Tuesday, November 2, 2010
I had to change the name on these and it's all Dave's fault. I used to work in an office that did a lot of business with the local Doubletree Suites. As a thank you, a few times a year they would deliver a huge tray of their yummy cookies. I would bring a few home and share them with Dave and we would be two happy little piggies enjoying delicious cookies. When my director found this recipe and shared it with me, I immediately thought they would be the same at the Doubletree's cookies. Sure enough they are a very close facsimile. And when I made this batch, Dave asked me if they were the hotel cookies. So I said yes, and that's the new name.
My director found this recipe in Midwest Living magazine from April 2010 and right away she said I had to make them. They were included as the #1 pick on an article on the best chocolate chip cookies found in the region's best bakeries, cafes and coffee houses. So the actual name of these cookies is Lindsay's Chocolate Cafe Chocolate Chip Cookies from Lindsay's Chocolate Cafe and Coffee House in O'Fallon, Missouri. I stayed pretty true to the original recipe, only changing the grated chocolate to chocolate chips and mixing two kinds of nuts. I do make my cookies a little smaller, so feel free to got larger with your scoop. Just add a few minutes baking time, but be sure to check them often so you don't overcook.
2 1/2 cups rolled oats
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
12 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1 cup chopped pecans
1/2 cup chopped walnuts (not pictured--I thought I was going to do all pecans but decided to mix it up)
In a medium bowl, mix oats, flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter with electric mixer for about 30 seconds. Add sugar and cream mixture, beating until combined and scraping sides of bowl as necessary. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can using the mixer, then stir in remain flour with a wooden spoon until incorporated. (Hint: If you use a stand mixer and switch from your beater attachment to your paddle attachment before you add the flour, you will be able to mix in all the flour without breaking out your wooden spoon.) Stir in chocolate chips and nuts.
On a parchment or Silpat lined baking sheet, drop by spoonfuls (I use a small cookie scoop) about 2 inches apart. Bake in a 375 degree F oven for 10 minutes or until edges are lightly browned. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. Cool on cookie sheet for a few minutes, then move to complete cooling on rack.
Makes 7 1/2 dozen.
The Cookie Princess