Doubletree Chocolate Chip Cookies (w/ Toasted Coconut)

Last year we took a trip to Disneyland and I booked our hotel through Priceline's "name your price" feature where you bid. We wound up getting a room at the Doubletree Hotel, and it was really nice. And the best part about it? The shuttle to Disneyland was great, the heated pool and spa were fun, the room was fine, but the free chocolate chip cookies were amazing!! 

 Fast forward a few months and I was browsing through a cookbook my mom gave me called "Even More Top Secret Recipes" and I came across the clone recipe for Doubletree Hotel's Famous Chocolate Chip Cookies. I was so excited that I made them that very afternoon for an after school snack. (you know, for the kids.)  All I can say is WOW!! I know I'm making a pretty bold statement here, but I think I just found my new favorite homemade chocolate chip cookies. These are the bomb.

**I want to note here that the toasted coconut is not part of the recipe, nor was coconut in the hotel cookies we ate. I just thought it would be a good addition and it seriously ROCKED my chocolate chip cookie world. But if coconut isn't your thing, just leave it out. 2nd note: These are sooooo good that I doubled the recipe. Just refrigerate or freeze your extra dough, the flavor gets even better the next day.

Doubletree Chocolate Chip Cookies w/ Toasted Coconut

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Ingredients:

1 cup Rolled Oats, put in your blender and grind to a flour

4 1/2 cups all-purpose Flour

3 teaspoons Baking Soda

2 teaspoons Salt

1/2 teaspoon Cinnamon

2 cups (4 sticks) Butter, softened

1 1/2 cups Brown Sugar

1 1/2 cups Sugar

3 teaspoons Vanilla (I highly recommend Watkins~even their imitation is awesome)

1 teaspoon Lemon Juice

4 Eggs

6 cups Semi Sweet Chocolate Chips

2 cups chopped Walnuts or Pecans

1 1/4 cups Toasted Coconut (just place coconut in a frying pan over low or low-medium heat. Be careful, it can burn easily. Stir and remove from heat when it is turning a nice brown color. Notice I said turning, you don't want all of it to be brown, just some of it turning brown. Some of your coconut will still be white.)

Preheat oven to 350. Grind oats in your blender or a food processor til fine (like flour.)

In a large mixing bowl, cream together the butter, sugars, vanilla, and lemon juice. Add in the eggs and mix until smooth. And here, in case you haven't read my tip before, is my one bowl tip for cookie making. Add in the flour on top of the butter mixture but DON'T stir in. Then add the ground oats and lightly stir this together with a fork, while it still sits on top of your butter mixture. Then add the the baking soda, salt and cinnamon and stir with a fork without mixing the dry ingredients with the wet. Once it is all blended, then stir it in!! One bowl, my kind of cooking. Next add your chocolate chips, nuts, and yummmmmmy... the toasted coconut. Taste the batter, it's heavenly. Place scoops (about 2 tablespoons each) on an ungreased cookie sheet and bake for 13-15 minutes, until light brown but soft in the middle. Just kind of go by how your oven cooks, if it tends to cook fast, check around 13 minutes, and so on. Mine took about 15 minutes I think. Then cool a bit and dig in!! 

Recipe Source: Adapted from "Even More Top Secret Recipes" by Todd Wilbur