Crack the 5-Star DoubleTree Cookies Recipe at Home

Name: Crack the 5-Star DoubleTree Cookies Recipe at Home
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 large eggs; 1 1/2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1/2 cup rolled oats; 1 teaspoon baking soda; 1 teaspoon salt; 1/4 teaspoon cinnamon; 2 cups semi-sweet chocolate chips; 1 cup chopped walnuts

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You know that warm, welcoming feeling when you walk into a DoubleTree hotel and they hand you one of their famous cookies? That first bite of soft, chewy goodness packed with melty chocolate chips and crunchy walnuts? I’ve been obsessed with recreating that magic at home ever since my first stay years ago. After dozens of batches (and many happy taste-testers), I’ve cracked the code on these iconic DoubleTree Cookies. Trust me, your kitchen will smell like a five-star hotel lobby in no time, and your family will beg you to make these again and again!

Why You’ll Love These DoubleTree Cookies

These cookies aren’t just good—they’re “hide-them-from-your-kids” good! Here’s why they’ll become your new favorite:

Perfect texture: Soft centers with slightly crisp edges that stay chewy for days
Flavor bomb: Chocolate chips AND walnuts in every single bite
Secret ingredient: A hint of cinnamon that makes them taste extra special
Easy to make: No fancy equipment needed – just a bowl and some love

I’ve made these for every potluck since I perfected the recipe, and they always disappear first!

DoubleTree Cookies Ingredients

Here’s everything you’ll need to make these famous cookies – I promise you probably have most of this in your pantry already! The secret is in the perfect balance of ingredients, just like the hotel uses. I’ve grouped them so you can grab what you need at each step:

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened (take it out 30 minutes before baking)
3/4 cup granulated sugar
3/4 cup packed brown sugar (dark brown gives the best flavor!)
2 large eggs (room temperature blends better)
1 1/2 teaspoons pure vanilla extract (none of that imitation stuff!)

Dry Ingredients

2 1/4 cups all-purpose flour (spoon and level it – don’t scoop!)
1/2 cup old-fashioned rolled oats (not quick oats – they change the texture)
1 teaspoon baking soda
1 teaspoon salt (I use kosher – it distributes better)
1/4 teaspoon cinnamon (the secret ingredient that makes them special)

Mix-Ins

2 cups semi-sweet chocolate chips (I sometimes do half milk chocolate for variety)
1 cup chopped walnuts (toast them first for extra flavor if you have time!)

See? Nothing too fancy – just simple ingredients that transform into something magical when combined. Now let’s get mixing!

How to Make DoubleTree Cookies

Okay, let’s get baking! These cookies come together in just a few simple steps, but I’ll walk you through each one to make sure you get that perfect DoubleTree texture. Pro tip: Read through all the instructions before starting – I’ve included all my little tricks!

Mixing the Dough

First things first – preheat your oven to 350°F (175°C). This gives the oven time to get nice and even before our cookies go in. Now for the fun part!

Grab your softened butter and both sugars. Cream them together with a hand mixer (or stand mixer if you’re fancy) for about 2-3 minutes until light and fluffy. Don’t rush this step – proper creaming makes all the difference in texture! When it looks like pale brown sugar frosting, you’re golden.

Add the eggs one at a time, mixing well after each, then splash in that vanilla. The batter might look a bit curdled here – totally normal! It’ll come together when we add the dry ingredients.

Now for the dry team! Whisk together all those dry ingredients (flour through cinnamon) in another bowl. Gradually add this to your butter mixture, mixing just until combined. Overmixing = tough cookies, and we don’t want that!

Baking the DoubleTree Cookies

Time for the best part – the chocolate and walnuts! Fold them in gently with a wooden spoon or spatula. The dough will be thick and chunky – that’s how we like it!

Drop rounded tablespoons of dough onto ungreased baking sheets (I use a cookie scoop for perfect portions). Give them about 2 inches of space – these babies spread! Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone.

Here’s my secret: pull them out when they look “almost done” – that’s how you get that signature chewiness. Let them cool on the baking sheet for 2 minutes (they’ll keep cooking slightly), then transfer to a wire rack. Try not to eat them all at once – if you can resist!

Tips for Perfect DoubleTree Cookies

After making dozens of batches (and eating way too many test cookies), I’ve picked up some foolproof tricks to make your DoubleTree Cookies absolutely perfect every time. These little details make all the difference between good cookies and “oh-my-goodness-I-need-another-one” cookies!

Butter at the Right Temperature

This is non-negotiable! Your butter should be softened but still cool – about 65°F. Press it with your finger – it should leave an indent but not feel greasy. Too soft? Your cookies will spread too much. Too cold? They won’t cream properly. I leave mine out for 30-45 minutes before baking.

Measure Flour the Right Way

Too much flour = dry, cakey cookies. Spoon flour into your measuring cup and level it off with a knife – never scoop directly from the bag! For extra precision, I sometimes weigh my flour (285g for this recipe).

The Underbake Trick

Pull cookies out when the edges are golden but centers still look slightly underdone. They’ll continue cooking on the hot baking sheet. This gives you that perfect soft center with just the right chew.

Toast Those Nuts

If you’ve got 5 extra minutes, toast your walnuts in a dry skillet over medium heat until fragrant. It deepens their flavor and makes them extra crunchy. Just let them cool before adding to the dough!

Storage Secrets

Store cooled cookies in an airtight container with a slice of bread – the bread keeps them soft for days! For longer storage, freeze dough balls and bake straight from frozen (just add 1-2 minutes to baking time).

Follow these tips, and I promise your cookies will rival the hotel’s version – maybe even better because they’re made with love in your own kitchen!

DoubleTree Cookies Variations

One of my favorite things about these cookies is how easily you can mix things up! While the classic version is perfect as-is, sometimes it’s fun to play around with different flavors. Here are my favorite twists that still keep that signature DoubleTree magic:

Nut lovers: Swap walnuts for pecans or hazelnuts – toast them first for extra flavor!
Chocolate choices: Try dark chocolate chips instead of semi-sweet, or do half white chocolate for a sweeter bite
Oat lovers: Add an extra 1/4 cup oats for a heartier texture (just reduce flour by 2 tablespoons)
Spice it up: Add 1/4 teaspoon nutmeg with the cinnamon for extra warmth
No nuts: Simply leave them out and add an extra 1/2 cup chocolate chips instead

My husband’s favorite version uses pecans and dark chocolate – he swears it’s even better than the original! The beauty of this recipe is how forgiving it is, so don’t be afraid to make it your own.

Storing and Freezing DoubleTree Cookies

These cookies stay amazingly fresh if you store them right! At room temperature, keep them in an airtight container with a slice of bread – the bread keeps them soft for up to 5 days (if they last that long!). For longer storage, freeze baked cookies in ziplock bags for 2-3 months – just thaw at room temp when the craving hits. My favorite trick? Freeze unbaked dough balls on a tray, then transfer to a bag. You can bake them straight from frozen – just add 1-2 extra minutes to the baking time for fresh cookies anytime!

DoubleTree Cookies Nutritional Information

Okay, let’s be real – we’re not eating these cookies because they’re health food! But if you’re curious about what’s in each delicious bite (or need to plan your cookie indulgence), here’s the breakdown per cookie. Remember, these values are estimates – your exact numbers might vary slightly based on your specific ingredients and how big you make your cookies!

Calories: 180 (worth every single one!)
Total Fat: 9g (that butter makes them so rich)
Saturated Fat: 4.5g
Cholesterol: 25mg
Sodium: 120mg
Total Carbohydrates: 22g
Dietary Fiber: 1g (thanks to those oats and nuts!)
Sugars: 12g
Protein: 2g

Nutritional values are estimates and vary based on ingredients/brands used. I calculate these based on standard measurements, but your cookies might be slightly different depending on how you scoop them or which chocolate chips you use. My philosophy? Enjoy them in moderation (or not – no judgment here!) and savor every bite of that perfect chewy texture.

DoubleTree Cookies FAQs

I get so many questions about these famous cookies – here are the ones that pop up most often in my kitchen and in the comments. If you’ve got a burning cookie question, chances are I’ve answered it below!

Can I leave out the nuts?

Absolutely! While walnuts are traditional in DoubleTree Cookies, I know not everyone’s a fan. Just skip them and add an extra 1/2 cup of chocolate chips instead. The cookies will still be delicious – just a bit less crunchy. My niece has a nut allergy, so this is how I make them when she visits!

Why do these cookies have oats?

Those rolled oats are one of the secret ingredients that give these cookies their signature texture! They add just enough chewiness without making the cookies taste like oatmeal. Make sure to use old-fashioned oats – quick oats will make them too soft. The oats also help keep the cookies moist for days (if they last that long!).

Can I use margarine instead of butter?

I don’t recommend it! Butter gives these cookies their rich flavor and perfect texture. Margarine can make them spread too much and taste artificial. If you must substitute, use a high-quality butter substitute (not spread or tub margarine), but honestly? The real deal is worth it for these special cookies.

Why are my cookies flat?

Oh no! Flat cookies usually mean your butter was too soft or your baking soda is old. Make sure your butter is cool to the touch (about 65°F) when creaming. And check that baking soda – if it doesn’t fizz when you add vinegar, it’s time for a new box. Chilling the dough for 30 minutes before baking can help too!

Yes, and it’s one of my favorite tricks! Scoop the dough into balls, freeze on a tray, then transfer to a ziplock bag. They’ll keep for 3 months – just bake straight from frozen, adding 1-2 extra minutes. Perfect for when cookie cravings strike unexpectedly (which happens more often than I’d like to admit!).

Okay, now it’s your turn! Whip up a batch of these DoubleTree Cookies and let me know how they turn out. Did they bring back memories of hotel stays? Did your family go crazy for them like mine does? Snap a photo and share your results in the comments below – I love seeing your cookie creations! And if you have any special twists you tried (extra cinnamon? different nuts?), I want to hear all about it. Happy baking, friends – may your kitchen smell like warm chocolate and your cookie jar never be empty!

Crack the 5-Star DoubleTree Cookies Recipe at Home

Why You’ll Love These DoubleTree Cookies