Doubletree Copycats aka Christie Cookies

Ingredients

• 4.5 oz all purpose flour 
• 0.5 cup bits of brittle 
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup chocolate chips dark
• 1 large eggs 
• 1.1 cups food processor (measure, then grind)
• 0.3 cup granulated sugar 
• 0.8 cup brown sugar light packed
• 0.5  scant teaspoon salt (Morton Kosher)
• 4 oz butter unsalted cold (1 stick)
• 1 teaspoon vanilla 
• 0.8 cups walnuts toasted chopped

Equipment

• bowl
• baking sheet
• oven
• blender
• wax paper

Directions

1. Mix flour, baking powder, baking soda and salt, set aside.Cream butter and sugars in large mixer bowl.
2. Add egg and vanilla and stir until mixed.
3. Add flour mixture and oatmeal gradually, stirring until incorporated. Stir in
4. Heath Bits, Chocolate Chips, and nuts. Scoop dough up with a quarter cup measure and shape into big balls. Press them slightly to make discs. Set the discs on a plate and chill for a few hours or until firm. Note: You can bake these without chilling, but I liked the texture better after chilling.
5. Place on parchment lined cookie sheets about 3 inches apart.
6. Bake at 375 degrees for 8-13 minutes. Cookies should still be slightly underdone (I didn’t want mine underdone and cooked them l2-13). Move to wax paper lined counter to cool, do not use wire racks. (I did both – wire racks made the cookies crispier, cooling on rack helps internal cooking for underdone cookies and probably makes them chewier).