The Seelbach Hotel in Louisville used to serve the BEST chocolate chip cookies during turndown service.
I have been searching for this recipe for over 25 years.
Since this is a Hilton, and DoubleTree is “by” Hilton, I figured any cookie called the DoubleTree was worth a try.
The ones at this hotel were the thickest chocolate chip cookies I had ever seen.
They weren’t gooey like most thick chocolate chips cookies, they were cakey.
I don’t really remember there being any oats in them, but perhaps they were able to grind their oats into a much finer powder than my handy dandy food processor can.
I have been searching for a similar recipe all these years, that’s how the $250 cookie came into my life, and probably the reason I even bought that cookbook, to begin with.
Those cookies are definitely in my regular rotation, but they are not the elusive chocolate chip cookie I am looking for.
This copycat DoubleTree recipe is not exactly the one I am searching for either, but it does make a spectacular chocolate chip cookie.
I don’t use the lemon juice you see in all the versions all over the web.
I don’t believe that would make a difference in the texture of the cookie.
If you think you might like to use it, most recipes call for 1/2 of a teaspoon.
I have never cared for nuts in my chocolate chip cookies, so I do not use them in my recipe, but if nuts are your thing, you can add up to 1 1/2 cups of your choice of chopped nuts.
I don’t recall nuts in the cookies from the Seelbach either, but it’s been a few years.
I shared these cookies with neighbors at the same time as the $250 cookie, and this cookie was declared the favorite by the neighbors, as well as Andy.
Try them both and decide for yourself.
Me? I’ll take either, never really met a chocolate chip cookie I didn’t like.
- 1/2 cup rolled oats
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp. cinnamon
- 1 cup butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 3 cups miniature chocolate chips
- In a food processor, or blender, process oats until it is a fine powder. It won’t be as smooth as flour, but somewhere between cornmeal and flour is what I use.
- Mix oats, flour, baking soda, cinnamon, and salt in a small bowl until combined. Set aside.
- In a mixing bowl, cream butter and sugars together until light and fluffy.
- Add eggs and mix until well combined. Stop the mixer and scrape the sides and bottom of the bowl at least once during this process.
- Add vanilla and mix until well blended.
- Add flour mixture and mix just until combined. Over mixing will produce tough cookies.
- Add chocolate chips and mix until incorporated. If using a stand mixer this can done with mixer, if not, hand stirring is highly recommended.
- Refrigerate dough at least 4 hours and up to overnight.
- Preheat oven to 350 degree F.
- Line cookie sheets with parchment paper.
- Form dough into large balls, I use a heaping scoop from my 1 1/2 tablespoon cookie scoop.
- Place into preheated oven and bake for 16 to 18 minutes, or until the edges just start to change color.
- Removed from oven.
- Allow to sit on cookie sheet for one minute.
- Remove parchment with cookies still on it to a surface to continue cooling.
- Once cooled, remove from parchment paper and store in an airtight container.
Prep time includes 4 hour refrigerator resting time.
Amount Per Serving:Calories: 203 Total Fat: 10.9g Cholesterol: 24mg Sodium: 159mg Carbohydrates: 26g Fiber: 0.3g Sugar: 17.9g Protein: 1.4g
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