It's Secret Recipe Club reveal day, one of my favorite days of the month. I look forward to seeing who had my blog and sharing the recipe of my assigned blogger. Hard to believe I've been participating in SRC since June of 2011. Since I also participate in Club Baked, I try to make a savory recipe for SRC. This month, not so much. When your assigned blogger is Secrets from the Cookie Princess, how can you choose a savory recipe from a blog with that title. Collen began her blog during the holiday season of 2010 when she baked 163 dozen holiday cookies. Wow, that's a lot of cookies!!!
The most difficult thing was deciding which recipe to bake. As much as I love sweets, I hardly ever bake cookies. Although the recipes themselves don't take any longer to prepare, I think it's the amount of time it takes to bake each individual sheet that stops me. After reading at least a dozen of Colleen's recipes, the title for this recipe caught my eye. Hotel Cookies sounded interesting and as it turns out, I've eaten Hotel Cookies many times. The original name for this recipe is Lindsay's Chocolate Cafe Chocolate Chip Cookies but Colleen changed the name of these cookies because they reminded her husband of the cookies at the Doubletree hotels. In my last job, we did a lot of business with the Doubletree and we all loved their cookies. I agree, these are a close facsimile.
As I gathered everything to bake these cookies, I realized I didn't have semi sweet chocolate chocolate chips. I used 12 ounces of milk chocolate and 5 ounces of peanut butter/chocolate chips.
Also, we're not big fans of walnuts, so I used all pecans. These cookies are the best chocolate chip cookies I've ever made. If you like crispy cookies, these aren't for you. However, if you like a soft and chewy chocolate chip cookie, this is the recipe for you! I will be making these cookies again soon!
Recipe Courtesy of Secrets of the Cookie Princess
(Adapted from Lindsay's Chocolate Cafe Chocolate Chip Cookies)
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
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. Stir in chocolate chips and nuts.
On a parchment or Silpat lined baking sheet, drop by spoonfuls 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.
I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.