This DoubleTree cookie recipe is hands down my favorite among chocolate chip cookie recipes. I’ve made these cookies countless times, offering them as gifts to friends and sending them in care packages. They truly are incredible. If you’re not a fan of nuts or have an allergy, simply leave them out.
Originally shared on May 24, 2013, I’ve updated this post to feature step-by-step photos. Please note, this post contains affiliate links, meaning I earn a commission for purchases made through these links. As an Amazon Associate, I earn from qualifying purchases.
Cookies are my passion, particularly chocolate chip ones. Each time I bake a batch, I’m tempted to call them the “best ever”—though my friends aren’t always convinced. I’ve concluded I have three top favorites, and today’s recipe has secured its place in that trio.
Have you ever stayed at a DoubleTree Hotel? They hand out freshly baked chocolate chip cookies that are simply delightful. I was thrilled to find a copycat recipe so I could enjoy them at home, and I must admit, they taste even better homemade. Once you bake these for family and friends, they’ll adore you for it!
This year, I baked these cookies for our food blogger bake sale, and a huge thanks goes to the bloggers who participated: Katie’s Cucina (my co-organizer!), Kokocooks, Forkful, Live Pretty, Simply Southern Baking, and My Sweet Zepol. We managed to raise nearly $700 for Share Our Strength, and we’re grateful to the Winter Garden Harvest Festival for allowing us to combine our bake sale with their event—it was fantastic!
Here’s our wonderful group—a delightful bunch of ladies!
Now, onto the baking:
First, pulse the oats in a food processor. I usually process at least 2 cups of oats and store the excess in a jar in the pantry, so I’m ready to bake these cookies whenever the mood strikes.
Measure and mix the oats, flour, baking soda, salt, and cinnamon in one bowl using a rubber spatula. In a separate bowl, cream together both sugars and butter until they look well-blended.
Next, add the vanilla extract, lemon juice, eggs, and mix until smooth. Gradually incorporate the flour mixture in two batches, being careful not to overmix. Fold in the chocolate chips and chopped walnuts, again taking care not to overmix.
Use a medium-sized cookie scoop (about 1.5 tablespoons) to portion out the dough. I used to make large cookies, but now I prefer smaller ones so the batch goes further, perfect for sharing or satisfying late-night cravings.
Chill the dough for a few hours before baking—you’ll thank yourself later for pre-scooping the portions, as it avoids dealing with rock-hard dough straight from the fridge or freezer. Bake to your heart’s content!
Seriously, give this DoubleTree cookie recipe a try—I even made a quick video to guide you through the process. Enjoy every bite!
I can’t emphasize enough how much I adore these chocolate chip cookies—they set the standard for all others! An update: I find that miniature chocolate chips enhance the flavor even more than regular-sized ones. Also, take a look at how I freeze the dough, which I do immediately after preparing it. Check out my freezing tips to keep your cookie dough ready for whenever the craving strikes.
