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DoubleTree Cookies: a Copycat DoubleTree Hotel Cookie Recipe

close up shot of DoubleTree cookies on a plate
These gooey and delicious copycat DoubleTree Cookies taste just like the real thing, because they are made with the actual recipe from Doubletree Hotels!
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Table of Contents
  1. DOUBLETREE COOKIES INGREDIENTS
  2. HOW TO MAKE THIS DOUBLETREE COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

Have you tasted the world-famous Hilton DoubleTree Cookies? They’re meant to make guests feel special, so you know they must be something exceptional. The cookies have the best chewy texture (not too hard, not too soft), they’re butter-rich, and they have an insane amount of chocolate chips.

This isn’t just a copycat recipe, we have the actual official DoubleTree cookie recipe for you to try at home. It’s especially perfect served warm with a glass of cold milk. As are these amazing peanut butter oatmeal cookies.


MORE COOKIE RECIPES:
Neiman Marcus Cookies | Peanut Butter Cookie Cups


Long ago and far away…well…in the early 1980s, many hotels gave their VIP guests sweet perks such as speciality chocolates and mints. DoubleTree Hilton Hotel decided they wanted each guest to feel special and cared for after a long day of travel and they began gifting every guest with a delicious, freshly baked delicious chocolate chip cookie.

But why wait when you can bake the real thing at home in your own kitchen?

 You will need:

  • 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 all-purpose flour
  • ½ cup old fashioned oats (rolled oats)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 ¾ cups chopped walnuts 

SUBSTITUTIONS AND ADDITIONS

Nuts: If you do not like nuts or can’t eat them, you can leave them out of this recipe.

HOW TO MAKE THIS DOUBLETREE COOKIES RECIPE

The following is the official chocolate chip cookie recipe courtesy of DoubleTree by Hilton Hotels.

STEP ONE: Cream butter, sugar, and brown sugar in the large bowl of a stand mixer on medium speed for about 2 minutes.

STEP TWO: Add eggs, vanilla, and lemon juice. Blend with the mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down sides of the bowl.

STEP THREE: With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon. Blend for about 45 seconds, but don’t overmix.

PRO TIP: Do not overmix or you may end up with crumbly cookies.

STEP FOUR: Remove bowl from mixer and stir in chocolate chips and walnuts.

STEP FIVE: Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

PRO TIP: A large cookie scoop holds about 3 tablespoons of dough and should be the right size for these cookies.

STEP SIX: Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

STEP SEVEN: Remove warm cookies from oven and cool on baking sheet for about 1 hour.

HOW TO SERVE

Serve these gooey chocolate chip cookies warm with a glass of cold milk, cup of tea or our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea. It will bring back fond memories of adventures and travel.

STORAGE

On the Counter: Store these chewy chocolate chip cookies in a container on the counter for up to 5 days.

In the Freezer: Store these famous DoubleTree cookies in an airtight container for up to 3 months. Thaw frozen cookies on the counter before serving.

These cookies proved so popular that now they give out approximately 65,000 cookies every day. That’s more than 25,000,000 cookies a year.

We love that the real DoubleTree Cookies recipe—with rolled oats, walnuts, and warm chocolate chips—was released to help spread some joy while at home. Now everyone can feel like a hotel guest right in their home!

FAQ

Can I freeze these cookies?

Yes! You can freeze these famous chocolate chip cookies in an airtight container.

Do I have to add the nuts into this recipe?

You can definitely leave the nuts out if you don’t like them.

Why is there lemon juice in this recipe?

The recipe calls for the lemon juice as it helps to make the cookies chewier.

What size of cookie scoop should I use?

A large cookie scoop would give you 3 tablespoon sized balls of dough.

MORE RECIPES YOU’LL LOVE

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close up shot of DoubleTree cookies on a plate

DoubleTree Cookies

5 from 13 votes
These gooey and delicious copycat DoubleTree Cookies taste just like the real thing, because they are made with the actual recipe from Doubletree Hotels!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 26

Ingredients
  

  • 1/2 lb butter softened (2 sticks)
  • 3/4 cup granulated sugar plus 1 tablespoon
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 1/4 teaspoons vanilla extract
  • 1/4 teaspoon lemon juice freshly squeezed
  • 2 1/4 cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • pinch ground cinnamon
  • 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 3/4 cups walnuts chopped

Instructions
 

  • 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. Blend 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. Blend 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.
  • 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.

Video

Notes

TIP: If you’d like something extra, use some flaked salt for a delightful salty-sweet flavor.

Nutrition

Calories: 319kcal | Carbohydrates: 32g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 203mg | Potassium: 173mg | Fiber: 2g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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  1. Justine says

    So, If I’m understanding the recipe you put the cookies in the fridge not the mixing bowl? Two to four hours with the cookies on the baking sheet then bake. I only have 2 cookie sheets will that be enough? I dont wsnt to come across as being dumb but I dont understand this part of the recipe. Please help me!

    • Layne Henderson says

      5 stars
      You put the balls of dough on the baking sheet and then refrigerate. Pull them out of the refrigerator and bake them.

      If you’re only working with two baking sheets, you can roll them into balls, place them in a cake pan and then transfer them to the baking sheet when you’re ready to bake, so they have time to chill.

  2. Kat Bell says

    I am looking at the ingredients on the back of the package right now in a Doubletree Hilton Hotel. These cookies have Propylene Glycol in them which is an ingredient frequently used in hair products that has been shown to cause cancer. Hmmm… Also Artificial Flavors and Sodium Bisulfite Preservative and coloring.

  3. dayna says

    5 stars
    I just made these for my last childs first last day of school. They are fantastic!
    I always chill my cookies in balls on one cookie sheet then transfer 12 (or whatever fit) onto another cookie sheet that isn’t cold because the cold one will lower the oven temp. Just in case the person who said they only have two cookie sheets is reading responses 🙂
    Thanks for a great recipe!

  4. Denise Diskin says

    5 stars
    Isn’t 2 tablespoons of salt excessive? I like sea salt but I never heard of adding 2 tablespoons of any kind of salt in cookies.

    • Layne Henderson says

      The sea salt doesn’t go in the cookies – it’s just a teaspoon in the cookies.. the sea salt is to sprinkle on top if you’d like to 🙂 Have a great day!

  5. Mary Williams says

    5 stars
    I’ve saved your recipe for a while now and just got around to try them out yesterday. And i gotta tell u it was amazing… I racklesssly put the ingredients together instead of mixing them separately like it was told because my sons are around “helping” me out… I doubted it would work out when I saw the dough was too wet, but I baked them anyway and they turned out great!! Gooey on the center and the choc chips melted deliciously…

    I figure it will be perfect if I follow your recipe to the dot the next time.
    I omit the nuts cause i dont have any…

    Thank U so much for the recipe, its the best… 🙂

  6. DJ says

    In the video, is the cookie scoop the same size as an ice cream scoop? Also are the sea salt flakes mixed in with the ingredients or sprinkled on top before baking?

    • Layne Henderson says

      You put one teaspoon of salt IN the cookies and then you can sprinkle the sea salt on top of the cookies if you would like to. Enjoy 🙂

  7. Donna says

    What specific scoop size do we use? What is the measurement across as sometimes it’s more accurate than small, medium and large.

  8. Jean says

    I haven’t tried it yet, but I’ve always seen chocolate chip cookie recipes use baking soda.This is the only one I’ve ever seen using baking powder. Can you please explain the difference & why you chose baking powder? Thank you

    • Layne Henderson says

      The baking powder makes the chocolate chip cookies fluff up versus spread out. Thanks for stopping by, have a great day 🙂

  9. (Author) Ginger Elinburg says

    5 stars
    These cookies get a 5 – star rating from me! They are soft and chewy and taste like Christmas 💕💕 Thank you ☺️

  10. Nicole R says

    My husband hates lemon anything. I read in comments that the lemon will make the cookies chewier, but will we be able to taste the lemon in the cookies? I don’t want to add it if we are going to be able to taste it because why make a whole batch of these beauties if they won’t get eaten, you know what I mean?

    • Layne Henderson says

      I don’t think you can taste it, but I love lemon… if he doesn’t then maybe just omit?? I hope you enjoy them 🙂

    • Layne Henderson says

      I have never tried it like that, it might change the flavor a bit, but you’re certainly welcome to give it a go! 🙂 Good luck!

  11. Debbie Brown says

    What can be substituted for oat flour or the ground oats (I do not have a food processor or blender). I have tried 3 different stores to purchase the flour and none had it.

    • Layne Henderson says

      You can use regular flour instead, it will just have a little bit of a different consistency. Hope you enjoy!

  12. Jana Damiano says

    What is the measurement if you use oat flour instead of grinding the oats? I wouldn’t think it would still be 1/2 cup after grinding.

  13. Donna says

    so I mixed everything the way that the recipe told me. I like to know you put the dough in the fridge for 2 to 4 hours then you scoop the dough on a silicone mat then I sprinkled sea salt on them and then I bake them? is this the way I make them ?

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