The iconic DoubleTree Cookies are jumbo, with crispy edges, chewy centers, and packed with oats, chocolate, and walnuts. One bite, and you’ll understand why they’re so loved!
author’s note
Hilton’s DoubleTree Cookies Recipe Revealed!
I’ve had the chance to travel quite a bit in the last few years, and I never pass up the opportunity to try a DoubleTree cookie whenever I’m staying at a Hilton. They’re absolutely delicious.
Recently, with travel restrictions in place, DoubleTree released their official recipe, and I couldn’t be more excited.
I made them right away, but of course, I made a few personal adjustments: I used fewer walnuts, a mix of semi-sweet and milk chocolate, bumped up the vanilla and cinnamon, and skipped the lemon juice for simplicity.
Ingredients In DoubleTree Cookies
A few ingredients to discuss:
- Unsalted Butter: Make sure the butter is at room temp for easier mixing.
- Light Brown Sugar: Press it firmly into the measuring cup for the right amount.
- Flour: Spoon and level the flour for accuracy in measurement.
- Old-Fashioned Oats: Be sure to use old-fashioned oats, not instant oats.
- Chopped Walnuts: Not a fan? You can leave out! Use extra walnuts in these candied walnuts.
- Chocolate Chips: I love a mix or semi-sweet and milk but use your favorites.
How To Make DoubleTree Cookies
- Preheat Oven: Set to 300°F (150°C). Line baking trays with parchment.
- Mix: Cream butter, white and brown sugar. Then, mix in eggs and vanilla.
- Combine: Add flour, oats, baking soda, salt, and cinnamon. Mix until just combined.
- Add-ins: Fold in chocolate chips and walnuts.
- Bake: Form dough into balls, place on trays, and bake for 17-22 minutes.
- Cool: Let the cookies cool on a rack. Optional: Add extra chocolate chips or walnuts on top.
Storage
Storage Tips
Store cooled Doubletree Cookies in an airtight container at room temperature.
Freezer Tips:
- For cookies, wrap individually and freeze. Thaw at room temperature.
- We love freezing the dough for fresh cookies. Freeze balls on a tray, then store in a freezer bag. Bake from frozen, adding extra time.
More Cookie Recipes:
Desserts
Chewy Chocolate Chip Cookies
Desserts
Cake Mix Pumpkin Cookies
Desserts
Shortbread Cookies
Desserts
Chocolate Chip M&M Cookies
DoubleTree Cookies
Equipment
- 2 Large sheet pan (15″ x 21″)
- Parchment paper or silicone baking mats
Ingredients
- 16 tablespoons unsalted butter at room temperature
- 3/4 cup + 1 tablespoon granulated sugar
- 3/4 cup light brown sugar firmly packed
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1-1/3 cups semi-sweet chocolate chips
- 1-1/3 cups milk chocolate chips or more semi-sweet chips
- 1-1/2 cups chopped walnuts
Instructions
- Preheat oven to 300°F. Line a few large sheet pans with parchment paper or silicone liners.
- Cream the butter, granulated sugar, and brown sugar in a bowl of a stand mixer on medium speed until smooth (about 2 minutes).
- Add the eggs and vanilla; beat on low speed until combined, light, and fluffy (about 30 seconds). Scrape down the sides of the bowl as needed.
- Add flour, oats, baking soda, salt, and cinnamon. Mix on low until combined, about 30–45 seconds. Do not overmix.
- Remove the bowl from the stand mixer, and using a strong silicone spatula or wooden spoon, fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped walnuts until incorporated into the dough.
- Portion dough into balls that are 3 tablespoons in size. Roll the dough balls and place on the prepared lined sheet pans. Space the dough balls 2 inches apart; baking 6–8 cookies per sheet pan. Bake for 17–22 minutes or until lightly golden brown on the edges and soft in the centers.
- Remove from oven, and if desired, press a few additional chocolate chips or walnuts into the tops of the cookies. Use a metal spatula to remove the cookies from the sheet pan onto the wire cooling rack. Let cool for 1 hour.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any tips for high altitude?
Since the bad virus my wife and me we bake so much and I was so glad I found this recipe. Merci Gilles
We definitely are baking more as well! So glad you guys enjoyed these DoubleTree Cookies! 🙂
These are fantastic! I just love eating these when I check-in on vacation and now I don’t have to wait for my next trip!!!
These cookies look amazing. I love oats and chocolate chips together. Thanks for all the great tips too. I didn’t know that about how to measure out the flour.