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DoubleTree Signature Cookie Recipe

This delicious cookie recipe was released by DoubleTree shortly after everyone started quarantine baking last year. The cookies are started by creaming together butter and sugar. Then eggs, vanilla and lemon juice are mixed in. Next flour, oats, baking soda, salt and cinnamon are added. Chocolate chips and finely chopped walnuts are folded in before baking.
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Servings 26 cookies

Ingredients

  • ½ lb butter softened (2 sticks)
  • ¾ cup + 1 tbsp granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ tsp vanilla extract
  • ¼ tsp freshly squeezed lemon juice
  • 2 ¼ cups flour
  • ½ cup rolled oats
  • 1 tsp baking soda
  • 1 tsp salt
  • Pinch cinnamon
  • 2 ⅔ cup Nestle Tollhouse semi-sweet chocolate chips
  • 1 ¾ cup chopped walnuts

Instructions

  1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
  2. 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 the bowl.
  3. With the mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
  4. Remove bowl from mixer and stir in chocolate chips and walnuts.
  5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.
  6. Preheat oven to 300 F. Bake for 20 to 23 minutes, or until edges are golden brown and the center is still soft.
  7. Remove from oven and cool on baking sheet for about 1 hour.

Recipe Notes

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 the center is still soft.