The much loved DoubleTree Cookies recipe found in the Hilton hotel. How to make them at home and why the recipe works.
When I’m feeling the need to be creative in baking or food photography but feel “stuck”, I turn to cookies. Sometimes I work to create my own cookie recipe, other times I test tried and true “famous recipes“.
I tried the famous $250 cookie recipe, but I’ve been wanting to test the secret DoubleTree cookie recipe that they give guests at DoubleTree hotels and finally got to it last week. This article isn’t to share a new recipe, but rather to tell you my experience with making this much loved chocolate chip cookie and tell you why it works.
Flavor: This cookie tastes, well…like a chocolate chip cookie. And a good one at that! It has a dash of cinnamon and a hint of lemon. But don’t worry if that sounds strange because you can’t really taste it in the cookie. It’s sweet, loaded with chocolate and mild flavored walnuts.
Texture: Because this cookie has oatmeal and walnuts along with the chocolate chips, it’s a chunky, sturdy cookie. It is soft in the middle, yet golden brown around the edges. It’s not super soft and has a nice slight crunch to the edges.
Why I like this recipe:
This is a great recipe and it’s no wonder that people like it. I mean after all, what’s not to love about getting a freshly baked cookie right as you check into a hotel for the night? And as far as I know, yes, DoubleTree hotels still give out cookies. 🍪 But for all the home bakers, you can make them at home, too.
Here’s why I specifically like this chocolate chip oatmeal cookie recipe:
No crazy ingredients. Yes, it does have a touch of lemon, but you can use bottled lemon juice if you don’t have fresh. The other ingredients are pantry staples.
Exact instructions for mixing the dough. When I was young, I would throw all the ingredients for cookies into a mixing bowl at once and mix. I mean, why wouldn’t it work? And it usually did, but there’s methods to the mixing this recipe gives and you should follow it 100%. More on that below.
No chilling the dough. 🙌 Quick and easy, no waiting needed.
Sturdy cookies, great for gifting. As I was testing this recipe, I packaged up the cookies and gave them to our church college students in their “finals week care package”. I even shipped some of them via USPS. The DoubleTree chocolate chip cookies are great for this because they aren’t fragile.
DoubleTree Cookie Ingredients
Tips for Making DoubleTree Cookies
Use real butter, not margarine. The recipe calls for unsalted butter because there is salt in the cookie, but we’ve used salted and it works just fine. Don’t use margarine.
Mix the cookie dough exactly how it states. You’ll notice that the recipe calls for creaming the butter and sugars for 2 minutes, then mixing the eggs in for 2 minutes, then mixing in the flour just until combined. Please follow these time guidelines. It is what gives the cookies the texture you know and love.
The original recipe calls for TollHouse chocolate chips, but you can use any brand you’d like. If you want to keep the original flavor, use semi-sweet chocolate chips.
After you scoop the cookie dough, press any scraggly edges in and place a few extra chocolate chips on top. This makes the cookies look pretty!
Bake the cookies low and slow. Preheat the oven to just 300ºF and bake. The original recipe called for 20-23 minutes of baking. In my oven, the cookies got too brown for my liking at that length of time, so I baked our cookies for about 15-17 minutes.
Store the cookies at room temperature in an airtight container for up to 3 days. Then freeze any leftovers.
The cookies freeze well. Double wrap them, first in plastic wrap, then in foil or another airtight container. When you are ready to thaw the frozen cookies, allow them to come to room temperature before opening the package to keep them soft.
You can also freeze the unbaked cookies and pull them out to bake later. The DoubleTree chocolate chip cookie recipe is a great freezer cookie.
4.77 from 84 votes
The much loved DoubleTree Cookies found in the Hilton hotel. How to make them at home and why the recipe works.
Cream butter and sugars in the bowl of a stand mixer on medium speed for 2 minutes. 8 ounces unsalted butter, ¾ cup + 1 tablespoon granulated sugar , ¾ cup packed light brown sugar
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for 2 minutes, or until light and fluffy. Scrape the sides of the bowl as needed. 2 large eggs, 1 ¼ teaspoons vanilla extract , ¼ teaspoon freshly squeezed lemon juice
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 2 ¼ cups all-purpose flour , ½ cup old fashioned rolled oats , 1 teaspoon baking soda, 1 teaspoon salt , Pinch cinnamon
Remove bowl from mixer and stir in chocolate chips and nuts. 2 2/3 cups semi-sweet chocolate chips , 1 ¾ cups chopped 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 15 minutes*, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 5 minutes, then move to a cooling rack to cool completely.
Recipe Source: HiltonFreezer InstructionsYou can freeze the cookie dough. When you are ready to bake, simply place on a parchment lined baking sheet. Then bake in a 300ºF oven, for 20-23 minutes until the edges are lightly browned. There’s no need to thaw the dough first.*Original recipe called for 20-23 minutes, but ours would have been too crispy had we baked them that long.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 26 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.