Description

This DoubleTree Chocolate Chip Cookies recipe replicates the famously soft, chewy, and rich cookies served at DoubleTree hotels. Featuring a blend of rolled oats, semi-sweet chocolate chips, and chopped walnuts, these cookies achieve a perfect balance of texture and flavor. The subtle hint of cinnamon and fresh lemon juice adds a unique twist to a classic favorite, delivering a cookie that’s crispy on the edges and tender inside.

Ingredients

Scale

Wet Ingredients

16 tablespoons (2 sticks) unsalted butter, softened
¾ cup granulated sugar + 1 tablespoon
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon fresh lemon juice

Dry Ingredients

2 ¼ cups all-purpose flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch of ground cinnamon

Add-ins

2 ⅔ cups semi-sweet chocolate chips
1 ¾ cups walnuts, chopped

Cook Mode Prevent your screen from going dark

Instructions

Cream Butter and Sugars: In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, which helps to create a tender texture in the cookies.
Add Eggs and Flavorings: Beat in the eggs, vanilla extract, and fresh lemon juice until well combined, ensuring the batter is smooth and the flavors are evenly distributed.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
Add Dry to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain a soft cookie texture.
Fold in Chips and Nuts: Using a spatula, gently fold in the semi-sweet chocolate chips and chopped walnuts to ensure even distribution without overworking the dough.
Scoop and Bake: Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper. Use a large cookie scoop (about 3 tablespoons) to portion the dough onto the sheets, spacing them adequately. Bake for 20 minutes, or until the cookies are golden brown with edges set but centers remain soft.
Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely, which helps the cookies set without breaking.

Notes

Make sure the butter is softened, not melted, to achieve the proper creaming texture.
Do not overmix the dough once adding dry ingredients to keep cookies tender and fluffy.
If you prefer, walnuts can be substituted or omitted based on preference or allergies.
The lower baking temperature of 300°F helps keep the cookies soft and chewy rather than crisp.
Store cookies in an airtight container to maintain freshness for up to one week.