Today is National Homemade Cookies Day. It sounds like you’re breaking the law if you don’t. So we’ve dug up our favorite cookie recipe. The secret sauce? Lemon juice. I know this on good authority. Someone just baked me cookies on Monday, and that was the key!
Adding sea salt in the end after the cookies have been baked is pretty awesome, too. Enjoy your day of baking and eating these homemade cookies.
Copycat Doubletree Hotel Chocolate Chip Cookies
Adapted from @modernhoney.com
- 1 cup butter, melted in microwave
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon lemon juice
- 1/2 cup rolled oats, ground in food processor
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini chocolate chips
- Sea salt to sprinkle on warm cookies
- Place butter in microwave-safe bowl and cook in microwave until melted, approximately 45-60 seconds.
- Stir in brown sugar and sugar and keep stirring until the mixture is smooth, about 2-3 minutes.
- Stir in vanilla, lemon juice, and eggs.
- In food processor, pulse rolled oats until a fine powder. Add to mixture. Stir in flour, baking soda, and salt until all combined.
- Stir in mini chocolate chips.
- Place cookie dough in plastic wrap and wrap tightly. Place in refrigerator to chill.
- The minimum chilling time is 1-2 hours. The ideal chilling time is at least overnight or 24-48 hours.
- Heat oven to 350 degrees.
- Remove from refrigerator and shape into balls on cookie sheet. If the dough is cold and tightly formed together, use a knife to cut dough sections. It is usually easier to shape into balls once it is in smaller pieces.
- Bake for 11-14 minutes or until golden brown. Sprinkle with a touch of sea salt.