Doubletree Cookies

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.

PIN IT FOR LATER!

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:

How to Make this Doubletree Cookies Recipe

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

1. 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.
2. 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.
3. Add the eggs, scraping down the bowl as needed.
4. Add the flour mixture to the butter and sugar and mix it all together. Don’t overmix.
5. Add in both chocolate chips and the walnuts the mix to combine.
6. Divide the dough into 24 portions and roll into balls.
7. Place the dough on baking sheets and bake until lightly browned.
8. 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.

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Doubletree Cookies

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• Author: Deborah
• Prep Time: 15 mins
• Cook Time: 14 mins
• Total Time: 1 hour
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

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.

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Scale 1x2x3x

Ingredients

• 1/2 cup old-fashioned oats
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon juice
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup walnuts, finely chopped

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Instructions

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat liner.
2. Place the oats in a blender or a food processor and pulse until they form fine crumbs.  Add the flour, baking soda, salt and cinnamon and pulse a few times to combine.
3. In a the bowl of a stand mixer or in a large bowl, cream together the butter, brown sugar, and granulated sugar.
4. Once combined, add the vanilla a lemon juice and mix to combine. Add the eggs, scraping the bowl as needed.
5. Add the flour mixture to the bowl and mix just until combined. Add in both chocolate chips and the walnuts and mix just to combine.
6. Divide the mixture into 24 equal portions and roll into balls. Place on the baking sheet at least 2 inches apart. (I usually do 8 cookies per cookie sheet.)
7. Bake in the preheated oven until light brown, 12-14 minutes. They may still look a tiny bit wet in the center – you don’t want to over-bake the cookies because they will continue to bake as they sit on the baking sheet.
8. Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack or a sheet of wax paper to cool.

Recipe Notes:

I think that cookies bake the best if you only bake one baking sheet at a time. For this recipe, I’ll have 2 baking sheets ready to go so that I can alternate batches of cookies in the oven.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

• Serving Size: 1 cookie
• Calories: 311
• Sugar: 24 g
• Sodium: 191 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 36 mg

Keywords: doubletree cookies