DoubleTree Chocolate Chip Cookies are the warm, indulgent cookies famously offered to guests at DoubleTree hotels. Now, I can recreate them in my own kitchen using the official recipe. These cookies are packed with semi-sweet chocolate chips, hearty oats, crunchy walnuts, and just a touch of lemon juice, creating a balance of flavor and texture that’s hard to beat. DoubleTree Chocolate Chip Cookies: The Iconic Hotel Treat at Home

Why You’ll Love This Recipe

I love how this recipe delivers a bakery-quality cookie right from my home oven. The unique blend of ingredients—like oats and a hint of cinnamon—creates an incredibly chewy center with crisp edges. I find the subtle brightness from lemon juice makes the flavor pop, and the high chocolate chip ratio means every bite is loaded with rich sweetness. These cookies always impress when I bake a batch for friends or keep them on hand for a sweet afternoon snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Light brown sugar, packed
Large eggs
Vanilla extract
Freshly squeezed lemon juice
All-purpose flour
Rolled oats
Baking soda
Salt
Ground cinnamon
Semi-sweet chocolate chips
Chopped walnuts

Directions

I start by creaming the butter, granulated sugar, and brown sugar until the mixture is light and fluffy—about 2 minutes.
I mix in the eggs, vanilla, and lemon juice. Once incorporated, I increase the speed and beat for another 2 minutes.
I stir in the dry ingredients: flour, oats, baking soda, salt, and cinnamon. I blend on low speed just until combined.
I gently fold in the chocolate chips and walnuts by hand.
I scoop out the dough (about 3 tablespoons per cookie) and place them spaced apart on a lined baking sheet.
I bake at 300°F (150°C) for 20–23 minutes, until the edges are golden brown but the centers remain soft.
I let the cookies cool on the baking sheet for about an hour before serving.

Servings and Timing

Servings: 26 cookies
Prep Time: 15 minutes
Bake Time: 20–23 minutes
Cooling Time: 1 hour
Total Time: About 1 hour 40 minutes

Variations

I skip the walnuts when I want a nut-free version—still chewy and satisfying.
I swap in pecans or almonds for a new flavor twist.
I sometimes add a blend of semi-sweet and dark chocolate chips for a richer chocolate experience.
For a smoother texture, I pulse the oats in a food processor before mixing them in.

Storage/Reheating

I store cooled cookies in an airtight container at room temperature for up to 3 days.
To freeze dough, I scoop it out onto a tray and freeze until solid, then transfer to a sealed container for up to 2 months.
When I want freshly baked cookies, I bake frozen dough balls straight from the freezer, adding an extra 1–2 minutes to the baking time.
To reheat, I warm the cookies in the microwave for 10–15 seconds or in the oven at 300°F for about 5 minutes.

FAQs

What makes these cookies unique?

The combination of rolled oats, a touch of cinnamon, and lemon juice gives these cookies their signature texture and a flavor that stands out from traditional chocolate chip cookies.

Can I make the dough ahead of time?

Yes, I often prepare the dough ahead and refrigerate it for up to 72 hours. I also freeze scooped dough for longer storage and bake them when needed.

Do I have to include the lemon juice?

While it’s just a small amount, I find that the lemon juice brightens the flavor in a subtle way. It’s optional, but I recommend keeping it in for the best results.

What’s the best way to keep the cookies soft?

I avoid overbaking them and make sure to store the cookies in a tightly sealed container. This helps maintain their soft, chewy texture.

Can I use quick oats instead of rolled oats?

Quick oats can be used in a pinch, but I prefer rolled oats for their texture. If I use quick oats, the cookies might turn out a bit softer and less chewy.

Conclusion

I love how this DoubleTree cookie recipe turns a simple moment into something special. Whether I’m baking a batch for family, prepping dough to keep in the freezer, or just craving a homemade treat, these cookies never disappoint. They’re the perfect blend of crispy, chewy, sweet, and nutty—and now they’re a classic in my kitchen too.