DoubleTree Cookie Recipe
Hilton’s famous DoubleTree Cookie Recipe is big, bakery-style treats packed with oats, chocolate, and walnuts. Chewy centers, crispy edges, and unbeatable flavor—no wonder they’re a favorite!
Servings: 26 cookies
Cost: $5.21
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
Notes
Storage: Instead of freezing baked cookies, freeze the dough! Drop the dough balls on a large sheet pan and freeze until solid. Once solid, transfer frozen dough balls into an airtight container or bag and freeze for up to 3 months. You can bake straight from the freezer, but you may need to add an extra minute or 2 to the bake time.
Nutrition
Serving: 26cookies | Calories: 295kcal | Carbohydrates: 33.3g | Protein: 4.2g | Fat: 16.9g | Cholesterol: 35mg | Sodium: 15.3mg | Fiber: 1.8g | Sugar: 21.4g