Signature Grand Hotel Cookie Recipe

Prep ingredients

Measure and set out all ingredients. Chop the rolled oats roughly so they incorporate into the dough without creating large oat flakes. If using nuts, toast them in a dry skillet over medium heat for 4–6 minutes until fragrant, then cool and chop.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter with the granulated sugar and light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add egg and vanilla

Add the egg and vanilla extract to the creamed mixture and beat on medium-low until fully incorporated, about 30–45 seconds. Do not overmix.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed.

Form dough

With the mixer on low, gradually add the dry ingredients to the wet mixture in two additions, mixing just until combined. Fold in the chopped oats, semisweet chocolate chips, toasted nuts (if using), and dark chocolate chunks (if using) by hand with a flexible spatula until evenly distributed. The dough should be soft, slightly sticky, and hold together.

Chill (optional but recommended)

For best texture and to prevent excessive spreading, cover the dough and chill in the refrigerator for 30–60 minutes. If you're short on time, you can bake immediately but expect thinner cookies.

Preheat oven and prepare sheet

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly grease if desired.

Portion dough

Use a 2-tablespoon cookie scoop (or a tablespoon for smaller cookies) to portion dough. Place scoops 2 to 2.5 inches apart on the prepared baking sheet to allow for spreading. For a signature Grand Hotel look, press a few extra chocolate chips or a large chocolate chunk into the top of each mound and sprinkle a tiny pinch of coarse sea salt on each.

Bake

Bake in the preheated oven for 10–13 minutes, rotating the pan halfway through. Cookies are done when edges are golden brown but centers still look slightly soft — they will continue to set on the sheet.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.