deliver here—you'll want to wait till these cookies cool fully before digging in, about an hour. Your patience will be duly rewarded.
A cook’s note from DoubleTree: 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. —Food52
1 hour 15 minutes
unsalted butter, softened (2 sticks)
plus 1 tablespoon granulated sugar
packed light brown sugar
large eggs, at room temperature
1 1/4 teaspoons
pure vanilla extract
freshly squeezed lemon juice
2 1/4 cups
2 2/3 cups
semi-sweet chocolate chips, mini chips, or chocolate chunks (DoubleTree recommends Nestle Tollhouse brand here)
Preheat oven to 300°F with a rack positioned in the center of the oven.
In the bowl of a stand mixer on medium speed, cream butter, sugar, and brown sugar for about 2 minutes until noticeably paler in color.
Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, until light and fluffy in texture, scraping down the sides of the bowl as needed.
With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Be careful not to overmix, or the cookie dough will be tough.
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 (you might need to do this in batches, or on multiple sheets).
Bake for 20 to 23 minutes, or until the cookies' edges are golden brown and centers are still soft.
Remove from oven and cool on baking sheet for about 1 hour before enjoying.