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Homemade Copycat Doubletree Cookies photo
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Copycat Doubletree Cookies

Chewy, chocolate-studded cookies with walnuts that replicate the DoubleTree hotel classic.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 26 servings

Ingredients

  • 0.5 pound butter softened
  • 3/4 cup granulated sugar + 1 tablespoon
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1 1/4 teaspoons vanilla extract
  • 1/4 teaspoon lemon juice fresh squeezed
  • 2 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • pinch ground cinnamon
  • 2 2/3 cups semi-sweet chocolate chips Nestle Tollhouse
  • 1 3/4 cups walnuts chopped

Instructions

  • Line two baking sheets with parchment paper and preheat the oven to 300°F (150°C).
  • In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the softened butter with the granulated and brown sugars on medium speed until creamy, about 2 minutes.
  • Add the eggs, vanilla, and lemon juice; mix on low to incorporate about 30 seconds, then increase to medium and beat until light and fluffy, about 2 more minutes, scraping the bowl as needed.
  • Reduce mixer speed to low and add the flour, rolled oats, baking soda, salt, and cinnamon; mix just until combined, about 45 seconds. Do not overmix.
  • Remove the bowl from the mixer and fold in the chocolate chips and chopped walnuts with a spatula or spoon until evenly distributed.
  • Scoop portions of dough about 3 tablespoons each and place them about 2 inches apart on the prepared baking sheets.
  • Bake one sheet at a time in the preheated oven for 20–23 minutes, until the edges are golden brown and centers are still soft.
  • Remove the cookies from the oven and allow them to cool completely on the baking sheet, about 1 hour.

Equipment

  • stand mixer or large mixing bowl and hand mixer
  • rubber spatula or spoon
  • Measuring cups and spoons
  • baking sheets (2)
  • Parchment Paper
  • cookie scoop (3 tablespoon) or tablespoon
  • cooling rack (optional)

Notes

  • Use rolled oats, not quick oats, for the right chewy texture.
  • Butter should be softened, not melted, to prevent excessive spreading.
  • Omit nuts if allergic or undesired.
  • Substitute pecans for walnuts if preferred.