TZUTC: -0500   
   MSGID: 54339.fido_cooking@1:124/5016 2c549b80   
   PID: Synchronet 3.20e-Linux master/546725fc5 Mar 15 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Doubletree Hotel Chocolate Chip Cookies   
    Categories: Cookies, Copycat   
         Yield: 20 Cookies   
      
       1/2 c  Rolled oats   
     2 1/4 c  All-purpose flour   
     1 1/2 ts Baking soda   
         1 ts Salt   
       1/4 ts Cinnamon   
         1 c  Butter; softened   
       3/4 c  Brown sugar; packed   
       3/4 c  Granulated sugar   
     1 1/2 ts Vanilla   
       1/2 ts Lemon juice   
         2    Eggs   
         3 c  Semi-sweet chocolate chips   
     1 1/2 c  Walnuts; chopped   
      
     When you check in at one of 240 hotels run by this U.S. chain, you are   
     handed a bag from a warming oven that contains two soft and delicious   
     chocolate chip cookies. This is a tradition that began in the early   
     90s using a recipe from a small bakery in Atlanta. All of the   
     cookies--which weigh in at an impressive 2 oz each--are baked fresh   
     every day on the hotel premises. Raves for the cookies from customers   
     convinced the hotel chain to start selling the chocolaty munchables   
     by the half-dozen. But if you've got an insatiable chocolate chip   
     cookie urge that can't wait for a package to be delivered in the   
     mail, you'll want to try this cloned version fresh out of your home   
     oven. Just be sure to get the cookies out of there when they are   
     turning light brown. This way they'll stay soft in the middle when   
     cool. For even better results, you can chill the dough overnight   
     before you commence with the ceremonial baking.   
      
     Preheat oven to 350?F.   
      
     Grind oats in a food processor or blender until fine. Combine the   
     ground oats with the flour, baking soda, salt, and cinnamon in a   
     medium bowl.   
      
     Cream together the butter, sugars, vanilla, and lemon juice in another   
     medium bowl with an electric mixer. Add the eggs and mix until smooth.   
      
     Stir the dry mixture into the wet mixture and blend well. Add the   
     chocolate chips and nuts to the dough and mix by hand until   
     ingredients are well incorporated.   
      
     Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place   
     the scoops about 2" apart. You don't need to press the dough flat.   
     Bake for 16 to 18 minutes or until cookies are light brown and soft   
     in the middle. Store in a sealed container when cool to keep soft.   
     For the best results, chill the dough overnight in the refrigerator   
     before baking the cookies.   
      
     Recipe FROM:    
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426