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This is the doubletree cookie recipe that Doubletree by Hilton released during the time we were all home in 2020. These are the amazing warm chocolate chip cookies with a touch of oatmeal that you receive on arrival at the Doubletree Hotels. Like being on vacation... but at home!
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✨ Here is why you will love this recipe:
- 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.
🧈 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
🍪 How to make the doubletree cookie recipe
- Preheat the oven to 300°F
- To make this recipe cream the butter, sugar and brown sugar for 2 minutes until light and fluffy.
- 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 the edges are golden brown and center is still soft.
- Remove from oven and cool on a baking sheet for about 1 hour.
The recipe was originally found at DoubleTree by Hilton.
Storage Tips
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.
☝️ Top Tip
You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on a parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and the center is still soft.
Can this recipe be doubled?
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.
Cookie-making tips:
Make sure the butter is room temperature. Room-temperature butter is best for creaming.
Use a ¼ cup cookie scoop for large cookies.
Allow the cookies to rest and cool on the cookie 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.
🥠 More cookie recipes:
📖 Recipe
DoubleTree Cookies Official Recipe
Sarah Mock
These are the amazing warm chocolate chip cookies with a touch of oatmeal that you receive arrival at the Doubletree Hotels.
4.77 from 34 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 10 minutes mins
Cook time for the recipeCook Time 25 minutes mins
Cool TimeAdditional Time 1 hour hr
total time to prep and cook the recipe.Total Time 1 hour hr 35 minutes mins
Course Cookie Recipes
Cuisine American
Makes 26
Per Serving 549 kcal
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
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
- 1 ¾ 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
Recipe originally found at DoubleTree by Hilton.
Make sure the butter is room temperature. Room temperature butter is best for creaming.
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.
Nutrition
Serving: 2 | Calories: 549kcal | Carbohydrates: 55g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 390mg | Fiber: 4g | Sugar: 31g
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
Suzanne
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!Reply
Sarah Mock
YEAH!!! Love to hear this! thanks for sharing Raquele.
Reply
Lauren
Thanks for sharing, cant wait to make them.
Reply
