Copycat DoubleTree Chocolate Chip Cookies


FIRST OFF, to get this out of the way…I am no good with DSLR cameras. I want to invest in one so I can take better pictures of…everything, I suppose! So for now, I’ll have to stick to using Sam’s. But anyway, I can’t tell when pictures are blurry until they’re actually uploaded onto my computer in a larger size, and I am no good at getting good angles and lighting. So when it comes to foodotogaphy (is that it?), I have a lot to learn! Secondly, I don’t know how to use photoshop (yet!!), so for now, I’m using iPhoto and playing with the settings. But at least I’m trying, right?! I’m learning, I am learninggggggggg.

Now that that’s over with, COOKIES! Apparently, they’re “copycat DoubleTree chocolate chip cookies,” but I’ve never been to Double Tree and I’ve never had their cookies, so I can’t really tell you whether or not this tastes like the real thing (note: Casey Young just ate one and he said it’s close to the real deal. Trust him! I guess heehee). What I can tell you is that this is probably one of the best cookies I’ve ever had. Crisp on the outside, soft on the inside, and chocolate chips in every bite (no nuts, please!). It has an interesting texture on the outside because it uses ground up oats. I’ve never done it before, but I like it! The recipe also adds two other ingredients that you typically don’t find in chocolate chip cookie recipes–lemon juice and cinnamon. Apparently the lemon juice offsets the sweetness in the cookie. Sam tasted the cinnamon in the first bite, but I think she’s biased because she’s not a fan of cinnamon. Boo. So I guess the final verdict is, a) if you’ve been to DoubleTree Hotel, try this recipe so you can tell me whether or not it’s like the real thing, or b) if you haven’t been to DoubleTree Hotel, just try this recipe because it’s a keeper. IN CONCLUSION (my teachers always said to never end my essays with that. harhar), try this recipe. Thanks ;)

Chocolate Chip Cookies
(aka “Copycat DoubleTree Cookies”)
Makes about 25 large cookies
From Iowa Girl Eats


1/2 cup old fashioned oats
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 eggs
10 oz semi-sweet chocolate chips (I used 12 because I omitted the nuts)
1 1/2 cups chopped walnuts (optional)

Preheat the oven to 350°F.

Place the oats in a food processor, and grind until fine.


Mix in the flour, baking soda, salt, and cinnamon. I mixed it in the food processor because I was too lazy to get another bowl out.


Beat together the butter, brown sugar, granulated sugar, vanilla, and lemon juice until light and fluffy.  Add the eggs and beat until combined. Gradually add the dry ingredients to the wet ingredients and mix well between each addition.


Mix in the chocolate chips..and lots of it!


Drop the cookies onto rounded tablespoons onto baking sheets lined with parchment paper. If you want, you can refrigerate the dough for a couple hours for thicker cookies (I was in a rush so I didn’t get the chance to do so).


Bake for 10-12 minutes, or until the edges are golden brown. Cool on a cooling rack, and enjoy!


For a special treat…

One cookie down,


Plus a scoop of ice cream,


And voila!


Chocolate chip ice cream cookie sandwiches!

Or you can eat it on its own. Your choice!


Until next time,

Soli Deo Gloria, and happy reading, eating, and baking!

Oatmeal Cranberry Chocolate and White Chocolate Chip Cookies


Oatmeal Cranberry Chocolate and White Chocolate Chip cookies. What a mouthful…OF DELICIOUSNESS! Hehe.

But seriously–these cookies are da bomb. I added a little almond extract in addition to the vanilla extract…and WOW! The almond really compliments all the flavors in the cookies. These cookies have so many things going on–oatmeal, cranberries, white chocolate, and semi-sweet chocolate. It’s so chunky, but I love it because you get a little bit of something in every bite. As long as there aren’t any nuts (oh, I don’t like nuts by the way. The only whole nuts I’ll eat are peanuts; I’ll eat flavors of other nuts or nuts ground up in macarons or something, but if it’s a whole cashew or pecan or almond etc.–I’ll pass.) in the cookies, I’ll be okay (insert thumbs up emoji here).

This is a short post (partially because I have a loooongggg to-do list this week), I’ll add some more recipes soon. As usual, photography by the wonderful Samantha Ho, who, by the way, was the one who begged me to make these cookies. That is all!


Oatmeal Cranberry Chocolate and White Chocolate Chip Cookies
Makes about 2 1/2 dozen
Adapted from All Recipes


2/3 cup butter, softened
2/3 cup brown sugar, packed
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cup rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cup dried cranberries
1/3 cup semi-sweet chocolate chips
1/3 white chocolate chips

Preheat the oven to 375˚F.

In a medium bowl, combine oats, flour, salt, and baking soda. Set aside.

In a separate medium bowl, cream together the brown sugar and butter until light and fluffy. Beat in the eggs one at a time. Stir in the almond and vanilla extracts. Stir in the flour mixture, one cup at a time, mixing well after each addition. Stir in the dried cranberries, the  semi-sweet and white chocolate chips.


Drop by tablespoon dollops onto cookie sheets lined with parchment paper or silicone mats. Bake for 10 to 12 minutes, or until golden brown. Cool on wire racks.

Before & After

OH! One more thing:

 photo (2)

Follow me on Instagram! That is all.

Soli deo Gloria, and happy reading, eating, and baking!