I participated in the Great Food Blogger Cookie Swap! I was somewhat hesitant to do so this year since I’ve been traveling so much, but I’m so glad I did. It gave me a chance to share some of my favorite cookies with people, and I got to taste cookies from some amazing bloggers. It also gives me a chance to share a story that I was too embarrassed to share earlier, but now that I’m posting this recipe, I can’t hide my crazy anymore.
A few months before my wedding, I went to check out some hotels near my parents’ house in Indiana that our guests would be staying in. After a trip to the Hilton Garden Inn, the manager offered us some of their cookies, warm and fresh our of the oven. I’m not often impressed by hotel cookies, but these were good. Really good. Essentially, they’re oatmeal cookies with cranberries, blueberries, and white chocolate chips. And apparently crack, because they’re totally addictive (don’t worry people who received my cookies, I left that ingredient out).
When I got back home to Dallas, instead of focusing on my upcoming wedding, I became obsessed with recreating these cookies. I even went to a few local Hilton Garden Inn’s so I could get some cookies to aid in the recreation process. They all refused to sell me any and looked at me like I was crazy.
I did, however, manage to get my hands on a list of ingredients, and I found out that the original recipe uses no butter or eggs. However, I like the flavor of butter in my cookies, so I used a half butter half shortening combo, but feel free to use all shortening to make them more authentic. I didn’t like any of the eggless varieties of these cookies that I tested, so I added an egg to mine. I also made these cookies mini, because when it comes to snacks, I’m a fan of quantity. If you decide to make larger cookies, you’ll need to adjust the baking time.
To keep these cookies from spreading, shape them into squares and freeze them for at least one hour before baking. If you don’t care if they look exactly like the original Hilton Garden Inn Cookies, there’s no need to shape the cookies in advance. You can just chill the dough in the fridge for an hour before baking.
Yield: about 3 dozen mini cookies
Ingredients
Instructions
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