Copycat Doubletree Cookies

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Enjoy gooey and deliciously famous copycat double tree cookies straight from you oven! These cookies pair perfectly with a cold glass of milk.

No need to book a vacation to snag one of these tasty morsels. Now you can enjoy them anytime you want! For more fabulously famous cookies try Jack Jack Num Num Cookie, and Neiman Marcus Cookie.

Famous Doubletree Hotel Cookies!

Hilton offers a Doubletree chocolate chip cookies to all of their guests and more than 30 million cookies are eaten every year. If that doesn’t make them famous, this cookie recipe was also the first to be baked in space using a specially designed oven. The cookie has since returned to earth, been preserved, and is headed to be displayed at the Smithsonian.  

If that doesn’t tell you these are not your average chocolate chip cookies let me tell you a bit about them.

  • They are large, soft in the center, and crisp on the edges. 
  • Besides the size of this cookie the ingredients really make them stand out.
  • Not only do the oats add texture, their flavor paired with the nuttiness of the walnuts, vanilla and cinnamon really make these cookies unique.
  • You don’t necessarily taste the lemon juice, but it is still an important ingredient. The lemon juice reacts with the baking soda causing the cookies to have a better lift and a yummy chewy texture.

How to make Doubltree Cookies

How to Make Them

PREP. Line two baking sheets with parchment paper and preheat the oven to 300°F.

CREAM. Add the sugars and butter to the bowl of a stand mixer. Mix, on medium speed,  until creamy, about 2 minutes.

MIX. Add eggs, vanilla and lemon juice to the bowl. Mix on low speed to incorporate, about 30 seconds. Then, turn the mixer to medium speed and continue to mix until fluffy and light, about 2 more minutes. Be sure to scrape down the sides of the bowl.

COMBINE. Turn the mixer down to low speed and add the flour, oats, baking soda, salt, and cinnamon.  Only mix until incorporated, about 45 seconds. Do not over mix.

STIR. Take the bowl off of the mixing stand. Add the chocolate chips and walnuts and use a spoon or spatula to stir.

SCOOP. Scoop the dough onto the parchment paper lined pans. Each dough ball should be about 3 tbsp. Also, be sure that the dough is placed about 2 inches apart on the sheet.

BAKE. Bake for 20-23 minutes. The edges will be golden brown and the center should still be soft.

COOL. Remove from the oven and allow the cookies to completely cool while still on the baking pan, about 1 hour.

A Couple Recipe Notes

  • Be sure that the butter is softened not melted otherwise the cookies will spread too much.
  • Once you add the flour do not overmix them or the gluten in the flour will be overactivated.
  • Make sure you use rolled oats and not quick oats. 
  • If you can’t have nuts, just leave them out. If you don’t like walnuts, try using pecans.

Keep your cookies fresh

STORE in an airtight container for 3-5 days. Add a slice of sandwich bread to help keep them soft.

You can also FREEZE them for 3 months. Be sure to separate layers with parchment or wax paper.

When baking, once frozen, you can let thaw and bake as usual or put in frozen and bake an additional few minutes.

For more delicious cookie recipes, try:

 

Doubletree Cookie Recipe

Prep Time 15 minutes
Cook Time 20 minutes
Servings 26
Calories 569 kcal

Ingredients

  • (2 sticks) 1/2 lb butter softened
  • 3/4 c + 1 tbsp granulated sugar
  • 3/4 c brown sugar packed
  • 2 large eggs
  • 1 1/4 tsp vanilla extract
  • 1/4 tsp lemon juice fresh squeezed
  • 2 1/4 c flour
  • 1/2 c rolled oats
  • 1 tsp baking soda
  • 1 tsp salt
  • pinch cinnamon
  • 2 2/3 c Nestle Tollhouse semi sweet chocolate chips
  • 1 3/4 c walnuts chopped

Instructions

  1. Line two baking sheets with parchment paper and preheat the oven to 300°F.

  2. Add the sugars and butter to the bowl of a stand mixer. Mix, on medium speed, until creamy, about 2 minutes.

  3. Add eggs, vanilla and lemon juice to the bowl. Mix on low speed to incorporate, about 30 seconds. Then, turn the mixer to medium speed and continue to mix until fluffy and light, about 2 more minutes. Be sure to scrape down the sides of the bowl.

  4. Turn the mixer down to low speed and add the flour, oats, baking soda, salt, and cinnamon. Only mix until incorporated, about 45 seconds. Do not over mix.

  5. Take the bowl off of the mixing stand. Add the chocolate chips and walnuts and use a spoon or spatula to stir.

  6. Scoop the dough onto the parchment paper lined pans. Each dough ball should be about 3 tbsp. Also, be sure that the dough is placed about 2 inches apart on the sheet.

  7. Bake for 20-23 minutes. The edges will be golden brown and the center should still be soft.

  8. Remove from the oven and allow the cookies to completely cool while still on the baking pan, about 1 hour.

Note: You can freeze the dough balls. When you're ready to bake, place the frozen dough balls on the lined baking sheets and into the oven. You do not need to thaw them. Bake at 300°F for 23-25 minutes or until edges are golden and middle is soft.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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