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Copycat DoubleTree Hotel Cookies are a thick & chewy chocolate chip cookie just like the famous recipe you’ll find when visiting the Doubletree Hotel Chain. These cookies are over the top AMAZING!
My friends, I have a serious love affair with cookies. But not just any cookies, mind you. They must be big. They must be thick and they absolutely must be packed with chocolate chips, and walnuts & have a slight hint of salt in every bite.
I think that is why I am 100% obsessed with these cookies. I have to say, the Doubletree Hotel sure has done it right with these cookies. So, I just had to make some of my own.
I mean, I have heard that they make upwards of 65,000 cookies each day for their guests. That is pretty impressive. It is no wonder this recipe is world-famous.
Doubletree recipe
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What I love about these cookies is that they are so buttery & chewy & so full of chocolate chips that you can’t get a bite without one. I’m a sucker for a super buttery cookie & these do not disappoint.
It’s those ground oats that give them that chewier texture than you would normally expect in a chocolate chip cookie. Definitely worth the extra step.
But let’s not forget the lemon juice & the sea salt. That really changes things up in the world of chocolate chip cookies.
The extra little bit of acid in the lemon juice reacts perfectly with the dry ingredients to make these cookies bake up just right. Then that salt cuts the sweetness ever so perfectly – delish!
I’m on a mission to share all my favorite cookie recipes here. These are the ones I have been making for so many years, but ever had a place to share them.
These great for putting out for guests over the holiday season. Plus, we love adding them to goodie trays going over to the neighbors all season long too.
Don’t forget to make these your go-to recipe for all the holiday parties, potlucks & festivities you have happening ALL YEAR LONG. These cookies can’t be contained to just one season of the year.
Here are some commonly asked questions
Can I make this recipe with another type of chocolate chips?
Yes- that would work just fine. I have made these with semi-sweet chocolate chips, peanut butter chips & butterscotch chips too. Each one is delicious in their own way.
What is the best way to store leftover cookies?
The easiest way is to place in a large airtight container & store at room temperature. I like a large plastic bowl with a lid or a zip-top bag works great too.
How many does this serve?
This recipe makes just 24 regular-size cookies. So, plan accordingly. It is the perfect size for our family of 5 with the perfect amount of cookies leftover for another couple days.
Better Than Doubletree Chocolate Chip Cookies
Can this recipe be doubled?
Yes, absolutely. If 24 cookies just isn’t enough, I completely understand. You can most definitely double this recipe to meet your needs – just be sure to use a very large bowl. This dough filled my mixer.
Should I use salted or unsalted butter?
I personally use whatever I have on hand. But if you are watching your salt intake, stick with the unsalted butter for these cookies. I wrote my original recipe using unsalted butter but then tried it with salted butter & liked them just the same.
HOW DO YOU MAKE Doubletree Hotel Copycat Cookies?
- Quickly pulse the oats a few times in the food processor until they are light & fluffy & resemble flour.
- Add flour, baking powder, salt & cinnamon to the ground oats & stir. Set aside.
- Cream the butter & both sugars together in a large mixing bowl until mixture is light & fluffy.
- Slowly add in eggs, vanilla & lemon juice.
- Fold in dry ingredient mixture being careful to not overmix.
- Fold in chocolate chips & walnuts until just mixed throughout.
- Using a cookie scoop, portion out cookie dough onto a lined tray or paper plate (something small enough to fit in the fridge).
- Refrigerate scooped dough for at least 2-4hours before baking.
- When ready to bake, preheat oven to 350 degrees & place chilled dough on a parchment lined baking sheet approx. 1-2” apart.
- Place the dough on your prepared baking sheet, approx. 1-2” apart.
- Bake 12-14 minutes or until slightly golden brown.
- Place additional chocolate chips in the tops of the baked cookies before they cool, if desired.
- Cool a wire rack before transferring to an airtight container.
Do I have to chill the dough?
Yes. You absolutely must chill this dough or the cookies will spread too much when you bake them. For beautiful, thick & chewy cookies, chilling is essential.
I find that the easiest way is to whip these up in the afternoon & pop the dough in the fridge to chill overnight. Then I bake them the next day.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance.
If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how they turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. However, for these cookies I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding to my dough mixture.
Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.
How soft should my butter be?
So, when we are talking about softened butter, it is important that it not be so soft (or nearly melted) that it won’t hold the dough together. The butter should be room temperature so it can be blended easily with the sugar.
Do I really need rolled oats?
So the rolled oats will give the right consistency with the moisture of the dough. This is what makes the cookies chewier & gives them more texture. I highly recommend sticking with the rolled oats for these cookies. I don’t recommend using quick cook or old fashioned oats.
Doubletree Hotel Cookies
To make this recipe you will need…
- rolled oats or oat flour
- all-purpose flour
- baking powder
- ground cinnamon
- table salt
- butter
- brown sugar
- granulated sugar
- eggs
- lemon juice
- vanilla extract
- milk chocolate chips
- chopped walnuts
- coarse sea salt
Products I love when making Copycat Doubletree Hotel Cookies…
This Copycat recipe for Doubletree Hotel Cookies is so EASY and delicious – and if you’re like me, then you probably already have all of these items on hand!
OR maybe you have never made cookies like these before, & you might be a bit nervous – but you’re going to love how delicious these are. I have made a list below of the things I absolutely can’t live without when it comes to making these cookies.
the cookie by doubletree
If you love this Copycat Double Tree Hotel Cookies recipe, you’re going to love these other easy treat recipes too. Please click each link below to find the easy, printable recipe!
Best Ever Cowboy Cookies
Soft, extra chewy & loaded with chocolate, old-fashioned oats, pecans & coconut is why this is the Best Ever Cowboy Cookies recipe! You’re sure to LOVE ’em!
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3-Ingredient Peanut Butter Cookies
Making peanut butter cookies doesn't get any easier than these 3-Ingredient Peanut Butter Cookies that are so soft & chewy. You better make a double batch!
Check out this recipe
White Chocolate Macadamia Nut Cookies
Easy to make White Chocolate Macadamia Nut Cookies that are so soft, chewy and positively delicious. Great as neighbor gifts or served at any holiday party.
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Classic Shortbread Cookies
Buttery goodness in these easy to make cookies everyone loves.
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Quarter Pound Chocolate Chip Cookies
Quarter Pound Chocolate Chip Cookies are an easy to make, soft & chewy cookie recipe to WOW the crowd. Truly 1/4 pound of buttery, chocolaty goodness.
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Chocolate Crinkle Cookies
Easy Chocolate Crinkle Cookies are an easy & nostalgic Christmas cookie recipe that makes a great gift for neighbors, holiday parties & friends! Delish!
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M&M Cookie Recipe
This M&M Cookie Recipe is AMAZING. No chill time needed, these soft & chewy cookies are great for parties, potlucks, gift-giving & afternoon treats.
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Other Creative Copycat Recipes
Samoa Cookies
Lofthouse Sugar Cookies – Copycat Recipe
Star Crunch Cookies
Frosted Animal Cookies
Mrs. Field’s Chocolate Chip Cookies
Homemade Crunch Bars
Chocolate Malted Crunch Ice Cream
Copycat Girl Scout Lemonades
Double Tree Hotel Cookies Recipe
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Copycat DoubleTree Hotel Cookies
Course Dessert
Servings: 24 cookies
Thick & chewy chocolate chip cookies just like the famous recipe you’ll find when visiting the Doubletree Hotel Chain. These cookies are over the top AMAZING!
Prep Time 15 minutes mins
Cook Time 14 minutes mins
Chill 4 hours hrs
Ingredients
- 1/2 cup rolled oats or oat flour
- 2¼ cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp table salt
- 1/4 tsp ground cinnamon
- 1 cup butter 2 sticks
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 2 eggs
- 3 cups milk chocolate chips
- 1 cup chopped walnuts
- 2 tbsp sea salt flakes or coarse salt opt – to sprinkle over the top of all the cookies after they are baked for a bit of salty-sweet.
Instructions
Quickly pulse the oats a few times in the food processor until they are light & fluffy & resemble flour.
Add flour, baking powder, table salt & cinnamon to the ground oats & stir. Set aside.
Cream the butter & both sugars together in a large mixing bowl until mixture is light & fluffy.
Slowly add in eggs, vanilla & lemon juice.
Fold in dry ingredient mixture being careful to not overmix.
Fold in chocolate chips & walnuts until just mixed throughout.
Using a cookie scoop, portion out cookie dough onto a lined tray or paper plate (something small enough to fit in the fridge).
Refrigerate scooped dough for at least 2-4hours before baking.
When ready to bake, preheat oven to 350 degrees & place chilled dough on a parchment-lined baking sheet approx. 1-2” apart.
Place the dough on your prepared baking sheet, approx. 1-2” apart.
Bake 12-14 minutes or until slightly golden brown.
Place additional chocolate chips in the tops of the baked cookies before they cool, & sprinkle the sea salt flakes over the top of all the cookies after they are baked for a bit of salty-sweet. if desired.
Cool a wire rack before transferring to an airtight container.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Reader Interactions
Jennifer says
Does this recipe use light or dark brown sugar?
Reply
Gina Kleinworth says
Light brown sugar.
Regina says
This recipe calls for 1 tsp table salt and 2 tablespoons coarse sea salt. Do you mix both salts in with the dry ingredients? Seems like a lot of salt…
Reply
Gina Kleinworth says
My apologies – I didn’t make it more clear in the recipe (it has been updated) The coarse salt is tosprinkle over the top of all the cookies after they are baked for a bit of salty-sweet. It is optional.
Thank you for letting me know.
Maria says
My daughter has a tree nut allergy will these taste ok without the nuts?
Reply
Dee says
Absolutely
Gina Kleinworth says
It should be fine. You can always sub in sunflower seeds, roasted pumpkin seeds, or even crushed pretzels or rice crisp cereal to still get that same texture. But they will taste great either way.
Erin says
I’ve noticed your recipe calls for baking powder, while other similar ones call for baking soda. I’m a bit confused. ☺️
Reply
Gina Kleinworth says
This doesn’t use baking soda becausethe carbon dioxide created from the acid (brown sugar) andbaking sodais not enough to leaven the volume of the dough in this recipe & would result in a flat cookie. That’s whyI usebaking powder.
Shannon says
Does it matter what kind if brown sugar you use.
I have golden yellow and dark brownReply
Gina Kleinworth says
Light brown sugar.
Anita says
I doubled the recipes and used a medium size cookie scooper and I scooped 4 dozen and have extra cookie dough. Can I roll into one large ball and fridge 1 day
Reply
Shannon says
Is step 4 being added to the stuff from step 3?( Is eggs vanilla lemon juice being added to the butter and sugar)
And then is step 5 (which i am assuming is flour oats baking powder cinnamon salt )being added or folded to that? Like the stuff butter and sugars etc.
Sorry maybe i dont get it.
Thank youReply
Gina Kleinworth says
Yes. Just like most cookie recipes, you want to mix the other wet ingredients into the creamy butter & sugar mixture. Then you blend the dry ingredients to make that moist mixture turn into the dough. Then the mixins can be added.
Kate says
Can I fridge the dough without scooping it out first or does it have to be scooped before refrigerating?
Reply
Gina Kleinworth says
You can. However the point of scooping first is because it will be really firm & hard to scoop. You would have to work the dough to some degree to get it into a cookie shape, which would warm it up just enough that it wouldn’t hold its shape as well & spread too much during the baking process.
Melissa L. says
LOVE this recipe!! 🤤 This is definitely our new favorite cookie in our house hold. It actually made 48 cookies with my small cookie scooper, which was nice so we could share with friends. Thanks for the recipe!Reply
Anna says
Girl where is the actual recipe for Double tree cookies?????Reply
Gina Kleinworth says
Hi Anna – It is right above where you left the comment.
Kaitlin says
As a former flight attendant, I very much looked forward to the overnights when we stayed at a Doubletree! Especially when the van drivers would show up with the cookies fresh & warm- the best way to end a work day! I’ve since left flying to stay home with my daughter & have been searching for a copycat recipe. I currently have these beautiful little cookie balls chilling in my fridge- can’t wait to bake them up! Thank you for this recipe!
Reply
Hannah says
Everyone I have fed these to RAVES about them. I’ve made with and without nuts for the pickier cookie-eaters and I must say the nuts really add a great texture and a nice hit of saltiness. All-time favorite cookie – thank you for this recipe!!Reply
Cat says
Delicious 😋. Thank You so much for sharing.Reply
Jackie says
Hi
What size cookie scoop did you use to get 24 cookies from this recipe.
Reply
Gina Kleinworth says
I used a medium- which measures about 1.5 tbsp.
Jackie says
Hi
The original recipe bake at 300 degrees, is there a reason why you bake yours at 350 degrees.Is the higher temp better.Reply
Gina Kleinworth says
For the temp – there are a few reasons. First, since most ovens are inconsistent in temperature, often either miscalibrated or have hot or cold spots – and people don’t generally have an oven thermometer to make sure it is actually at the temp they set it to – 350 is a great base to ensure that the cookies are baking to golden perfection. Next is the Maillard reaction, which is what happens when the proteins and sugars brown during the baking process often happens between 300-370 – so setting the oven at 350 is a good base point for this. The cookies can bake at 300 (for a bit longer) but that would work better in a professional kitchen, as the Doubletree Cookies would be prepared in. Since many people aren’tequipped with a professional kitchen they would actually be baking lower than 300 because of the inconsistency in actual temp I mentioned earlier. So unless you are baking with a professional-grade oven, I have found it best to keep the temp at 350. I do understand that it is more common these days for people to have a Viking, Wolf, Blue Star range in their homes – I do too – however since the majority of people don’t have one, the recipe needed to work for everyone.
Judy says
When making the Copycat Double Tree cookies, do you “sift” the flour?
Reply
Gina Kleinworth says
You can – I find that just running a whisk through it for a couple of seconds is just the right amount. The key is to just not scoop it from the bag. Make sure to spoon and level when measuring.
Cheryl Tolcher says
What is the point of the lemon juice and such a small amount of cinnamon? Do it they really matter or are they there to make sure the recipe is unique?
Reply
Gina Kleinworth says
Lemon juice makes for a chewier cookie and the cinnamon quantity is for a hint of cinnamon to give more depth to the flavor. Feel free to add more if you want a pronounced cinnamon flavor. But that isn’t inherent to this particular cookie.
Laura Talerico says
Can extra dough be frozen?
Reply
Gina Kleinworth says
Yes. Place in an airtight container and freeze for up to 3 months.
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