This is the doubletree cookie recipe that Doubletree by Hilton released during that time we were all home during 2020. These are the amazing warm chocolate chip cookies with a touch of oatmeal that you receive arrival at the Doubletree Hotels. Like being on vacation… but at home!
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DoubleTree cookies are the most amazing warm, soft chocolate chip cookies that are thick and chewy. The cookies are bigger than a typical chocolate chip cookie and have a touch of oatmeal and are full of walnuts. My family likes for me to substitute in pecans for the walnuts but both variations are equally delicious.
Doubletree Chocolate Chip Cookie Ingredients:
- butter, softened
- sugar
- light brown sugar
- eggs
- vanilla extract or vanilla bean paste
- lemon juice, fresh is best
- flour
- rolled oats
- baking soda
- salt
- cinnamon
- Nestle Tollhouse semi-sweet chocolate chips
- walnuts – chopped
How to make doubletree chocolate chips cookies:
- Preheat the oven to 300°F
- Cream butter, sugar and brown sugar for 2 minutes.
- Add eggs, vanilla and lemon juice to the mixer on low speed.
- Add flour, oats, baking soda, salt and cinnamon. Don’t overmix.
- Stir in chocolate chips and walnuts.
- Scoop (about 3 tablespoons) the dough onto a baking sheet, about 2 inches apart.
- Bake until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Recipe originally found at DoubleTree by Hilton.
Frequently asked questions, answers and tips:
When my husband and I check into a DoubleTree hotel after a long day of traveling it is the best welcome to be handed a warm Double Tree chocolate chip cookie. I have been known to ask for two, on occasion. One for check in and one for right before bed.
This recipe can be doubled but I don’t have a mixer big enough to hold a double batch. Also the cookie batter is very thick and hand mixing is needed to fold in the chocolate chips and the nuts. My Kitchen Aid Mixer was crying when I tried to add the chips and nuts, so folding them by hand was needed.
Make sure the butter is room temperature. Room temperature butter is best for creaming.
Use a 1/4 cup cookie scoop for large cookies.
Allow the cookies to rest and cool on the cookies sheet until they are room temperature. The heat from the tray will continue to slowly cook them without over drying them.
Fold in the chocolate chips and buts by hand. The dough is thick and a mixer may not be up to the task.
Bake the cookies at 300 for a longer time to keep them soft.
This chocolate chip cookie dough recipe can easily be frozen. I like to pre scoop the dough onto a cookie sheet and then freeze until the dough is firm. Store in an air tight container until you need to bake off your cookies.
More cookie recipes: Peanut Butter Blossom Cookies | Nut Roll Recipe | Oreo Truffle | Double Tree Cookie | Chocolate Pizzells | Hot Chocolate Bombs | Gluten-Free Christmas Cookies | Black Bottom Cupcakes
DoubleTree Cookies
Ingredients
- ½ pound butter softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
Instructions
- Preheat oven to 300°F
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- 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.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Notes
Use a 1/4 cup cookie scoop for large cookies.
Allow the cookies to rest and cool on the cookies sheet until they are room temperature. The heat from the tray will continue to slowly cook them without over drying them.
Fold in the chocolate chips and buts by hand. The dough is thick and a mixer may not be up to the task.
Bake the cookies at 300 for a longer time to keep them soft. This recipe can be doubled but I don’t have a mixer big enough to hold a double batch. Also the cookie batter is very thick and hand mixing is needed to fold in the chocolate chips and the nuts. My Kitchen Aid Mixer was crying when I tried to add the chips and nuts, so folding them by hand was needed.
Nutrition
Another note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
Lauren says
Thanks for sharing, cant wait to make them.