See the recipe source link below for lots more info and photos.
DOUBLETREE HOTEL COPYCAT CHOCOLATE CHIP COOKIES (Her recipe makes 3 dozen....I didn't have a #40 cookie scoop so I weighed mine at 26 grams which made 4 1/2 dozen cookies)
1/2 cup (1.75 oz) old-fashioned oats
2 1/2 cups (12.5 oz) AP flour
1 tsp baking soda
1 tsp baking powder
1/4 ground cinnamon
1 cup (2 sticks) butter, softened to room temp
3/4 cup (5.5 oz) light brown sugar
3/4 cup (5.5 oz) granulated sugar
1 tsp vanilla
1/2 tsp lemon juice
2 large eggs
12 oz mini chocolate chips
1 cup toasted, chopped pecans, optional
In a food processor or blender, pulse oats until finely blended. Add flour, baking soda, baking powder, salt, and cinnamon and pulse a few times until well blended.
In a large mixing bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes. Add eggs, vanilla, and lemon juice and mix until creamy and light in color, about 3-4 minutes.
Stir in the dry ingredients and mix until it starts to come together but there are still a lot of dry spots. Add the chocolate chips (and pecans, if using) and mix until just combined and no dry streaks remain.
Portion the dough into 1 1/2 Tbsp (or so) size mounds (she used a #40 cookie scoop) lining them up on a parchment paper-lined and baking sheet and refrigerate for at least an hour or up to two days.
Preheat oven to 350F. Place the dough a few inches apart on the baking sheets. Bake for 11-12 minutes (mine took about 14-15 minutes), until the edges are set but the cookies are still soft in the center. Remove to a wire rack to cool completely.
Recipe Source: http://www.melskitchencafe.com/doubletree-hotel-copycat-chocolate-chip-cookies/