DoubleTree Cookies (Famous Recipe)

I copied this recipe off this website but I actually have a paper copy I got somewhere else years ago. I made some of my own adjustments. They are written in read below. I really like this recipe. I love the cinnamon flavor added to the mix. 

https://bellyfull.net/doubletree-cookies-recipe/https://bellyfull.net/doubletree-cookies-recipe/

These are the cookies I made. These are my own photos.

These famous DoubleTree Cookies have a chewy inside, crisp edges, and are incredibly flavorful loaded with oats, chocolate, walnuts, and a lot of butter! They are truly the best chocolate chip cookie ever.

• Prep Time 15 MINUTES MINUTES
• Cook Time 20 MINUTES MINUTES
• Cool down 1 HOUR HOUR
• Total Time 1 HOUR HOUR 35MINUTES MINUTES
• Servings: 26

Ingredients

1/2 pound(2 sticks)butter, softened (I used one stick of butter and one cup of butter flavored shortening)

3/4 cup + 1 tablespoon granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 1/4 teaspoons vanilla (I used 2 teaspoons of vanilla)

1/4 teaspoon freshly squeezed lemon juice (my paper recipe called for 1/2 tsp apple cider vinegar which I used. I think you could use either the lemon juice or the apple cider vinegar)

2 1/4 cups all-purpose flour , spooned and leveled (I ended up needing probably an extra 3/4 cup to make my dough the right consistency)

1/2 cup old fashioned rolled oats (My paper recipe calls for the oats to be processed down to flour like consistency which I did and I liked that in the cookies. Jed felt it was too fine and would have like the oatmeal to be more oatmeal like in the cookies so not ground down so fine)

1 teaspoon baking soda

1 teaspoon salt (I used sea salt, I don't know if it matters though)

pinch of ground cinnamon (My paper recipe called for 1/4 tsp which is what I used. I have another recipe on my blog that calls for 1 tsp of cinnamon for the chocolate chip cookies so I think you could add more if you wanted)

2 2/3 cups semi sweet chocolate chips (My paper recipe called for 3 cups. I used 1 cup milk chocolate chips and 1 cup semi-sweet and that was plenty of chocolate chips for me)

1 3/4 cups chopped walnuts (Optional)

Instructions

Preheat oven to 300 degrees F. Line baking sheets with parchment paper. (My recipe called for the oven temp to be 350 but I cooked them at 325 on convection for about 13-14 minutes and they turned out great)

Cream butter and both sugars in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.

With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in the chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto lined baking sheets, 2 inches apart. (I didn't make my cookies that big. I usually make them smaller than bigger.)

(If the dough seems overly soft, refrigerate it for about 20 minutes before baking.) (I didn't take time to refrigerate them, I just added more flour but it seemed to turn out fine)

Bake for 20-23 minutes, or until edges are golden brown and center is still soft. (Or bake for shorter time if you do a higher temp)

Remove from oven and cool on baking sheet for about 1 hour.

Serve with a cold glass of milk and enjoy!

Nutrition

Calories: 319kcal | Carbohydrates: 32g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 203mg | Potassium: 172mg | Fiber: 2g | Sugar: 19g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

Chicken and Beef Fajita Quesadilla

 Chicken and Beef Fajita Quesadilla

This recipe originated from the website link below. I slightly altered a few things.

https://tasty.co/recipe/chicken-fajita-quesadilla

DELICIOUS! So yummy and easy, just takes a little prep time.

This image is off the internet, it is not my own but ours looked similar to this one.

Ingredients

You can make this recipe as a single recipe with just chicken OR steak or do both chicken and steak (which basically doubles the recipe). The recipe is written as a double recipe. It was enough to feed 6 adults. When I did both chicken and steak I just double the seasonings then sprinkled half on each meat and cooked the meats separate but then combined the meats with the veggies at the end. 

• 1 lb skirt steak or carne asada steak, cut into strips

• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 tablespoon or a little less or more of chili powder
• 1 teaspoon cumin
• ¼ teaspoon or more of less of cayenne (depending on how spicy you want it)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

• 1 lb chicken breast, cut into thin strips
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 tablespoon or a little less or more of chili powder
• 1 teaspoon cumin
• ¼ teaspoon or more of less of cayenne (depending on how spicy you want it)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

• 2-3 bell peppers, green, red, or yellow peppers, julienned
• 1 1/2 white onion, julienned
• Flour tortillas
• Shredded cheddar cheese (maybe 1 cup or more or less)
• Shredded Monterey jack cheese (maybe 1 cup or more or less)

GARNISH

• fresh cilantro
• guacamole
• sour cream
• pico de gallo, or salsa

Preparation

1. In a large skillet, coat chicken or steak with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
2. Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
3. Place the tortilla in the skillet and add a layer of cheese on half of the tortilla. I used a separate skillet to cook the tortilla's. I actually just cooked or crisped one side of the tortilla and then took it off the skillet and had people then prepare their own quesadilla with the toppings they wanted and the amount of meat they wanted and folded it in half. 
4. Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
5. Cook for 6 minutes over medium heat, flipping half way.
6. Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side. We put the "garnishes" inside our quesadilla. 
7. Enjoy!