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DoubleTree Chocolate Chip Cookies are amazing, but this chocolate chip cookie recipe is even BETTER than the DoubleTree Cookies Recipe!! It’s gooey and full of chocolate, oats, and walnuts. These are huge gooey cookies with the best texture – they’re always a hit.
Did you know that when you stay at a DoubleTree hotel, they give you warm (ginormous) chocolate chip cookies at check-in? I know this, of course, because I’ve been a hotel guest many times over the course of my life. But the funny thing is, I forget EVERY TIME. So when I’m checking in and they hand me warm cookies, it’s like a sweet surprise.
I made a few tiny changes to the original recipe and the result? BETTER than Hilton cookies and my absolute favorite cookie…unless I’m feeling like crispy chocolate chip cookies or peanut butter cookies.
DoubleTree hotel chocolate chip cookies are warm and melty, gooey, with a hint oats. They’re not oatmeal cookies at all, so as you’re eating them you wonder about the oats. (Or maybe that’s just me?) All I know is that when I finish my cookie I want MORE.
How to make the DoubleTree Cookies Recipe
- Butter: I start my version of this recipe with MELTED butter. This makes mixing easy, plus I love the flavor it adds. This recipe was written for unsalted butter.
- Sugars: You’ll need both granulated sugar and light brown sugar
- Lemon Juice: Don’t worry, these don’t taste like lemon. The acid in the lemon juice activates the baking soda, helping the cookies be a little softer and chewier. You can substitute white vinegar if needed.
- Oats: This isn’t an oatmeal cookie! The oats are ground into oat flour and just add texture and chewiness to the cookie. You can start with whole or quick oats.
- Chocolate Chips: Use your favorite brand and flavor, I love Trader Joe’s or Nestle Tollhouse.
- Nuts: The original recipe uses walnuts, but you can also use pecans. Or omit nuts if needed.
Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.
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Doubletree Cookies Recipe Tips
- The recipe essentially uses coarse oat flour – you’re going to blend the oats in a food processor. You don’t want them as fine as flour, but more like coarse crumbs. These aid the flour in creating structure and chew to the cookie.
- Since we are starting with melted butter you can just stir to cream butter and sugar, or use a hand mixer or a stand mixer fitted with the paddle attachment.
- Once you mix in the wet and dry ingredients, add chocolate chips and walnuts, if using. Be sure to scrape the sides of the bowl.
- Scoop cookies of any size onto a parchment paper-lined baking sheet and chill. I like using cookie scoops so they’re all the same size. Mine are using a 1/4 cup scoop, but you can make them 1-tablespoon or 2-tablespoon size.
- You know when chocolate chip cookies are done when they’re light golden brown around the edges and no longer glossy on top.
Storing Doubletree Cookies
- Storage: Store these cookies in an airtight container for up to 3 days or freeze the baked cookies for up to a month. You can also freeze the cookie dough balls to bake when you have a cookie emergency!
- Freezing: I always freeze cookies in gallon size bags (like ziploc). Place them in layers, with paper towels between the layers. As they defrost, the paper towels will absorb the moisture so the cookies don’t get soggy.
Doubletree Chocolate Chip Cookies Recipe
Recipe Video
Ingredients
- ½ cup old fashioned oats
- 2 ¼ cups (279g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup (226g) unsalted butter , melted
- ¾ cup (150g) brown sugar packed
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 2 large eggs
- 3 cups (510g) semi-sweet chocolate chips use your favorite kind
- 1 ½ cups chopped walnuts
Instructions
- Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in the flour, baking soda, salt, and cinnamon. Set dry ingredients aside.
- Stir together melted butter, brown sugar, and granulated sugar until smooth. You can stir by hand or use the bowl of a stand mixer. Stir in vanilla, lemon juice, and eggs. Mix on low speed until smooth, then stir in flour mixture. Mixture may be slightly lumpy because of the ground oats. Stir in chocolate chips and walnuts.
- Line a cookie sheet with wax or parchment paper or a silicone baking mat. Portion dough into ¼ cupfuls place on the cookie sheet. You do not need to space them; this is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking.
- Preheat oven to 350°F. Place cookies well spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand.
- Bake for 13-17 minutes. Do not over bake – these are best a bit under done. They're done when the edges are light golden brown and the center is no longer glossy.
Recipe Notes
- You can chill the cookie dough balls for up to 3 days before baking or freeze them for up to a month.
- Freeze baked cookies in an airtight container for up to 3 months. Thaw frozen cookies at room temperature.
I used to work at a Doubletree hotel and the front desk, so I have had LOTS of their cookies over the years. I can’t wait to try your recipe. Also, their cookies are all made at Christie Cookie Company in Tennessee. It is a special recipe cookie, only sent to Doubletree Hotels (to my knowledge). They come frozen and are baked fresh every day all day.
Insider hack: To make a day old cookie taste oven fresh, wrap it in a damp paper towel and microwave for about 10 seconds or till a little gooey.
I just made these cookies. The taste is amazing but they didn’t come out thick and gooey. Did I do something wrong?Anyway my husband loved them I definitely will be making them again. Thanks so much for the recipe!
These are truly the BEST!! My family’s favorite recipe!
Can you use quick oats instead of old fashion oats?
I want to make these a smaller regular cookie size. How long should I bake them for? I don’t want to burn them.
AMAZING!!! these cookies were a hit with EVERYONE!!! They came out perfect! This will now be my go to cookie recipe and probably the only cookie I will be baking for awhile! Thanks!!!
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