To say the last two weeks have been busy would be a bit of an understatement. Early last week the office where I work at Organic Valley suffered from a major fire. Luckily, no one was injured in the fire and the firefighters were able to save a portion of the building including the area where my desk was located. After the fire it took a few days to get in the building to pick up some of my items including my work laptop. In a bit of unfortunate timing, my personal laptop also died (from non-fire related causes) the night of the fire and isn’t repairable so I was both computerless and too busy to cook!
After helping at the office for a while on Sunday, I came home and decided I needed to spend some time in the kitchen. I’ve taken a few stabs at recreating the cookies from the Double Tree Inn hotels, and I think this recipe comes pretty close! These cookies have a thick, chewy texture thanks to the ground oats and the hint of cinnamon makes them warm and comforting.
- 2¼ cup oats, ground
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- ¼ tsp. cinnamon
- 1 cup unsalted butter, room temperature
- ½ cup sugar
- 1½ cup brown sugar
- 2 eggs
- 2 tsp. vanilla
- ½ tsp. lemon juice
- 2 cups chocolate chips
- 1½ cup chopped walnuts, toasted
- Whisk the ground oats, flour, baking powder, baking soda and salt then set aside.
- Use a mixer to cream the butter and sugars until fluffy. Add the eggs, vanilla and lemon juice and mix until combined. Slowly add the dry ingredients and mix until just combined. Stir in the chocolate chips and toasted walnuts.
- Refrigerate for several hours, or overnight, then preheat the oven to 375 degrees. Scoop 2-3 tablespoons of cookie dough and roll into a ball. Place on a cookie sheet and bake for 10-12 minutes until the cookies are light brown on the edges. Cool for several minutes on the cookie sheet before transferring to a wire cooling rack.
Adapted from Cookie Madness