The signature recipe for the famous DoubleTree cookies. You can now make these chocolate chip cookies with a hint of cinnamon at home!
You might also like our copycat Chick-fil-a chocolate chunk cookies, the famous New York Times (Jacques Torres) chocolate cookie recipe, or our cowboy cookies (inspired by Laura Bush's famous recipe).
If you've ever stayed at a Hilton DoubleTree hotel you've probably enjoyed one of their signature cookies. Who doesn't enjoy a warm cookie while checking into your room for the night? Copycat versions of this recipe have floated around the internet for years, but in 2020 Hilton shared the exact recipe that they use and it was different than any of the knockoff recipes.
I've made this recipe a few times and it is a KEEPER. The perfect texture, flavor, and size. I watched a video of these cookies being made in a commercial kitchen and the chef made a giant batch, weighing out the ingredients. The recipe that they shared for the home baker measures out the ingredients and makes 26 cookies so there will be some variation from the commercial recipe to the home recipe, but I thought they were still spot on.
Why I Love This Recipe
- It is the actual DoubleTree cookie recipe. Hilton released the official recipe, so you can recreate the famous warm welcome cookie at home.
- Loaded with chocolate and walnuts. These cookies use an incredible amount of chocolate chips and chopped walnuts, giving every bite lots of flavor and texture.
- Soft, chewy, and full of cinnamon flavor. The oats, cinnamon, and tiny bit of lemon juice create a cookie that is different from a traditional chocolate chip cookie in the very best way.
- They taste even better the next day. The flavors continue to develop after baking, and the cookies stay soft and delicious for days.
Jump to:
What Others Are Saying
Been using this recipe for decades. It's a good one!---Janet on FB
I came across the recipe a few years before Hilton released it for publication, but that recipe calls for pulsing the oats in a food processor.---Cindy
What makes DoubleTree Cookies Unique?
- Baked at 300 degrees. These cookies are baked at 300 degrees for 20 minutes. I don't know of another cookie recipe that calls for such a low temp. Slow and slow. I won't argue with it because the cookies turned out perfect.
- Cooled on the cookie sheet for an hour. When the cookies come out of the oven the centers don't look all the way baked, but that's ok because they'll finish baking on the pan. I left mine on the pan for 15 minutes and found them to be perfectly cooled and set up. I didn't see much of a difference between the cookies that stayed on the pan for 15 minutes vs. the ones that stayed for an hour. Just know that you don't need to transfer the cookies to a cooling rack, they can just hang out on the baking sheets.
- LOTS of nuts and chocolate chips. This recipe calls for almost 3 cups of chocolate chips and almost 2 cups of walnuts. Lots of flavor and crunch! I love walnuts so the more the merrier, but these measurements far exceed what the copycat recipes suggested. I think this is why the cookies at the hotel were so good!
- The recipe calls for freshly squeezed lemon juice. Just ¼ teaspoon, but when it mixes with the baking soda in the batter it creates a chewy cookie.
Tips and Tricks
- Cookie size: Portion the cookies into 3 Tbsp. sized cookie dough balls. I have a 3 Tbsp. scoop, but you can also kind of eyeball it if you want. I made one batch with 12 cookies on the baking sheet and found that they were too crowded. 6 to a sheet works great, and the cookies won't spread into eachother.
- Reshaping cookies: If your cookies aren't perfectly round when they come out of the oven, you can gently tidy up the edges using a metal spatula or the back of a spoon.
- Bake time: Bake the cookies for around 20 minutes. The edges should be golden brown, but the centers still soft.
- Storing cookies: I like wrapping the cooled cookies individually in plastic wrap to keep them fresh.
Ingredients
- Wet ingredients: butter, sugar, brown sugar, eggs, vanilla, lemon juice.
- Dry ingredients: flour, baking soda, salt, old-fashioned oats.
- Mix-ins: semisweet chocolate chips, chopped walnuts.
See the recipe card for full information on ingredients and quantities.
How to Make DoubleTree Cookies
Step 1: Cream butter, sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed.
Step 2: 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.
Step 3: With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. Remove the bowl from the mixer and stir in the chocolate chips and walnuts.
Step 4: Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper, about 2 inches apart. Bake 6 cookies on a sheet.
Step 5: Preheat oven to 300°F. 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.
DoubleTree Cookies FAQs
Yes! Hilton released the official DoubleTree chocolate chip cookie recipe in 2020, so this is the real recipe adapted for home bakers.
The recipe only uses a small amount, but the lemon juice reacts with the baking soda and helps create the soft, chewy texture DoubleTree cookies are known for.
These cookies bake at 300°F for a longer amount of time instead of at a higher temperature for a shorter time. This helps the cookies bake slowly, creating golden edges and soft centers.
No. The official recipe recommends cooling them on the baking sheet for about an hour, but I found that they were set and delicious after about 15 minutes. You can leave them on the pan longer if you prefer.
Yes. The walnuts are part of the official recipe and add great flavor and crunch, but you can leave them out if needed. If you remove them, I'd replace with another nut, raisin or more chocolate chips so that the cookies aren't too flat.
Yes! Scoop the dough into 3-tablespoon portions, freeze until firm, then store in a freezer bag. Bake from frozen, adding a few extra minutes as needed.
More Oatmeal Cookies To Make
If you enjoyed this recipe, don't miss my growing collection of Copycat Recipes! From famous restaurant dishes and luxury hotel cookies to bakery favorites and nostalgic grocery store treats, there's something for everyone.
MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!
DoubleTree Chocolate Chip Cookies
Ingredients
- 1 cup 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
- 1 ¾ cups chopped walnuts
- 2 ⅔ cups semi-sweet chocolate chips
Instructions
- Cream butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed .
- 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 6 cookies to a sheet.
- Preheat oven to 300°F. 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.
Brandy says
My go to for a never fail oatmeal chocolate chip cookie!
Cindy says
Hello Brandy. I came across the recipe a few yrs before Hilton released it for publication but that recipe calls for pulsing the oats in a food processor.
Brandy says
Interesting! I’ve never tried doing that before.