Monday night, I stayed at the Doubletree hotel down the street from work for weather related reasons. (The timing of the snow and uncertainty of the amount that would fall before I needed to leave for work). Anyways, as you know, they give all guests a cookie. When I got home after work on Tuesday, Rob asked “did you bring me a cookie?” I did not, but promised I would make the doubletree cookies. Hilton posted the recipe so I used that, except I left out the cinnamon. Rob wasn’t thrilled about that on a chocolate chip cookie. Next time I think I may try to chill the dough before baking. These spread a ton. (Flat cookies are not my bag)

I did tweak the original recipe, using 1/2 crisco and 1/2 cup butter, as opposed to all butter. Remember to spoon your flour from your flour bag into your measuring cup so you get the correct amount. These cook at a lower temperature – 300 degrees than the usual for chocolate chip cookies. The directions said bake 20 to 23 minutes. One batch I baked for 20, the 2nd batch 22. I prefer 20 minutes because they are softer.

• Ingredients
• 1/2 cup crisco
• 1/2 cup butter, grated with a cheese grater
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 tsp lemon juice
• 2 1/4 cups flour
• 1/2 cup rolled oats (pulsed into a fine powder with a blender or food processor)
• 1 tsp baking soda
• 1 tsp salt
• 2 2/3 cup chocolate chips

Directions – in a bowl, cream butter, crisco, brown sugar and sugar. Add eggs, lemon juice, and vanilla. Blend in flour, oats, baking soda, and salt. Mix in chips. Scoop out 3 tbs dough and form tall mounds. I recommend chilling the dough for at least a few hours. Preheat oven to 300 degrees for 20 minutes before baking, so oven cycles to right temp. Bake 20 minutes. The Hilton directions say to cool cookies for one hour on cookie sheet. I did not do that 😉 store in covered container.

Thanks so much for stopping by today. I wish you a day filled with peace, love and joy.