DoubleTree Cookies

I spent plenty of years in hospitality and was fortunate to work near a DoubleTree hotel where they once sent their cookies to the staff after we did a good neighbor favor. Holy moly were they great. Only had them once or twice and remember they were the best cookie I’d ever had. Now 20+ years later, they released the recipe to help all our COVID19 baking frenzies. All that time later, they did not disappoint. They won’t seem done with that timing but trust me, take ’em out. I left them in longer thinking they needed more time and they cooled off being really dry. So stick with the temp and time here. Paired with a hotel-motel playlist.

DoubleTree Cookies
Makes 26 cookies

½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch of cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chips chocolate chips
1 3/4 cups chopped walnuts

  • Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
  • Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds.
  • Remove bowl from mixer and stir in chocolate chips and walnuts.
  • Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
  • Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
  • Remove from oven and cool on baking sheet for about 1 hour.
  • Note 1: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
  • Note 2: While we all know eating raw dough isn’t recommended, these were delicious right from the freezer without cooking…but do so at your own risk.