DoubleTree Hotel signature chocolate chip cookie 逸林酒店招牌巧克力曲奇

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
将软化的黄油、糖、黄砂糖放在大碗中，用打蛋器中速打2分钟。

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 bowl.
加入鸡蛋、香草精华、柠檬汁，再低速打30秒，接着中速打2分钟左右，或者直至混合物颜色变浅且蓬松。

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
打蛋器低速，加入面粉、麦片、苏打粉、盐、肉桂粉搅拌约45秒，注意不要过搅拌。

Remove bowl from mixer and stir in chocolate chips and walnuts.
在碗里加入巧克力豆和核桃碎，混合均匀。

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
将面团用勺子分成小份（每份约3茶匙大小），放置于铺上烘焙纸的烤盘上，每份面团之间需要保持约5cm的间距。

Preheat oven to 300 degrees F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
将烤箱预热至300华氏度，预热好后烤制20到23分钟，或者直至曲奇边缘变为金棕色但中间部分仍然是软的。

move from oven and cool on baking sheet for about 1 hour.
拿出曲奇，冷却约1小时。