Chicken Enchiladas

DoubleTree Chocolate Chip Cookie Recipe

Makes 26 cookies

Ingredients

• ½ pound butter, softened (2 sticks)
• ¾ cup plus 1 tbsp. granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 ¼ tsp. vanilla extract
• ¼ tsp. freshly squeezed lemon juice
• 2 ¼ cups flour
• 1/2 cup rolled oats
• 1 tsp. baking soda
• 1 tsp. salt
• Pinch of cinnamon
• 2 2/3 cups Nestle Toll House semi-sweet chocolate chips
• 1 ¾ cups walnuts, chopped

Directions

1. Cream butter, sugar, and brown sugar in a stand mixer bowl on medium speed for about two minutes.
2. Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down bowl.
3. With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
4. Remove bowl from mixer and stir in chocolate chips and walnuts.
5. Portion dough with a scoop (about three tablespoons) onto a baking sheet lined with parchment paper, about two inches apart.
6. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
7. Remove from oven and cool on baking sheet for about one hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet, about two inches apart. Bake until edges are golden brown and center is still soft.