Copycat DoubleTree Chocolate Chip Cookies

 1 stick butter, softened

1 stick unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 1/2 teaspoons vanilla extract

2 extra-large eggs, room temperature

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1/3 cup quick-cooking oats

2 cups semisweet chocolate chips

3/4 cup chopped walnuts


Preheat the oven to 350ºF.


Place butters, sugars, and vanilla extract in the work bowl of a stand mixer. Cream together until the ingredients are light and fluffy, about 5 minutes. Add eggs, one at a time, beating until the mixture is smooth.


In a separate bowl, combine the flour, baking soda, salt and cinnamon. Gradually incorporation the dry mixture into the butter-sugar mixture. Fold in the oats, then the chocolate chips and walnuts.


Scoop out large balls of dough with a cookie scoop or ¼ cup measure, placing 2 inches apart on a parchment-lined baking sheet. Bake for 15-17 minutes, or until the edges are lightly golden but the center of the cookie is still a bit soft.