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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.

hand holding cookies

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’m not sure if they have a mix that they distribute to each of the Doubletree Hilton hotels or if the chef bakes up a new batch every day, but there’s a warming drawer at the front desk so you’re assured nice warm and gooey cookies along with your room key.

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.

ingredients in doubletree cookies

Doubletree Cookies Ingredients

  • 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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oats in food processor
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. You know when chocolate chip cookies are done when they’re light golden brown around the edges and no longer glossy on top.
This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookies!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!

Expert Tips

  • I start with melted butter. I always start with melted butter for my chocolate chip cookie recipes. I love the caramelized, toffee-like flavor it gives to the cookies, especially when paired with gobs of brown sugar.
  • The recipe calls for ground oats. The oats give a bit of flavor and texture, and help bind the cookies. Don’t leave them out; these aren’t oatmeal cookies at all, but the oats give them the ultimate flavor.
  • CHILL THE DOUGH. I know. It’s annoying. It takes a long time. But you MUST. Otherwise these will spread and not be thick and gooey. Scoop baseball sized balls of dough and chill them at LEAST 4 hours (or overnight) before baking. You won’t be sorry. (Good things come to those that wait!)
  • UNDER-BAKE them. They’re done just when the top looks done and not a minute later. They’ll still be gooey in the center. THAT’S the solution to the best chocolate chip cookie problem: THE GOOEY CENTER.
  • SIZE. I was going for a huge cookie, so I used 1/4 cup of dough each. But you could make these less insanely huge by using a smaller cookie scoop. Still chill them, but they’ll bake up quicker.
  • 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.
hand holding cookies

Doubletree Chocolate Chip Cookies Recipe

4.05 from 935 votes
This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It’s gooey and full of chocolate, oats, and walnuts. Plus, they’re HUGE!

Recipe Video

Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 40 minutes
Yield 20 cookies
Serving Size 1 cookies
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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.
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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.

Recipe Nutrition

Serving: 1cookies | Calories: 401kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 199mg | Potassium: 80mg | Fiber: 1g | Sugar: 32g | Vitamin A: 370IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 1.5mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.05 from 935 votes (754 ratings without comment)

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489 Comments

  2. I’m in the process of chilling these right now so I can’t give a full review. HOWEVER, I can say that this made the. best. cookie dough I’ve ever tasted. Can’t wait for them to finish chilling <3

    Reply

  4. Hands down best choc chip cookie recipe ever! Chilling the dough was sooooo hard because I really did not want to wait but was definitely worth it. BTW, I did leave out the nuts because we aren’t fans of nuts in cookies. My husband had to talk my off the ledge of replacing the nuts with more choc chips. One of us had to be responsible. I guess. Anyway, thanks for the recipe.

    Reply

  5. I have been making Chocolate Chip Cookies for year, family requesting them over and over again, then We all moved to the east coast and my cookie recipe wasn’t the same, no matter what I did they weren’t the same, so, I stopped making them and stated making cakes instead. Most CCC recipes are pretty much the same with a couple of differences, then I came across your recipe with the secret ingredient and my first thought was oh no, melted butter that’s a flat cookie. I want a thick cookie. With your insurance and the idea the dough would be refrigerated overnight I went ahead and followed your exact recipe, with the addition of  1 cup white chips and 1 cup butterscotch chips. OH MY GOODNESS, they are really amazing. By the way I think you have 2 secret ingredients the oats and the cinnamon, who knew ….Thank You for posting

    Reply