DoubleTree CookiesDoubleTree CookiesDoubleTree Cookies
The first food ever baked in space during experiments on the International Space Station. Now you can recreate the official Hilton recipe at home.
Prep Time
30m
Cook Time
23m
Servings
26 servings
Difficulty
easy
IngredientsIngredientsIngredients
Cookie Ingredients
- Butter, softened1/2 pound
- Granulated sugar3/4 cup + 1 tbsp
- Light brown sugar, packed3/4 cup
- Large eggs2 whole
- Vanilla extract1.25 tsp
- Lemon juice, freshly squeezed1/4 tsp
- All-purpose flour2.25 cups
- Rolled oats1/2 cup
- Baking soda1 tsp
- Salt1 tsp
- Cinnamon1 pinch
- Walnuts, chopped1.75 cups
- Semi-sweet chocolate chips2.67 cups
The first food ever baked in space during experiments on the International Space Station. Now you can recreate the official Hilton recipe at home.
InstructionsInstructionsInstructions
In a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium speed for approximately 2 minutes until well combined.
Add the eggs, vanilla extract, and lemon juice, mixing on low for 30 seconds, then increase to medium speed for about 2 minutes until the mixture becomes light and fluffy. Remember to scrape down the bowl as needed.
With the mixer on low speed, gradually incorporate the flour, oats, baking soda, salt, and cinnamon, blending for roughly 45 seconds. Be careful not to overmix.
Remove the bowl from the mixer and fold in the chocolate chips and walnuts by hand until evenly distributed.
Using a scoop, portion the dough (approximately 3 tablespoons each) onto parchment-lined baking sheets, spacing them about 2 inches apart.
Preheat your oven to 300°F. Bake the cookies for 20-23 minutes, or until the edges turn golden brown while the centers remain soft.
Remove from the oven and allow cookies to cool on the baking sheet for about 1 hour before serving.
For make-ahead convenience, the portioned cookie dough can be frozen. When ready to bake, there's no need to thaw - simply place the frozen dough on parchment-lined sheets and bake at 300°F until properly browned.
Prep Time
30m
Cook Time
23m
Servings
26 servings
Difficulty
easy
IngredientsIngredientsIngredients
Cookie Ingredients
- Butter, softened1/2 pound
- Granulated sugar3/4 cup + 1 tbsp
- Light brown sugar, packed3/4 cup
- Large eggs2 whole
- Vanilla extract1.25 tsp
- Lemon juice, freshly squeezed1/4 tsp
- All-purpose flour2.25 cups
- Rolled oats1/2 cup
- Baking soda1 tsp
- Salt1 tsp
- Cinnamon1 pinch
- Walnuts, chopped1.75 cups
- Semi-sweet chocolate chips2.67 cups
InstructionsInstructionsInstructions
In a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium speed for approximately 2 minutes until well combined.
Add the eggs, vanilla extract, and lemon juice, mixing on low for 30 seconds, then increase to medium speed for about 2 minutes until the mixture becomes light and fluffy. Remember to scrape down the bowl as needed.
With the mixer on low speed, gradually incorporate the flour, oats, baking soda, salt, and cinnamon, blending for roughly 45 seconds. Be careful not to overmix.
Remove the bowl from the mixer and fold in the chocolate chips and walnuts by hand until evenly distributed.
Using a scoop, portion the dough (approximately 3 tablespoons each) onto parchment-lined baking sheets, spacing them about 2 inches apart.
Preheat your oven to 300°F. Bake the cookies for 20-23 minutes, or until the edges turn golden brown while the centers remain soft.
Remove from the oven and allow cookies to cool on the baking sheet for about 1 hour before serving.
For make-ahead convenience, the portioned cookie dough can be frozen. When ready to bake, there's no need to thaw - simply place the frozen dough on parchment-lined sheets and bake at 300°F until properly browned.