Recipe

DoubleTree Chocolate Chip Cookies

Big, warm, bakery-style cookies with crisp edges, a chewy middle, and the signature combo of oats, walnuts, cinnamon, and a tiny hit of lemon.

By Matt Campbell

•

4.8

A stack of thick, chewy chocolate chip cookies with crisp edges and melted chocolate puddles on a warm plate in a cozy kitchen

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There are cookies you bake because you need dessert, and then there are DoubleTree cookies, which you bake because you want that specific kind of comfort: warm, buttery, slightly crisp at the edges, and soft enough in the middle that you consider eating one over the sink before anyone else notices.

This is my at-home take on the famous hotel cookie: a chocolate chip cookie that sneaks in oats for texture, walnuts for toasty crunch, a whisper of cinnamon for cozy depth, and the little detail that makes people tilt their head and go, “Wait, what is that?” a tiny splash of lemon.

You do not need fancy ingredients or pro gear. You just need to commit to one thing: do not overbake. These bake low and slow, and they should come out set at the edges and still soft in the center. That is where the magic lives.

Ingredients for DoubleTree-style cookies arranged on a kitchen counter, including butter, sugars, eggs, flour, oats, walnuts, chocolate chips, lemon, and cinnamon

Why It Works

Bakery-sized cookies with crisp edges and a chewy, soft center, thanks to a gentle, low-temperature bake.
Oats add texture without turning these into oatmeal cookies. You notice them, but they do not take over.
Cinnamon plus lemon stays in the background and creates that signature “something extra” flavor without shouting over the chocolate.
Walnuts add a warm crunch, with a subtle toast from the bake. For a bigger nutty hit, toast them first.
Resting the dough (even briefly) helps hydrate the flour and keeps the cookies thick instead of pancake-flat.

Pairs Well With

Storage Tips

Room temperature: Store in an airtight container up to 3 days. If they start to firm up, toss a slice of bread in the container for a few hours to soften them.

Reheat for the “hotel cookie” vibe: Microwave a cookie for 10 to 15 seconds. You are aiming for warm, not molten.

Freeze baked cookies: Cool completely, then freeze in a zip-top bag (press out air) for up to 2 months. Thaw at room temp or warm briefly in the microwave.

Freeze cookie dough balls: Scoop, chill until firm, then freeze on a sheet pan and transfer to a bag. Bake from frozen, adding 2 to 4 minutes to bake time.

Common Questions

What makes a DoubleTree cookie different from a regular chocolate chip cookie?

It is the combination of oats, walnuts, a whisper of cinnamon, and a little lemon, plus the fact that they are typically big and served warm. The flavor reads classic, but with extra depth and texture.

Do I have to use walnuts?

Nope. You can swap pecans, use macadamias, or leave nuts out entirely. If skipping nuts, consider adding an extra 1 to 2 tablespoons of oats for a little structure.

Can I make these without oats?

You can, but the texture will be less “DoubleTree.” If you must, replace the oats with an equal amount by weight of all-purpose flour (so, 50 g flour). Expect a more classic chocolate chip cookie.

Why do my cookies spread too much?

Common culprits: butter too warm, dough not chilled, flour under-measured, or your baking sheet was hot from a previous batch. Chill the dough at least 30 minutes, measure flour with a spoon-and-level method (or use a scale), and bake on a cool sheet pan lined with parchment.

Can I use salted butter?

Yes. Just reduce the added salt to 1/4 teaspoon and taste the dough (because tasting is allowed and encouraged).

How do I know when they are done?

Look for set, lightly golden edges and tops that look dry. The centers should still look a touch underbaked and feel soft when you nudge them. They finish setting as they cool for about 10 minutes.

Do I need to toast the walnuts first?

Not required. They toast a little as the cookies bake, but it is subtle since they are tucked into the dough. If you want maximum nutty flavor, toast the chopped walnuts on a sheet pan at 350°F for 6 to 8 minutes, cool, then mix them in.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons (or a kitchen scale)
Microplane or fine grater (optional, if using lemon zest)
Rubber spatula
Sheet pans
Parchment paper
Cookie scoop (optional but helpful for big, even cookies)
Wire rack for cooling

I love “destination” foods, the stuff you remember from a place even if you cannot tell someone a single street name from that trip. DoubleTree cookies are exactly that. I have had them after late arrivals, early meetings, and at least one check-in where I was running purely on airport coffee and stubbornness.

What I like about baking them at home is you get to keep the best part and skip the travel part. Also, you can make them your kind of perfect: extra chocolate on top, a slightly darker edge, or a pinch more cinnamon when you want the kitchen to smell like you have your life together.

DoubleTree Chocolate Chip Cookies

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 18 to 23 minutes

Total Time 1 hour 15 minutes (includes chilling)

Servings 18 large cookies

Ingredients

1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) light brown sugar, packed
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon fresh lemon juice
Pinch lemon zest (optional, about 1/8 teaspoon)
2 1/4 cups (270 g) all-purpose flour
1/2 cup (50 g) rolled oats
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
16 oz (454 g) semisweet chocolate chips (about 2 2/3 cups)
1 3/4 cups (about 200 g) chopped walnuts

Optional: flaky sea salt for the tops

Instructions

Prep the pans. Line 2 sheet pans with parchment paper. Set aside. (If you only have one pan, bake in batches on a cool pan.)
Cream butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy, about 2 to 3 minutes.
Add eggs and flavor. Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla and lemon juice. If using lemon zest, add just a small pinch.
Mix dry ingredients. In a separate bowl, whisk flour, oats, baking soda, cinnamon, and salt.
Combine. Add dry ingredients to the wet mixture and mix just until no dry streaks remain. Overmixing makes cookies tough.
Fold in the good stuff. Use a spatula to fold in chocolate chips and chopped walnuts until evenly distributed.
Chill. Cover and refrigerate the dough for at least 30 minutes. Longer is fine. This helps prevent spreading and improves texture.
Heat the oven. Preheat to 300°F. If you are baking one pan at a time, use the center rack. If baking two pans at once, position racks in the upper and lower thirds.
Scoop big cookies. Scoop dough into generous portions, about 3 tablespoons each (roughly 2 ounces). Place 6 per sheet pan with plenty of space. If you want, press a few extra chocolate chips on top for that bakery look.
Bake. Bake for 18 to 23 minutes. If using two racks, rotate halfway through and switch the pans top to bottom. Cookies are done when the edges are set and lightly golden and the tops look dry, but the centers still look a little underbaked and feel soft. (Convection ovens often finish a bit faster, so start checking early.)
Cool properly. Let cookies cool on the pan for 10 minutes to set, then transfer to a wire rack. Sprinkle with flaky salt while warm if you like.