This DoubleTree cookie recipe is my absolute favorite chocolate cookie recipe. I have made these cookies hundreds of times, given them as gifts to friends and mailed them in care packages. These cookies are amazing. If you don't like nuts or are allergic, just omit them.
Originally published on May 24, 2013, I updated this post to include step by step photos.
There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.
Cookies! Okay, sooo I have an obsession with cookies and chocolate chip cookies. Each one I have made, I call them the best ever! Now everyone thinks I'm lying. I guess I have to say I have three favorite recipes. The recipe I'm sharing with you today is now in the top three too.
Have you stayed at a Doubletree Hotel before? They give you these fresh-baked chocolate chip cookies and they are heaven. I'm so happy to have found a recipe in my searches, so I can make them at home! And I have to say, these taste even better at home. Once you make them for family and friends, they will ADORE you!
I made these cookies for our food blogger bake sale this year! Huge thanks go out to all of the bloggers who participate this year: Katie’s Cucina (my co-organizer! here's her recap), Kokocooks, Forkful, Live Pretty, Simply Southern Baking and My Sweet Zepol. We raised almost $700 for Share our Strength! And huge thanks go out to the Winter Garden Harvest Festival — they let us combine our bake sale with their festival which was a blast!
There's our great group! What a lovely bunch of ladies!
First things first, pulse the oats in a food processor.
I usually will pulse at least 2 cups worth and store the rest in a jar in the pantry so I have some ready to go the next time I'm making these DoubleTree Hotel chocolate chip cookies again!
I measure out and mix the oats, flour, baking soda, salt and cinnamon together with a rubber spatula.
In another mixing bowl, add both sugars and the butter.
Cream them together, they will look like this.
Squeeze the lemon.
Add vanilla extract, lemon juice and eggs, mix until smooth.
Add the flour mixture in two batches.
And mix together until just combined. (Don't overmix.)
Add the chocolate chips and the chopped walnuts.
Again don't overmix the dough.
And then portion out the dough using a cookie scoop. I used to make them huge (like you see above) but I like my dough to go further and make even more cookies for sharing or for those late night cravings. So I use a medium sized cookie scoop now (1.5 tablespoons).
Portion the dough out because this makes your life easier. The dough has to chill and I hate trying to scoop out portions when the dough is rock solid from the refrigerator or the freezer. Chill the dough for a few hours and then bake to your heart's content!
And about this DoubleTree cookie recipe…please make them! I put a quick video together on how to make them too! Enjoy!
These chocolate chip cookies are to die for…they are my absolute favorite…I measure all cookies up to these ones!
Recipe
DoubleTree Cookie Recipe
Ingredients
- 1/2 cup rolled oats
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup unsalted butter, two sticks, softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon freshly squeezed lemon juice
- 2 large eggs
- 3 cups semi-sweet miniature chocolate chips, you can use regular-sized chocolate chips instead
- 1 cup chopped walnuts, optional
Instructions
- Pulse oats in a food processor until semi-fine or fine.
- In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
- To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
- Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
- Using a large cookie scoop (3 tablespoons or you can use a medium-sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
- To bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake for 13 to 14 minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes).
- Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.
Notes
Upload a Photo
Tag on Insta
Leave a Rating
An update: I make these cookies ALL the time! I find that miniature chocolate chips work even better than regular-sized. And above is how I first freeze the dough right after making the cookie dough. Check out how to freeze cookie dough.
Pin it for Later
Osnat Leibel says
Best ever!
Diane Ross says
This is the only chocolate chip recipe I use now. My family buys me the ingredients and asks me to bake them for special occasions, like today, I’m going to make them for Henry’s birthday. I make the dough and place it on the cookie sheet then place everything in the refrigerator for about 30 minutes. This is enough time for the cookies on the trays. I keep putting scoops on the trays and refrigerating until the dough in the bowl is throughly chilled. I always make a double batch.
Bunny Peters says
Could I make these cookies with cashews?
sue says
Love these cookies, they turn out great every time! Just wanted to let you know a by replacing the regular flour with gluten free flour you get an excellent gluten free version.
Dan George says
My weakness is chocolate chip cookies. These look incredible. I will definitely try them.
Anna Van Vulpen says
I have made these cookies and they do taste just like the Doubletree Cookies. My son and I think they are the best chocolate chip cookies ever!
If you haven’t made these oh you must. I am going to make a batch again today. Also, they freeze well unbaked. I followed the directions to the T.
Cristy Nuñez says
Absolutely loooove this recipe!! I’ve made these 5x and they are a hit in my house. My boyfriend likes them better than the actual cookies from Doubletree!
Rob Edwards says
I make these using Salted Caramel Chips instead of Chocolate Chips then put a little Sea salt on top when the first come out of the oven. Everyone always loves them. Thanks for the receipt and the video!!
Ann says
Omg, I’m definitely saving this for later! These’re gonna be a definite favorite of my kids and something they will be constantly craving. I’m dying to give these amazing cookies a try! I’m sure they are heaven. I’m planning to make these the next weekend and invite our neighbors in for a cup of tea or coffee. Lucky me, I have all the ingredients at home. Though now I’m thinking of making mine with dark chocolate and white chocolate. Do you think it’d work? I hope it’ll turn out great.
Julie thank you SO MUCH for inspiring me and all of your useful recommendations. I’m your big fan. You put so much love into what you’re doing. Look forward to your new awesome ideas.
Nova @ The High Strung says
I can say without exaggeration that these are by far the BEST chocolate chip cookies I’ve ever had. This is definitely my new go-to recipe…
Virginia Borges says
These are THE BEST DANG COOKIE ever! Omgggg. I love this recipe. I love how it has a slight crunch to it but moist and flavorful. Thank you so much for sharing!
Victoria says
I did this recipe and next time I would use half the amount of salt just because I could taste the salt a little bit which my kids didn’t really like. Other than that the cookies came out great. Definitely will do again with less salt. Thank you for the recipe.
Roslyn Ballard says
Did you use unsalted butter? Using salted butter & the salt makes them taste salty.
Julie Deily says
Hi Roslyn and Victoria, using salted butter in baking will definitely do that. That’s why the recipe states unsalted butter. I only use unsalted butter in baking so I can control the salt.
LAURYN says
This looks so yummy, i always love your recipes
Gina says
Does it get any better? Delish.!
Thank You,
Gina
Cathy says
I make this recipe with 4 different chips, dark chocolate, milk chocolate, white chocolate and butterscotch. My family loves them!
Gina says
The best! Thank You.
Melonie Jacks says
I just wanted to let you know that I think I’m in love, and I plan on making these with in the next two or three days. I did have a question and I wondered what the lemon juice was for or if it was just something to counteract the sweetness. But I really love the recipe and can’t wait to make them thank you.
Lyla Hassan says
These cookies look so cute and they will taste amazing for sure…Thanks for this recipe 🙂
Vanessa says
So in 2018, I was looking for the perfect double tree cookie recipie and this is it, hands down. I’ve shared it with the best bakers I know and had compliments on 5 different people that these are the best cookies they’ve ever had. Just made my second batch. This recipie is a keeper! (P.s.I am a terrible baker and these came out fantastic).
Julie Deily says
Hi Vanessa, this makes me so happy!! Yay!!
HBK says
These look look/sound incredible! Would they work still if I didn’t use eggs?
Thank you
Julie Deily says
Hi HBK, I have never tried making them without eggs, I think it will change the recipe dramatically. I would try to find an eggless cookie recipe if that’s what you need. Thanks so much!
Jackie Caxaj says
Do I need the lemon juice…I just got everything prepped to make these and realized we’re out of lemons? Help!
Kansas Mom says
If I do not add nuts, should I lessen the amount of salt in the recipe or keep it the same?
Marti @fitwithheart says
omg yum. finally got to try these babies this past year…i can’t wait to try making yours at home!!
Elaine Pacholek says
I’ve made these often (they were great individually wrapped as Fathers Day mementos for the men in church). Today, for the girl’s softball team, I toasted both the walnuts and oatmeal first, then pulsed the oatmeal– everything’s better toasted! I also, as an experiment, mixed in all the chips and nuts before the flour mixture, in an effort to not overmix the dough. We’ll see how this works once they make it to the oven!
Terra says
Has anyone tryed to make these without the oats? I dont have a food processor or have another solution?
Erin Corbin says
Is the lemon flavor prominent?
Kansas Mom says
No, not all.
Denise says
Oh my goodness (OMG). Cookies have never been the highlight of my baking, but these cookies turned out great as I followed your recipe. Santa had a wonderful treat last night … “his favorite” is chocolate chip cookies!!
Julie Deily says
Yay, Denise! That’s awesome!!
Rebecca says
Hi! I just made these, and (of course tasted the batter), I made these as my first cookie batch in my new kitchen-aid professional 600~! I’m so excited to try all of your recipes, these are to die for, can’t wait to share with family and friends!!!! <3 Thank you!
Julie Deily says
That’s great, Rebecca!! Yay! that makes me happy!
Sarah says
Quick or Old Fashion Rolled Oats
Julie Deily says
I use old-fashioned rolled oats, Sarah!
chelsey says
Hi! Is it absolutely necessary to refrigerate the dough at least 2 hours before baking?
Full disclosure: I baked these once a few years ago and have memories of them tasting just as they look in your pictures. I made them again last night and only refrigerated the dough for about 30 minutes. They are not like I remember. They became flat , dark, and crisp/chewy when in the oven for about 12 minutes. I wanted to send these as a gift to a friend, can you help me trouble shoot what I did wrong?
Thanks!
Chelsey
Julie Deily says
Hi Chelsey,
You definitely need to chill them the full time at least. Hope that helps!
Danny says
I’ve probably made these 10 times now. Don’t overmix or they’re cakey. Fresh they are amazing. Afyer a day or two minw tend to get crumbly. These are legit and my favorite cookies. When i dont overmix they’re perfect. I try not to process the oatmeal too much or it becomes part of the flour. I like a little of the oatmeal texture same for walnuts. Super easy too.
Julie Deily says
Hi Danny,
This is so awesome! So glad you love this recipe too!
Courtney says
You said you pulse a large amount and then save the rest. Do you use the same measurement after they’re ground? I guess the question is, does half a cup of rolled oats still equal half a cup when ground?
Julie Deily says
Hi Courtney,
It probably doesn’t exactly but I measure it out before and after…if that makes sense! It comes out the same for me when I have done it both ways.
Kat Kd says
Hi. Mine turned out too soft and fluffy almost cakey… What did I do wrong?
Note; I didn’t refrigerate the dough, could that be the only reason why they didn’t turn out?
Julie Deily says
Hi Kat,
You definitely need to refrigerate them. I am wondering if you accidentally used too much flour and/or over mixed? You want to mix to just combine…often when you over mix a cookie dough, it will make it cakey. Hope that helps!
Lisa says
Just made these today. I had been searching for this recipe and did my research, took the plunge and decided on this one. This is it! Delicious! Followed exactly. Made a batch with nuts and one without. The one with nuts took 14 minutes and the one without took 13. So so good. Thank you for sharing! ????
Odin908 says
I just recently decided to teach myself how to bake and cook. This is the second recipe I’ve ever baked and I will probably never even try a different chocolate chip! Thank you for this amazing site. And I totally disagree about there being too much chocolate chips.
Jack H says
Hello CookieMaster! Made these cookies yesterday with a few recipe errors, but I still can’t stop eating them. I used self rising flour instead of all purpose because thats all I had; didn’t seem to hurt a thing. The only other thing I think I did wrong was I used only 1/2 the lemon juice; your pic showed it cut in half. I can’t wait to make another batch with a full lemon. I used my old blender to process the rolled oats; worked fine. So now I can stop visiting Doubletree hotels pretending to be a guest, just to get some delicious cookies. In all honesty, I think the gracious Doubletree knew I was not a guest, but were happy to oblige me with cookies, anyway. 🙂
Steph E says
Hi! This was a good cookie for certain. My infatuation with the Double Tree cookie also relates to how they seemed to almost be one cookie baked on top of another cookie and I didn’t quite experience this. Any tips? It has been over 10 years since I was able to eat them regularly but that is how I remember them.
Heather says
First off, LOVE this recipe!! I have made them twice now – 1 for a girls’ movie night (they did not last long), and 2nd to have on hand in the freezer (I’m pregnant and want to be able to satisfy any craving quickly).
I tried baking one of my freezer cookies and it spread a lot more than the ones I made in the first batch (which were just overnight in the fridge). Is there a certain protocol for the freezer dough I need to follow?
Julie Deily says
Hi Heather, awesome! No protocol, I just bake them straight out of the freezer!
Judy says
How long do I have to thaw it for? After freezing?
Beth Sterner says
My husband is obsessed with Doubletree’s cookies. Every time we stay at one of their hotels, he seriously eats them for all 3 meals, including snacks. I tried these yesterday at home, and they are spot on, exactly like the real thing!!!!! I’m pretty sure they won’t last very long in my house! So thank you for sharing your recipe. I will definitely be making these over and over again!
Sheila says
I to am curious as to why the lemon juice??
Stephanie Pitts says
It causes a chemical reaction with the baking soda.
Myava says
My cookies taste good but outside browning before center cooks☹️
Danny says
These are money! We’re eating them now and they’re great. Can’t post pics but they look spot on. Love this recipe.
Lara says
I love this cookies fresh and hot. Thanks.
Phi @ The Sweetphi Blog says
Hi Julie,
Just wanted to let you know that these cookies were absolutely delicious!!!!!!!! I’m kind of a picky cookie eater, I have to really love them in order to eat multiples, over and over. These were so good, the first time I made them I ate a 10 cookies!!!! No joke, I could not stop eating them. I’m 9 months preggo so my hubby said not to feel bad lol! I’ve since made a few more batches and have some in the freezer, all ready to go for after baby comes. Thanks for an awesome recipe 🙂
Trent Brookshier says
I’m excited to try it out! Thank you so much for sharing! these are my favorite cookies of all time!
Jessica Gavin says
These cookie look amazing, right up my alley! 🙂
Jeff Winett says
Dear Julie,
it is December 2016, and this is the first time I have visited your site. I made these cookies yesterday, and I have a wonderful idea. You should have a dedicated category called “Various recipes that will give you as much of a thrill as Double Tree Chocolate Chip Cookies”. Of course I’m joking, but maybe not so much. These cookies were stunningly ummmazing. The best I’ve made, let alone, the best to have passed my lips…EVER! Thank you for this recipe, and now to delve into more recipes from your site. Healthy and happy holidays to you and yours.
Julie Deily says
Haha, Jeff. I love it! Thank you for trying out the recipe and sharing your experience! I hope you’ll visit again soon!
Barbara lacivits says
The recipient I am looking for has chocolate chips and chocolate chunks
Julie Deily says
Barbara, you can totally change it to chocolate chips and chunks if you wanted!
connie says
whats the lemon juice for?? just curious.
Cherie Bredal says
How do I adjust for high altitude? I live in Denver 5280.
Aaron E says
WAY too many chips. I used TWO cups of chocolate chips, DARK brown sugar and SALTED butter. This results in a much better cookie that tastes like Doubletree. Theirs are saltier and have more molasses than yours.
Nay says
I mean, to be honest, do you really need a “saltier” cookie?
Laura says
I’m not sure if you are serious or not. If you haven’t tried a saltier cookie, especially a chocolate chip cookie that has more salt, you have missed the boat and I’m sorry for that. Chocolate and salt are marvelous together. Together they are close to being magical. I always use kosher salt in my chocolate chip cookies and go slightly heavier so I can have that touch of heaven. I mean, have you ever had chocolate with salted popcorn? It. Is. Amazing. So YES! Everyone needs to try a saltier chocolate chip cookie!
Kat S says
do you still add the 1 teaspoon salt if u use salted butter ?
Jas says
OMG these cookies are to die for. I would never have thought of adding lemon juice. These taste just like the double tree cookies, if not better. It was hard to fathom that there would be this many chocolate chips, but they worked themselves in. I also added skor bits!
Maria says
Hi. I have some problems with theese cookies :/ they don’t spread, there are just mountains xD I baked them two times and I think that I put too much flour and too little butter xD and as in Croatia we don’t measure in cups it is very difficult to know how much everything do I have to put in xD can you write this recipe in grams? 🙂 and how much milliliters is one teaspoon?
Lauren says
Maria, here is a convertor you can use: http://www.convert-me.com/en/convert/cooking/
Carole smith says
I just finished making the dough for this cookies and put them in the freezer. I started cleaning up and I stopped to read the choc chip cookie recipe on the back of the Hersey’s bag and the Gauradelli bag (I used half semi and half milk chips) and this is the exact same recipe that is on the back of both bags!
The only difference is the addition of the half cup of oats, an additional cup of chips, which had I omitted anyway, and 1 teaspoon of lemon juice, which in 30 quite large cookie is marginal.
l can’t imagine these small changes will make an amazing difference, but if you are considering trying this recipe at least you know that minus the small additions this recipe has been successfully made thousands of times- maybe millions!
Fran says
Thanks for posting this yummy recipe! Stayed at Doubletree in Chicago in March. Left our luggage after checking out and continued sightseeing. When we went back, we went upstairs and each took a cookie for the road!
Laura @ Laura's Culinary Adventures says
I really like double tree chocolate chip cookies! I’m glad I can make them at home now! 🙂
Julie Deily says
Rebeca, so glad to hear this!! Yay!
Rebeca says
Thank you! Thank you! Very big Thank you!
I just loooooove these cookies!!!!!!
I’m also a chocolate chip cookie obsessed girl and these Doubletree cookies are just to die for!
Thanks!
Lori says
I’m anxious to make this. One question, tho. If you pulse 2 cups of oats to make more cookies later, what would be the measurement of the pulsed oats for each batch?
Julie Deily says
Hi Lori!
I just measure it out the same…1/2 cup dry measure even after it’s ground up and it worked just fine. Hope that helps! Hope you enjoy them if you make them!
Tally erp 9 says
Ohhhhh this sounds so delicious!
Patty K-P says
Wow! So many ingredients that were surprising to me – oats AND lemon? Very intriguing! Love that you use miniature chips too… More chips in each cookie 😉
Bryn says
When you grind up larger batches of oats how much do you use for the recipe? I know it calls for 1/2 cup prior to grinding…but what amount do you use after they have been ground? Thanks!!
Mary Frances says
Looks perfectly crunchy and chewy! 🙂
Sarah C. says
I found this recipe a while ago and printed it to try out. I’ve made it quite a few times since, and they’re always a crowd favorite! I have switched up the nuts and chocolate for what I have on hand (pecans or walnuts; minis, semi-sweet, hand-chopped dark chocolate, etc.) but I always find myself coming back to this recipe. Around the holidays last year, I made a double batch and sent them to friends and family. I find myself keeping some of the dough in the freezer whenever I make a batch, and I can always pull out just a few to have fresh cookies after dinner. So good!
I’ve never stayed at doubletree, but I hope their cookies could compare, because these are the best! I’ve just whipped up another batch, and thought it was time to let you know. Thanks for sharing such a wonderful recipe!
Stacy says
LOVE this recipe! I didn’t have mini chocolate chips, but used a combination of milk, semi-sweet, and dark chocolate chips. Oh, these are divine in every way. I shared them with others and they loved them, too! Making more today and can’t wait for that first bite of one from the next batch!
Sue Simpson says
Hi I follow your recipes here in England but I don’t know what you call sticks of butter. In England butter is sold in 8ounce packs, how much would 2 sticks represent. They sound delicious, can’t wait to try them. Sue
Julie Deily says
Hi Sue,
No problem…one stick is 4 ounces here in the US. Hope that helps! So for this recipe which calls for 2 sticks, you would use your 8 ounce pack.
Noel says
I loved the texture of these cookies so soft and beautiful but i’d put much less chocolate chips next time, they were way too sweet. and I’ll skip the cinnamon too.. i put 1 tsp but it was over powering and didnt work well with the flavor of this particular cookie. thanks for sharing the recipe though 😀
Jessie says
It only calls for 1/4 tsp.
Janelle says
I do not own a food processor. Can I use a blender with a pulse option? Thx!
Jessica says
Is it required to put these in the freezer before baking or just an option?
Julie Deily says
Hi Jessica,
You definitely need to chill them before baking…either refrigerate them or freeze them!
Lynn @ The Actor's Diet says
Tomorrow is National Chocolate Chip Cookie Day and I know what I want!
Martha says
They so good! are they crispy?
Jessica Salisbury says
Do you have to freeze the cookies before making no matter what? Or only if your freezing the dough anyways?
Nancy says
I don’t own a food processor- what should I do about pulsing the oats?
Thanks
Megan Ware says
I’ve made these at least 5 times already so I feel like I should comment! This is my go-to recipe every time I need to take cookies anywhere and I want them to be really, really good. I recently baked about 90 of these bad boys for a crew of 40 guys and they were gone before I could turn around.
Julie Deily says
Megan, yay! That’s so awesome to hear! 🙂
Emily @ Life on Food says
I travel a lot and my favorite place to stay is a Doubletree for these cookies. Love these cookies!
Hannah says
These are amazing. I just freeze them, already shaped, and throw them in the oven whenever I need some cookies. They are so soft and chewy and perfect.
Sue says
I would have never thought to add lemon juice.
jen @ one curly fry says
Can’t wait to try these! I can’t add in the nuts because someone is allergic. I hope they come out okay!
esther says
HI Julie
Do you by any chance have the Nutritional facts?
Julie Deily says
Hi Esther,
Unfortunately I don’t. I’m not a registered dietician so I don’t feel comfortable sharing those even if from another source. Thanks so much!
Huyen says
HI, I made these but they didn’t turn out like yours, it did spread but it also puffed up having more of a crumble biscuit than a chewy, crunchy cookie. What went wrong with that?
Julie Deily says
Hi Huyen,
I’m wondering how you measured the flour? Did you scoop it and then level? If you did, there might be too much flour. I show you how to measure the flour in the video. The other problem could be that they didn’t chill long enough. The cookie dough needs to chill for several hours before baking and you don’t need to let them come to room temperature before baking. Hope that helps. Please feel free to email me so we can further troubleshoot.
Thanks!
Erica says
These are the best chocolate chip cookies ever, even beating the NY Times recipe. Not to mention, this recipe has more convenient ingredients and not as much chill time. My husband asked if I put cinnamon in these, so I have to agree that the cinnamon flavor is pronounced, but definitely much welcomed. Thanks for sharing, these are wonderful!
Kimberly VanZandt says
Thank you so much for this recipe!!! I never get to enjoy these cookies because of allergy to walnuts, now I can make them at home! Yummy, I can’t wait, will make them tomorrow!
Felicia says
hi Julie! i made this dough yesterday then today i just realise, my oven is broken. i want to ask you : if i freeze the dough, when will the dough expired? a week, 2 weeks, a month?? thanks!
Rebecca says
Hi Julie,
This looks super delicious! I’m excited to test it out for my family. However, I am wondering if it is possible to use gluten-free flour instead of all purpose flour. Or perhaps any of the other substitutes such as even almond flour, coconut flour, etc?
Mofa says
Hi Julie, any idea to substitute the sugar in case for diabetic person? and how much the amount of those substitution I need?
Thanks
Michelle @ Esculent Dreams says
Ah! Some seriously powerful childhood memories just came flooding back…. they look beautiful!!! Thanks for sharing 🙂
Elena says
I made these last night they came out delicious! Everyone loved them and raved about them. You did a very good job. Thank you for posting this recipe I kept telling everyone how good Doubletree hotels cookies were But no one I knew had been there or tried them so at least now they have an idea.
Felicia says
hi Julie. I’m gonna make this cookie again and i have several question.
1. what happen if i’m using smaller scoop for the dough? will it change the texture later? what would it be?
2. what happen if i refrigerate the dough for 36 or 48 hours? will it bring rich texture like NYTimes recipe, or overnight is the maximum time to refrigerate the dough?
thanks 🙂
Julie Deily says
Hi Felicia,
So glad they turned out the other day when you made them.
If you’re going to refrigerate for longer than a day or two, I would freeze them, see my tips for freezing. They taste great when you freeze the cookie dough and bake.
As for smaller cookie scoops, I haven’t tried that with this cookie recipe so I’m not exactly sure how they will be texture, size and thickness but I’m sure you will need to bake them for less time.
Felicia says
hi Julie! yesterday i baked this cookies and it turn out great! i follow this recipe EXACTLY and it was amazing! thanks 😀 😀 😀 my bubby and my friend like it soooo much. they said this cookie’s perfect! thank you sooo much 🙂
felicia says
thanks for your reply and recommendation, Julie 🙂 i’ll try soon 😀
Felicia says
Hi, Julie. once i baked CC Cookies with 1 1/4 cup white sugar 1 1/4 brown sugar and 4 1/4 flour. that’s mean 1 : 1 : 3,4 right? it was a great recipe but way too sweet for my taste.
in this recipe, i found it has 1 : 1 : 3 by white sugar : brown sugar : flour (hopefully my logic correct hehe). is it okay to cut the amount of sugar on this recipe by 1/2 cup of each sugar?? Thanks. have a lovely day 🙂
Julie Deily says
Hi Felicia,
I’m confused, the measurements for sugar are 3/4 (0.75) cup light brown sugar and 3/4 (0.75) cup sugar not 1.25 cups each sugar. The amount of flour is 2 1/4 (2.25) cups. Completely different than what you mentioned here, is that why it was too sweet? As for changing the amount of sugar in any baking recipe that’s been tested, I say do that at your own risk, I’m not sure because I haven’t tried it and can’t guarantee success. Hope this helps and hope you have a nice day too!
Felicia says
thanks for the reply, Julie. i mean by 1 1/4 white sugar, 1 1/4 brown sugar and 4 1/4 flour was on other recipe that i’ve baked long time ago and that recipe way too sweet for my taste. from that experience, i always count the ratio for those 3 ingredients before baking. my old recipe has 1 : 1 : 3,4 (the ratio), otherwise your recipe has 1 : 1 : 3. im afraid that this recipe is too sweet like my old recipe :(. i wont let that bad thing happen again. that’s why i asked you : is it okay to cut the amount of sugar? will it affect the texture of the cookie later? hehe 🙂
Julie Deily says
Hi Felicia, As mentioned before, this is a tested recipe. When you change ingredients or measurements in baking, it can dramatically change the results. I can’t guarantee success because I have not done what you’re asking. It’s best to find a recipe that matches your ratio or find a cookie recipe that has a little saltiness to it to balance the sweetness. I have one here: https://www.thelittlekitchen.net/white-chocolate-toffee-crunch-cookies-recipe/
Ni nah says
I’ve just made this today and it is yummy howver my cookies didn’t look like what’s in your picture, mine didn’t spread out. How do you get your cookies thin? I’ve tried using the small ice cream scooper thinking it would make a difference but it ljust turned out like a small fat cookie. Any advice? thanks
Julie Deily says
Hi Ni Nah,
I use a large cookie scoop – 3 Tablespoons. If yours is small, it may not spread much. Also be sure that the oatmeal is ground fine and that you use the entire 3 cups of chocolate chips. Hope that helps!
Amanda says
I just made these this morning and they are TO DIE FOR!! I don’t know how I’ll give them away on Christmas cookie trays 🙁
Chastin Pittman says
This recipe seems very similar to the Double Tree hotel cookie recipe. Although on the ingredients list on the back of the paper wrapper, the flour is actually “whole wheat”. I made them both with white flour and white whole wheat and confirmed that white whole wheat is more in line with the fresh warm cookie you get when you check into the hotel. Both types of flour make a great cookie but if you want to stick with more of the original recipe use what’s located on the actual ingredients list. BTW, I travel a lot and stay exclusive at the double tree and have many cookie wrappers to confirm this.
Sadie says
Julie – I’ve been meaning to thank you for this recipe for awhile now. I stayed at a Doubletree Hotel last year and was treated to one of these cookies. I loved them so much I bought a box for my hubby. So when I saw your recipe, I printed it out right away. I think they turned out even better than the ones from the hotel – maybe because we barely let them cool off before sampling them. My hubby’s comment after the first cookie was, “You could go to jail for these!” Next time, I’m going to double the recipe. Thanks, again!
Julie Deily says
Hi Sadie,
First thanks so much for visiting my blog! I hope we get to meet in person next year!! You are so sweet, I wish I could take full credit for this recipe, I love it so much too! I love your husband’s comment! One other thing, I freeze that dough so if I have a midnight snack craving, I can just bake them! 🙂 Hope you have a nice day!
Lisa says
On my list of recipes to make! And thanks for the tip on how to freeze dough. So handy.
Julie Deily says
Hi Lisa, I hope you enjoy them!
Angela says
I’ve been baking for over 30 years and chocolate chip cookies are a staple and this is now my go to recipe!! Thanks for the tip on using the scoop to freeze and save for later (much better than a roll). I used my 3 tbsp scoop and only got 19 balla, but I broke each ball in half and baked and had regular, palm sized cookies. Put some in the microwave for 8 seconds the next day, still devine!!
Julie Deily says
That sounds great, Angela!!
cathy says
I find it odd that you state not to copy and publish recipes, when, well, what do you think you did with this recipe? is is exactly what is on the webpage where you actually found this recipe. Sure hope you followed your own ethics and obtained PERMISSION before re-publishing the recipe!
Julie Deily says
Hi Cathy, I didn’t copy and paste the recipe. First, I did tweak it slightly and if you took the time to compare the two texts I did rewrite the instructions in my own words. I ask people to ask before republishing my recipes and my images in its entirety, I think that’s the right thing to do. Thanks for your comment.
Shaina says
These look so good. I love oats in chocolate chip cookies. It seems to give it just a bit of added nuttiness that goes a long way.
Terri C says
I’ve been wanting to make these and now that I have the recipe and know they are good I will do it!
Lindsay says
Just wondering if you would no why mine didn’t spread? They are supper yummy but they are more like mounds than cookies 🙂
Julie Deily says
Hi Lindsay, I’m not sure. Did you follow the recipe exactly? Only one thing I could think of is if you’re measuring your flour incorrectly and it has too much? I use the first method from this post: https://www.thelittlekitchen.net/how-to-measure-flour/ Let me know and I’m sorry they didn’t turn out as expected.
Julie Deily says
Hi Lindsay,
I have been meaning to write to you. Last month, I made these cookies again and they didn’t spread. It was the oddest thing. One thing I did differently was I didn’t have enough chocolate chips and I thought it would work just fine. And that’s what my problem was, the ratio of chocolate chips to dough wasn’t right. I have even used mini chocolate chips but the full 3 cups are so important. I’m wondering if that could have been the case for you? I’m still pondering what could have gone wrong in your case. Let me know!
Kristin says
I have the same problem – I’ve made these cookies twice now and each time they didnt spread. I still devour them cause their delish but am wondering if I am doing something wrong that they are not spreading – I used one whole bag (little less than three cups) of mini chocolate chips but I really dont think that could be the issue.
Just wanted to see if you had an update on this issue.
Thanks! 🙂
Julie Deily says
Hi Kristin,
How long do you chill the dough for?
Like I said before, I have done less than 3 cups of chocolate chips and it did not spread correctly. I follow the recipe exactly and chill the dough in the freezer for a least a few hours and they come out fine. So odd! Sorry they didn’t turn out the same for you. Feel free to email me and we can troubleshoot together.
Robin says
Can’t wait to try these! Question for you…if you freeze them do you have to thaw them before baking them or put them straight into the oven from freezer ? Thank you!!
Julie Deily says
Hi Robin, I have done both, sometimes I put them on the counter for a few minutes or in the fridge for a few minutes and then bake them. And I have baked them straight from the freezer and it’s fine. Hope you enjoy them!
Robin says
Thank you so much Julie!! Made them tonight straight from the freezer and they turned out great! This is my new go to chocolate chip cookie recipe!! 🙂
Julie Deily says
Hi Robin, that’s so awesome to hear!!!
Fredi says
This is a FABULOUS recipe!! Thanks so much for sharing. I used to make my CC cookies with cinnamon and oats (not ground)… but grinding the oats, and adding the lemon juice makes this a great recipe! Thanks so much!
cat says
i made these cookies but i was disappointed with the taste of it 🙁 on with my next search of cookie recipes! i really had hoped this would taste like the hiltons one! the cinnamon was too strong of a flavor and i dont remember cinnamon in the hilton cookie. also the texture was so cakey for some reason. maybe bc i overmixed. idk.. thank you anyway for the recipe!
Julie Deily says
Hi Cat, do you mean Doubletree or the Hilton (I know it’s the same company but I wasn’t sure if both hotels serve different cookies)? There’s only 1/4 teaspoon of cinnamon in the recipe and it makes about 30 cookies so it shouldn’t have been that strong for sure! And if it was cakey, with any cookie or brownie recipe, you don’t want to overmix or that will happen. I’m really sorry it didn’t turn out as expected for you!
cat says
thanks for your reply! yes i meant to say the hilton doubletree hotel! im going to try your nytimes recipe, that seems to have great reviews and ill remember to not overmix. 🙂 hope you are having a goooodnight!
Gabby says
Hi, I was wondering if I can use extra thick rolled oats instead?
Julie Deily says
Hi Gabby, I don’t see why not since you’re going to be processing them with a food processor. I can’t guarantee the same results though since I haven’t tried this recipe with the extra thick rolled oats.
Heather says
Love these cookies! I just made the dough (which is delicious) and refrigerated it for about 8 hours. However, they spread out a lot and the edges got very burnt. My oven temp was right at 350 and my baking soda is fine. The only substitution I made was pecans instead of walnuts. Do you know what could have gone wrong?
Julie Deily says
Hmmm, I not sure. Do you have a thermometer where you can test the actual temperature of your oven? That’s what I’m thinking of and some ovens run hotter than others so maybe you should bake yours for less time? I’m going to make these cookies again soon! I don’t think the substitution of pecans could add to this but you never know. I have never made them with them! Sorry I don’t have many answers. You’re welcome to send me a picture of the cookies. I would like to see them if possible!
capturing joy with kristen duke says
Those look amazing!!!
Barri says
Just made these last night, so yummy!! Mine came out thicker than yours, next time going to try two tablespoons instead of three! 🙂
Ivy says
I can’t understand what I’m doing wrong. I’ve made these twice and they spread out so much. Regardless, they are delish. I just want them to look like… well….cookies.
Julie Deily says
Hi Ivy, they do spread…if you use a large cookie scoop (3 Tablespoon) like I do, it makes a big cookie. Having said that, if it spreads too much, are you refrigerating the cooke for at least 3 to 4 hours before baking them?
Ivy says
I’ve done it three ways. I’ve baked right away (because I just couldn’t wait) put it in the freezer and in the fridge overnight. They all turn out the same way. Is it possible my baking soda is old? I also make my own brown sugar, could that also be an issue?
Julie Deily says
Hi Ivy,
It could very well be your baking soda, it should be replaced at least every six months. Have you tried any other cookie recipe and had trouble lately? Also, I’m not sure about the brown sugar affecting it but I use store bought brown sugar. Two other things, are you food processing the oats and do you refrigerate it after you scoop the cookie dough balls? That’s what I do. If you’re using your hands to make the cookie dough balls, it will warm the dough and cause your cookies to overspread.
I’m sorry you’re having trouble. I have made this recipe so many times and don’t have the trouble you are. Good luck if you try it again!
Lovelle says
Ok, so I made these again… like 3 more times. And they still have a “cakey” texture. Dont understand what I could be doing wrong because I have followed the recipe to the tee. In the middle of the baking, I can see them slowly rising. Do you have any suggestions? The taste is great, but the texture is just awful.
Julie Deily says
Hi Lovelle, that stinks. I’m sorry to hear that! Only a couple of things come to mind, you said you grinded up the walnuts, I have never done that so I don’t know if that would affect the texture. The other thing is to be sure not to overmix the dough. Overmixing cookies and brownie batter can make things have a cake like texture. Once you get the flour into the dough, that’s when you want to be careful about overmixing. Mix just to combine. I hope that helps!
Lovelle says
Thanks for the fast reply Julie. You have a great point, I probably am overmixing it and not even realizing it. Thank you. I will try these puppies one more time. I wont even grind the walnuts this time.
Lovelle says
I made these last night as well and they were… OH EM GEE Deelish! The intense awesomeness flavor from the oats, cinnamon and brown sugar… my god.
I skipped the refrigeration step for my test batch… Couldnt help it. I didnt want to wait 2 whole hours just to eat cookies (plus it was kinda late at night). The taste was DEFINITELY on point. Soooo freaking good. I placed the rest of the scooped batter in the freezer for today to finish baking off. (Brought some of the test batch cookies to work with me this morning… still debating on whether or not I want to share – probably not though)
***To anyone popping them straight into the oven before the refrigeration step, just know that they will be “cakey”. I hate cakey cookies, but these were the bomb! mmmm…
Lovelle says
Also im not much of a walnut girl but I felt like if I omitted them, then these cookies just wouldnt be the same. So I halfed the amount called for and ran them through my food processor for about a minute. This made alllll the difference in the world because I still get the flavor but I dont have to worry about biting into one and cracking my tooth!
thanks for the great recipe 🙂 Will def be making again and again.
Jamie says
I’ve stayed at a DoubleTree once and loved the warm cookie they greet you with. These are absolutely the BEST chocolate chip cookies I’ve ever made. I altered the recipe slightly and only used 2 cups of chocolate chips, instead of 3. And, next time I’ll add another cup walnuts. But I had to comment and THANK YOU for sharing an awesome recipe! 🙂
Caroline says
These cookies are calling my name….loudly! ;D Admittedly, cookies are not my specialty…I’ve had lots of fails in the cookie department…so I’m always looking for “the best” cookie recipe I can get my hands on…and I try to promise myself I won’t change a thing to mess them up! Glad I found your “best”! Can’t wait to make them!
Marilyn @ Forkful says
Thank you for such a great time at the bake sale. The Winter Garden Farmer’s Market was jumpin’ that day with a bigger variety of food, crafts, and plants than I could have imagined.
I can’t wait until the next bake sale!
Chung-Ah | Damn Delicious says
Perfection. Definitely need to make this. I haven’t baked cookies in so long!
Nutmeg Nanny says
Oh yes! I have to make these, they look so perfect!
vanillasugarblog says
I remember anna over at cookie madness doing this recipe years ago, and I feeling bad that I’ve never heard of them. That’s my lack of traveling right there. LOL
Kiersten @ Oh My Veggies says
Ooh, they look so soft and perfect–yum!
Tracy | PeanutButter and Onion says
I am always on the hunt for the perfect chocolate chip cookie… I will try these for sure. Thanks. I wish my community had a food blogger bake sale. How do you even know if another blogger lives in the same area…;)
Sommer @ ASpicyPerspective says
I love those cookies! Yours look even better!
Sara @ Confectionary Tales says
Oh my god these look delicious!! I think I found what I want to bake tomorrow when I get home.. Great post!
Stephanie@Henry Happened says
chocolate chip cookies never get old! I could make them every week, haha!
Wendy says
I saw this recipe on Pinterest and I made these today with a few tweaks (I live at an elevation of about 7000 ft) and they came out so wonderful! Crispy edges and soft chewy middles! So good!!
Tahnycooks says
These look soooo good, a perfect cookie! Congrats, on a successful bake sale! What a great cause!
Linda | The Urban Mrs says
As always, you’re amazing, Julie. love your recipe, video, and willingness to help! We all love doubletree hotel cookies, in fact, that’s the main reason we stayed there most of the time. ;D
nessa says
Want these right now! Thanks for the recipe!
Candice says
Julie,
The cookies look great! What’s the texture of the cookies?
Julie Deily says
I feel like they are a little meatier than regular chocolate chip cookies because of the ground up oats and the walnuts. And there are tons of chocolate chips since it takes three cups! Hope that helps!
Rachel @ Following In My Shoes says
Ha — the pull-back reminds me of something I was going to talk to you and Kiersten about. 😉
And .. I am so SAD that I don’t have choc chips in my cabinet right now. That needs to be remedied STAT.
Julianne @ Beyond Frosting says
Oh these look gooooood! I really wanted to participate in a food bloggers bake sale but the closets one to me is several hours away.
Courtney says
Ohhh chocolate chip cookies are my weakness. Love that they have oat in them too! That makes them kind of healthy, right? 🙂
Diane (createdbydiane) says
These looks are full of yumminess! They look PERFECT Julie 🙂
katie says
These cookies were AMAZING! I’m so glad you posted the recipe so we can make them at home. Jon couldn’t stop raving about them and we all know he is like a NY time food critic! lol. Thanks again for being such a great co-organzier with me!
Helene D'souza says
Ah no you are not a nerd! lol
Well, I can’t blame you, choco chip cookies are some of the best and naming 3 recipes “the best ever” is alright. We all do that 😉
wow 700 $ for the bake sale! Congrats to that, awesome achievement.
Have a nice weekend!
Stephanie @ Eat. Drink. Love. says
I have never had their cookies, but they sound yummy!!
Dorothy @ Crazy for Crust says
WOW. These are amazing! As soon as I read “Doubltree” my mouth watered. I can’t wait to try these!
Glory/ Glorious Treats says
So incredibly perfect and delicious looking!! I wish I could have two… or three right now!
Gerry @ Foodness Gracious says
Looks like a tasty cookie and packed with chips! Just how I like em’ Can I request you for the next Great cookie swap? 😉
Pamela @ Brooklyn Farm Girl says
I’m the same way with chocolate chip cookies, I love them all! Great share, I will be making these!
Laura (Tutti Dolci) says
These cookies look fabulous!
Nita says
I appreciate you sharing the pull back shots. They are a great reference since I am new to food styling and photography.
Cassie says
So glad the sale was successful. Great job remaking these cookies…they look amazing!
Anna @ Crunchy Creamy Sweet says
I’ve never heard of these cookies but they do look scrumptious! Pinning! PS Love your behind the scenes shot!
Elizabeth @ Confessions of a Baking Queen says
UMM hello I love double tree cookies! I used to always go to the front desk and ask for just one more please! LOL and I totally agree with chocolate chip cookies, I have so many favorites 🙂
JaneC says
I was just looking for some cookies to take to a gathering. These are going to be the ones. Thanks!
claire @ the realistic nutritionist says
oh yes. making these now!
Meagan @ A Zesty Bite says
Sometimes I pick the Double Tree Hotel just so I can get these delicious cookies! Now I can make them at home. Thanks Julie!
Monica says
I’ve made these cookies! Stayed at a DoubleTree once and was very pleasantly surprised by these big warm cookies. They wouldn’t give me the recipe (of course) so I made the copycat. I don’t know if it’s from being tired after traveling and the surprise of a fresh cookie just makes it taste better under that scenario but the ones I made at home just weren’t quite the ones I got at DoubleTree. But that’s okay! I agree that they are delicious nonetheless!
Julie Deily says
Monica, I hear you! I honestly think sometimes things taste better when someone else makes them for you! 🙂
Alejandra says
I love the video! I probably would have just run off with the bowl of cookie dough and a spoon. Now I’m totally craving these…
Brian @ A Thought For Food says
Yeah… I have an obsession as well… which is why I usually avoid making them. But how can I avoid trying these beauties?!?!
shelly (cookies and cups) says
I was going to make these!! Such a fun recipe!
Katrina @ Warm Vanilla Sugar says
These look straight up PERFECT! Also, can’t wait to hear more about that conference!
Rachel Cooks says
These look perfect!
Tieghan says
These look perfect. Wow! You did an awesome job! I want one for breakfast!
Averie @ Averie Cooks says
Your cookies are gorgeous & I can see why they’re in the top 3 of choc chip cookie recipes! I want to try these! I’ve never even seen a copycat recipe for the DT cookies. But now I know where to come to get it 🙂