Hilton's famous recipe for DoubleTree®Cookies -- massive bakery-style cookies are loaded with oats, chocolate, and walnuts. These cookies are incredibly chewy with crispy edges and have so much flavor -- it's no wonder they're so loved!
PREP: Preheat the oven to 300 degrees F. Line a few large trays with parchment paper or Silpat liners.
BUTTER AND SUGARS: Cream the butter, white sugar, and brown sugar in a bowl of a stand mixer on medium speed until smooth (about 2 minutes).
EGGSANDVANILLA: Add the eggs and vanilla and beat on low speed until combined, light, and fluffy (about 30 seconds). Scrape down the sides of the bowl as needed.
DRYINGREDIENTS: Next add in the flour, oats, baking soda, salt, and cinnamon. Mix on low until combined, about 30-45 seconds. Do not over mix.
CHOCOLATE AND WALNUTS: 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.
BAKE: 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.
COOL: Remove from the 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 baking sheet onto the wire cooling rack. Let cool for 1 hour.
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Notes
Freezing: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container or bag and freeze for up to 3 months.Baking: You can bake these DoubleTree cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute or two to the baking time. Bake until the edges are lightly browned and the center is still soft.