Don’t let the title of this entry put you off, I really do think that this cookie recipe is worth trying….I will just make sure I adjust the amount of salt before publishing the recipe….!
My Dad regularly visits the USA on business and whenever he stays in Washington DC, he always stays in a Doubletree (by Hilton) hotel. Have you ever stayed at a Doubletree hotel? If you have I’m incredibly jealous. I haven’t (yet!) had the pleasure but I am told that when you check in, you are given a warm cookie to welcome you. Now, this isn’t just any cookie, this is possibly the best cookie in the world! Tins of the cookies are available in the guest shops and although they are a little on the pricey side ($10.95 for six) they are worth every penny. My Dad always has to bring back a tin for me and a tin for Mom…they dont last very long unfortunately!
My love of Doubletree cookies inspired me to try and recreate them so I searched and searched for the best possible cookie recipe as Doubletree’s recipe is a closely guarded secret. I was lucky enough to find the below recipe on-line on an aptly named website, ‘Foodgeeks’.
Chocolate Chip Cookies
1/2 cup porridge oats
2 1/4 cups plain flour
1 1/2 tsp bicarbonate of soda
pinch of salt
1/4 tsp cinnamon
1 cup butter, softened
3/4 cup granulated sugar
1 1/2 tsp vanilla essence
1/2 tsp lemon juice
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
Grind the oats in a food processor until fine. Combine the oats, flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla and lemon juice in another medium bowl with a hand-held whisk. Add the eggs and mix until smooth.
Add the dry mixture to the wet mixture gradually, stirring all the time until combined.
Add the chocolate chips and nuts to the dough then refrigerate overnight.
Spoon tablespoon sized rounded portions onto a baking tray lined with baking parchment ensuring that the cookie mixtures are placed about 2 inches apart.
Bake in an oven preheated to 180 degrees for approximately 15 minutes until cookies are light brown and soft in the middle.
Transfer to an airtight container once cooled to ensure the cookies will keep soft.
I have adjusted the original recipe a bit. The original recipe said to use a teaspoon of salt. I thought this was a little bizarre but instead of using my baking know how, I added about half a teaspoon of salt. Result, the cookies now have quite a salty aftertaste!! Not good. Oh well, I am sure I will make them again (once I fancy spending over £5 just on chocolate chips….!).
Certainly not a recipe for the health conscious but one I’m sure will live up to the ever so delicious Doubletree cookies (as long as you remember to only use a pinch of salt!!)