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DoubleTree Cookie Recipe

DoubleTree Hotel Chocolate Chip Cookies

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.

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!

DoubleTree Hotel Chocolate Chip Cookies thelittlekitchen.netDoubleTree Hotel Chocolate Chip Cookies thelittlekitchen.netDoubleTree Hotel Chocolate Chip Cookies thelittlekitchen.netI 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!

Food Blogger Bake Sale

There’s our great group! What a lovely bunch of ladies!

DoubleTree Hotel Chocolate Chip Cookies

First things first, pulse the oats in a food processor.

DoubleTree Hotel Chocolate Chip Cookies

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!

DoubleTree Hotel Chocolate Chip Cookies

I measure out and mix the oats, flour, baking soda, salt and cinnamon together with a rubber spatula.

DoubleTree Hotel Chocolate Chip Cookies

In another mixing bowl, add both sugars and the butter.

DoubleTree Hotel Chocolate Chip Cookies

Cream them together, they will look like this.

DoubleTree Hotel Chocolate Chip Cookies

Squeeze the lemon.

DoubleTree Hotel Chocolate Chip Cookies

Add vanilla extract, lemon juice and eggs, mix until smooth.

DoubleTree Hotel Chocolate Chip Cookies

Add the flour mixture in two batches.

DoubleTree Hotel Chocolate Chip Cookies

And mix together until just combined. (Don’t overmix.)

DoubleTree Cookie Recipe Photo 2

Add the chocolate chips and the chopped walnuts.

DoubleTree Hotel Chocolate Chip Cookies

Again don’t overmix the dough.

DoubleTree Hotel Chocolate Chip Cookies

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!

DoubleTree Hotel Chocolate Chip Cookies

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!

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Yield: 28-30 large cookies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Having made these cookies a bunch of times, my favorite semisweet chocolate chips for this recipe are Ghirardelli miniature ones.

DoubleTree Cookie Recipe


  • 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)


  1. Pulse oats in a food processor until semi-fine or fine.
  2. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.

Tip: Freezing your cookie dough for later, let’s you have fresh baked cookies anytime you want them! Here are some tips on how to freeze cookie dough.

Modified from this recipe.

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Doubletree Hotel Chocolate Chip Cookies from

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.

DoubleTree Hotel Chocolate Chip Cookies

Disclosure: There are affiliate links in this post.


  1. 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!

  2. 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!

  3. 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! 🙂

  4. 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…

    • 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.

  5. 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.

    • 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!

      • 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.

  6. 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.

    • 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?

      • 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?

        • 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!

  7. Just made these last night, so yummy!! Mine came out thicker than yours, next time going to try two tablespoons instead of three! 🙂

  8. Those look amazing!!!

  9. 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?

    • 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!

  10. Hi, I was wondering if I can use extra thick rolled oats instead?

    • 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.

  11. 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!

    • 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!

      • 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!

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  13. 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!

  14. 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!!

  15. Just wondering if you would no why mine didn’t spread? They are supper yummy but they are more like mounds than cookies 🙂

    • 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: Let me know and I’m sorry they didn’t turn out as expected.

    • 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!

      • 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! 🙂

        • 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.

  16. I’ve been wanting to make these and now that I have the recipe and know they are good I will do it!

  17. 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.

  18. 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!

    • 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.

  19. 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!!

  20. On my list of recipes to make! And thanks for the tip on how to freeze dough. So handy.

  21. 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!

    • 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!

  22. 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.

  23. 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 🙁

  24. 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

    • 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!

  25. 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 🙂

    • 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!

      • 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 🙂

  26. thanks for your reply and recommendation, Julie 🙂 i’ll try soon 😀

  27. 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 🙂

  28. 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 🙂

    • 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.

  29. 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.

  30. Ah! Some seriously powerful childhood memories just came flooding back…. they look beautiful!!! Thanks for sharing 🙂

  31. Hi Julie, any idea to substitute the sugar in case for diabetic person? and how much the amount of those substitution I need?


  32. 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?

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  34. 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!

  35. 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!

  36. 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!

  37. 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?

    • 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.


  38. HI Julie
    Do you by any chance have the Nutritional facts?

  39. Can’t wait to try these! I can’t add in the nuts because someone is allergic. I hope they come out okay!

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