The DoubleTree Hotel's famous chocolate chip cookies are legendary for their warm, soft, and chewy texture, with a hint of oatmeal and a generous amount of walnuts.
This copycat recipe, shared by DoubleTree during the 2020 event, brings the taste of vacation right to your kitchen. Perfect for cookie lovers who enjoy a thick, bakery-style treat! New to my cookie tray this year will be Biscoff Butter Cookies.
- 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.
- My son loves when I freeze the dough so he can bake fresh cookies anytime!
Best chocolate chip cookie recipe ever!
Have made these many times, always a favorite. These i decided to freeze so my son and family can bake when the want fresh warm cookies.
Pinterest: Sylvia M
Ingredients needed:
Use room-temperature ingredients for even mixing. Don't over mix the dough-this keeps the cookies tender.
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon lemon juice
Dry Ingredients
- 2 ¼ cups all-purpose flour (270g)
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
Mix-Ins
- 2 ½ cups semi-sweet chocolate chips
- 1 ½ cups chopped walnuts (or pecans)
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitute Options
Can I use quick oats instead of old-fashioned oats? - Yes, but the texture may be slightly different.
Can I omit the nuts? - Yes, but the cookies will lack the signature DoubleTree flavor and texture.
How to make the doubletree cookie recipe
Preheat the oven
Preheat to 300°F (150°C). Line baking sheets with parchment paper.
Cream The Butter And Sugar
In a stand mixer or large bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 2 minutes, until light and fluffy.
Add wet ingredients
Add the eggs, vanilla extract, and lemon juice. Mix on low speed until combined.
Add dry ingredients
In a separate bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, mixing on low speed until just combined.
Fold in mix-ins
Stir in the chocolate chips and walnuts by hand until evenly distributed.
Scoop the dough
Use a ¼-cup measuring cup or large cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake
Bake for 20-25 minutes, or until the edges are golden brown and the centers are still soft.
Cool
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
The recipe was originally found at DoubleTree by Hilton.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Freezing Instructions
- To freeze unbaked cookies, scoop the dough onto a baking sheet and freeze until firm. Transfer to an airtight container or freezer bag. Bake from frozen at 300°F for 22-28 minutes.
- To freeze baked cookies, store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the oven.
Tips for Success
- Use room-temperature ingredients for even mixing.
- Don't over mix the dough-this keeps the cookies tender.
- For softer cookies, bake for the shorter time in the range.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
FAQ's and Tips
Yes, but the dough will be very thick, so you may need to mix in the chocolate chips and nuts by hand.
Ingredients
- ½ pound Butter softened (2 sticks)
- ¾ Cup + 1 tablespoon granulated sugar
- ¾ Cup Brown Sugar lightly packed
- 2 Egg
- 1 ¼ teaspoons Vanilla Extract
- ¼ Teaspoon freshly squeezed lemon juice
- 2 ¼ Cups Flour, All Purpose
- ½ Cup rolled oats
- 1 Teaspoon Baking Soda
- 1 Teaspoon salt
- Pinch cinnamon
- 2 ⅔ Cups Nestle Tollhouse semi-sweet chocolate chips
- 1 ¾ Cup 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.
Nutrition
Notes
Use a ¼ 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.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Suzanne says
These were wonderful! I used to make regular chocolate chip oatmeal cookies but not anymore. This is my new go-to recipe! I’m going to see if toasting the pecans make a difference. Thank you for sharing!
Sarah Mock says
YEAH!!! Love to hear this! thanks for sharing Raquele.
Lauren says
Thanks for sharing, cant wait to make them.