A copycat of the cookie made famous by a hotel chain, these Doubletree Cookies are filled with chocolate chips and walnuts. Serve them warm for the perfect treat.

Boy, have I come a long way.

Did you know that I originally posted these Doubletree Cookies in my 2nd ever blog post here on Taste and Tell?

This post originally had 3 (!) recipes. These cookies, the oh-so-delicious Chicken in Caper Cream Sauce and this Easy French Bread Recipe. The writing was terrible, the photos were even worse. And I didn’t know how to write a recipe to save my life.

But here we are, almost 12 years later. It’s been one amazing, delicious ride, though.

Since I’ve already re-posted the (improved) chicken recipe and French bread recipe, I figured it was about time these Doubletree Cookies had a makeover of their own.

These cookies are always a hit. Chewy in the center, crispy on the edges, full of chocolate flavor. And don’t underestimate the power of ground up oats and chopped walnuts.

I love chocolate chip cookies, and these are some of the best!

Ingredients in Doubletree Cookies

These cookies take a basic chocolate chip cookie recipe and give it some extras that make these cookies extra-special:

old-fashioned oats – this is secret ingredient #1. You’ll ground them up in a blender or food processor. So your cookies won’t have flakes of oats like an oatmeal cookie would have, but they have extra flavor and texture from the ground oats.

all-purpose flour – I always use unbleached all-purpose flour.

baking soda – the baking soda helps you to have a chewy cookie that isn’t flat.

salt – a baking necessity!

cinnamon – I love the little hint of cinnamon you get in these cookies. It definitely isn’t overpowering – just barely there.

unsalted butter – if you use salted butter, just cut back on the salt a little bit. Unless you’re like me and you don’t mind a little extra salt.

brown sugar – I have only made these with light brown sugar, but I’m guessing dark brown sugar would work.

granulated sugar – just regular white flour

vanilla extract – I always use the real stuff!

lemon juice – this is secret ingredient #2. This doesn’t make the cookies taste like lemon, but it helps the baking soda to react so that you have the best soft and chewy cookie.

eggs – you’ll want to use large eggs for these cookies.

semi-sweet chocolate chips – you’ll do a mix of semi-sweet and milk chocolate chips, or feel free to use just one or the other if that’s what you want to do. But I love the mix of both!

milk chocolate chips – see above!

walnuts – I am not normally a walnut person, but I love, love, love the walnuts in these Doubletree Cookies. I love that they help to cut back on the sweetness a bit, and that they add a bit of salty crunch.

How to Make this Doubletree Cookies Recipe

If you’ve made cookies before, you’ll have no problem making these Doubletree Cookies!

Start by putting the oats in a food processor or blender and pulse until they are broken down into fine crumbs. Add the flour, baking soda, salt and cinnamon and pulse until everything is combined.
In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar and cream them together. Add in the vanilla and lemon juice.
Add the eggs, scraping down the bowl as needed.
Add the flour mixture to the butter and sugar and mix it all together. Don’t overmix.
Add in both chocolate chips and the walnuts the mix to combine.
Divide the dough into 24 portions and roll into balls.
Place the dough on baking sheets and bake until lightly browned.
Let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool. Or transfer them to your mouth. Shhh – I won’t tell.

More Chocolate Chip Cookie Recipes

Peanut Butter Oatmeal Cookies with Chocolate Chips
Giant Chocolate Chip Cookie Recipe
Orange Chocolate Chip Cookies
Chocolate Chip Crunch Cookies
Banana Chocolate Chip Cookies
Traditional Chocolate Chip Cookies
Chocolate Sprinkle Cookies

Tools Used to Make these Doubletree Cookies

I love my KitchenAid and feel like it makes it more fun to be in the kitchen!
I always use either parchment paper or a silpat liner when making cookies.
A cookie scoop makes this much easier! I like to use a large size for these cookies.