Doubletree Cookie Recipe

A stack of copycat Doubletree cookies on a cutting board served alongside milk.

Print Recipe

5 from 8 votes

Doubletree Cookie Recipe

Copycat Doubletree cookies are big, chewy, and baked soft in the center with crisp edges for the ultimate treat.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

½ pound butter, softened
¾ cup +1 tablespoon granulated sugar
¾ cup brown sugar, packed
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon lemon juice, fresh squeezed
2 ¼ cups all-purpose flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
pinch cinnamon
2 ⅔ cups Nestle Tollhouse semi sweet chocolate chips
1 ¾ cups walnuts, chopped

Instructions

Line two baking sheets with parchment paper and preheat the oven to 300°F.
Add the sugars and butter to the bowl of a stand mixer. Mix, on medium speed, until creamy, about 2 minutes.
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.
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.
Take the bowl off of the mixing stand. Add the chocolate chips and walnuts and use a spoon or spatula to stir.
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 for 20-23 minutes. The edges will be golden brown and the center should still be soft.
Remove from the oven and allow the cookies to completely cool while still on the baking pan, about 1 hour.

Notes

Recipe Tips.

Use rolled oats, not quick oats, for the right chewy texture and to keep dough from getting pasty.
Be sure that the butter is softened, not melted; otherwise, the cookies will spread too much.
If you can't have nuts, just leave them out. If you don't like walnuts, try using pecans.

Store the dough for up to 3 days. Keep it airtight, press plastic wrap directly on the surface, and store it toward the back of the fridge. You can also freeze it for up to 3 months. See How to Freeze Cookie Dough for tips.

Store baked cookies in an airtight container for 3-5 days or in the freezer for up to 3 months.

For more substitutions and tips, check out the full recipe post

Nutrition