COPYKAT DOUBLE TREE HOTEL CHOCOLATE CHIP COOKIES

Since January, when we checked into a Doubletree Hotel in San Diego and were given those delectable, warm cookies that we gobbled down, I've been thinking about finding a copy cat recipe, and this is it. The website, http://www.copykat.com/, has quite a few copy cat recipes, all sent in by site visitors. Well, first off, let me tell you that I have to make this one again. I definitely goofed. I used the new Smart Balance butter blend in place of the butter, subbed some Stevia for part of the sugar, used quick oats instead of old-fashioned, and worst of all, when I was adding the flour the dough seemed too loose. So I added about 1/2 cup more flour. I would say I'm lucky these turned out at all. They rose too high for a Doubletree cookie. Doubletrees are thick and sturdy, but they don't puff into a dome. (I wonder if they use part bread flour to get the sturdiness.) IMHO, the flavor is off slightly too. These turned out good -- very edible -- with a tender almost cake-like crumb. But they're not Doubletrees. In order to critique the recipe, I have to make it exactly like it's written, so I will be making these again. For now, here is yet another chocolate chip recipe to add to your file. (I am reproducing the recipe as written without my changes.)

Copykat Doubletree Hotel Chocolate Chip Cookies

1-1/2 cups butter -- softened
1-1/2 cups granulated sugar
3/4 cups firmly packed brown sugar
4 eggs
2-1/2 tsp. vanilla
1 tsp. lemon juice
3 cups all-purpose flour
3/4 cups old-fashioned oatmeal -- uncooked
3/4 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
3 cups semi-sweet chocolate chips -- Ghiradelli
1-1/2 cups chopped walnuts

Preheat oven to 375F. Line baking sheets with parchment paper. Place butter in large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1/4 cup measure or a 2-oz. ice cream scoop, drop the batter on the parchment-lined pans, leaving 2-3 inches between each cookie. Bake for 13-15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks.