The official DoubleTree Cookies recipe that’s loaded with chocolate chips, chopped walnuts, a hint of cinnamon, and a touch of lemon for a delightfully chewy and mouthwatering treat everyone is obsessed with!
If you’ve ever stayed at a Hilton DoubleTree hotel, then you’ve probably been treated to daily DoubleTree Cookies that are warm and chewy and perfect in every way!
Last week amidst everything going on in the world, DoubleTree released their famous cookie recipe to the public! Yes, it’s true, this is not a COPYCAT recipe, this is the REAL DEAL! And it’s a sweet deal at that!
They are BIG, thick, and chewy – But they are very different from my Bakery Style Chocolate Chip Cookies which are also all of those things! These cookies are much lighter and don’t feel as dense – which makes sense given how you make them.
People have always wondered what make’s DoubleTree’s cookie recipe so special and after reading and making the recipe myself, I firmly believe the key is in the timing and the process, not necessarily the ingredients, although those are important too!
What’s In Them?
These Oatmeal Chocolate Chip Cookies have most of the basics you find in all cookies: flour, sugar, salt, baking soda, chocolate chips, oats, cinnamon, vanilla, eggs, and chopped walnuts. But then they add in just a touch of lemon juice and this my friends is where the magic begins.
The lemon juice reacts with the baking soda for a perfect acidic balance and leavening to give these cookies a gentle rise and chewy texture!
How Do You Make Them?
The real key to these cookies is the process, you’re going to do A LOT of mixing – almost 5 minutes worth – do not skip and do no over mix. Pull out your phone and use Google’s stopwatch if you have to to make sure your timing is on point!
Step 1: You’ll want to cream the butter and sugars for 2 minutes – it’s important that the mixture is super pale, light, and fluffy.
Step 2: With the mixer on low speed, add the eggs, vanilla, and lemon juice. Mix this for 45 seconds and be sure to stop and scrape down the sides of the bowl as needed.
Step 3: Combine the dry ingredients in a medium mixing bowl. Then add them to the wet ingredients while the mixing is running on slow speed and continue mixing for 2 minutes.
Note: This step actually isn’t part of the official recipe, but it’s always best to mix your dry ingredients together first because it allows them to mix evenly into the dough.
Step 4: Remove the bowl from the mixer and fold in the chocolate chips and walnuts by hand with a rubber spatula. Mixing them in with an electric mixer will over mix the dough.
Step 5: Use a large cookie scoop (3 tablespoons) to scoop the dough out onto parchment-lined baking sheets.
Step 6: Bake the cookies then allow them to cool on the pan for 1 hour.
Fun Fact: Over 30 Million of these cookies are enjoyed each year! This recipe doesn’t make that many, I got 20 huge cookies with a large cookies scoop! I baked half and froze half for later!
How To Freeze Them:
Yes you can! You can portion out the cookie dough and place it on a baking sheet in the freezer, once frozen, transfer the frozen balls of dough to a freezer bag. You can bake from frozen by adding a few additional minute to the cook time.
You can also freeze baking cookies. Just allow them to cool completely and place them in a freezer bag, squeezing out as much air as possible.
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- 1 cup unsalted butter
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2¼ cups all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- 2⅔ cups Nestle Tollhouse semi-sweet chocolate chips
- 1¾ cups chopped walnuts
- Preheat oven to 300°F and line a large baking pan with parchment paper and set aside.
- Cream the butter, sugar, and brown sugar together in the bowl of a stand mixer fitted with a paddle attachment on medium speed for about 2 minutes.
- Add the eggs, vanilla, and lemon juice to the mixer while beating on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl as needed.
- In a separate medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
- With the mixer on low speed, add the flour mixture to the butter mixture and continue mixing for about 45 seconds. Don’t overmix!
- Stir in chocolate chips and walnuts by hand with a rubber spatula, do not use a mixer.
- Portion dough with a large cookie scoop (about 3 tablespoons) onto the prepared baking sheet 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.
- You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.