This post may contain affiliate links. Please read our disclosure policy.
Bake the iconic DoubleTree Cookies at home with this easy small batch recipe, ready in under 30 minutes. Inspired by the hotel favorite, this recipe makes 6 to 8 cookies packed with gooey chocolate chips and crunchy walnuts or pecans. Enjoy the luxury of warm, indulgent cookies without leaving your kitchen!
Looking for more small batch chocolate chip cookie recipes? Try our classic Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, and Eggless Chocolate Chip Cookies!
Why You’ll Love This Recipe
- True to the Original: This recipe stays faithful to the classic DoubleTree cookie, delivering the same iconic flavor.
- No Waiting Around: Skip the chilling—just mix, bake, and enjoy.
- Perfectly Portioned: Makes 6 to 8 cookies, ideal for smaller servings or sharing.
- Rich and Balanced Flavor: Combines sweet chocolate chips with the nutty crunch of pecans or walnuts.
- Quick and Easy: From start to finish, these cookies are ready in under 30 minutes!
DoubleTree Cookies are legendary for a reason! These famous cookies, handed to guests at DoubleTree Hotels, are loved for their rich, chocolatey flavor packed with plenty of chocolate chips and the satisfying crunch of chopped walnuts. They’ve become a symbol of warm hospitality and a treat many look forward to.
With this small batch recipe, you can recreate the DoubleTree magic in your own kitchen. Enjoy a fresh, warm batch of these gooey cookies anytime—no hotel stay required!
Ingredients
If you have any ingredients leftover from this small batch Doubletree cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use slightly softened salted butter to create a rich flavor and creamy texture. Softened butter is crucial for creaming with sugar, which introduces air into the dough, giving the cookies a light, tender texture. The butter should be cool but soft enough to press with your finger.
- Sugar: A mix of 3 tablespoons each of granulated and brown sugar creates the perfect balance of sweetness and chewiness. If you’re out of brown sugar, check out our small batch brown sugar recipe to make your own.
- Egg Yolk: This recipe uses one egg yolk to add richness and moisture. Save the egg white for another recipe! Try it in Meringue Cookies or a single serving White Cake —we’ve got plenty of egg white recipes to explore.
- Vanilla Extract, Salt, Cinnamon: These ingredients work together to enhance the overall flavor of your cookies, adding warmth and depth.
- Lemon Juice: Just 1/8 teaspoon makes a noticeable difference in the texture of the cookies. While you can skip it if necessary, I highly recommend including it for the best results.
- Flour: Stick with all-purpose flour to ensure the right structure and texture in your cookies.
- Oats: Both old-fashioned and quick oats work well. The original Doubletree recipe calls for rolled oats, but quick oats can be a great substitute. Got leftover oats? Use them in Baked Oatmeal or in a small batch of Butter Pecan Granola.
- Baking Soda: This is what gives your cookies a bit of lift, ensuring a soft and slightly fluffy texture.
- Chocolate Chips and Nuts: These are essential for recreating the signature Doubletree cookie flavor. While the original recipe calls for chopped walnuts, pecans work just as well. Choose your favorite! Leftover chocolate chips and nuts? Use them in a single serve Brookie or a small batch of Blondies.
Recipe Variations
Looking to try something new? Here are a few delicious ways to customize your Doubletree Cookies:
- M&M Cookies: Swap the chocolate chips for an equal amount of M&Ms for colorful cookies with a satisfying crunch. The candy shell adds a festive touch, making these cookies perfect for holidays or themed events. Choose M&M colors that match your celebration for an extra fun twist.
- Nut-Free Doubletree Cookies: Skip the nuts and add an extra handful of chocolate chips instead. This variation is ideal for those with nut allergies or anyone who prefers a fully chocolatey cookie. You’ll still get that gooey, melty goodness in every bite.
- White Chocolate and Cranberry Cookies: Replace the chocolate chips with white chocolate chips and mix in dried cranberries. This combination brings a sweet and tart balance to your cookies, making them perfect for holidays or when you want something a little different.
- Coconut and Macadamia Cookies: Add a tropical twist by mixing in 1/4 cup of shredded coconut and swapping the walnuts or pecans for macadamia nuts. The coconut adds a slight sweetness and chewy texture, while the macadamia nuts bring a rich, buttery crunch.
How To Make DoubleTree Cookies
- Cream the Wet Ingredients: In a mixing bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg yolk, vanilla extract, and lemon juice, and mix until well combined.
- Mix in the Dry Ingredients: Gently stir in the flour, oats, baking soda, salt, and cinnamon until just incorporated. Avoid overmixing to keep the cookies tender.
- Add the Mix-Ins: Fold in the chocolate chips and your choice of nuts, ensuring they are evenly distributed throughout the dough.
- Bake and Cool: Scoop the dough onto a lined baking sheet and bake in a preheated oven until the edges are golden. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack.
For exact ingredient amounts and baking times, refer to the full recipe in the recipe box below!
Expert Tips
- Measure Flour Correctly: Fluff the flour in its container, then use a spoon to fill your dry measuring cup slightly over the top. Level it off with the flat edge of a knife. This method prevents packed flour, which can make cookies dense and dry.
- Line Your Baking Sheet: Use a baking mat or parchment paper to prevent sticking and ensure even baking. Skip greasing the sheet with butter or spray—this can cause the cookies to spread too much.
- Watch the Bake Time: Remove cookies from the oven as soon as the edges turn lightly golden. This ensures soft, chewy cookies. Overbaking can make them dry, so keep a close eye on them!
Frequently Asked Questions
DoubleTree Cookies are known for their rich chocolate flavor, loaded with chocolate chips, and the added crunch from walnuts. They also include a small amount of oats, which give the cookies a slightly chewy texture.
Absolutely! If you prefer nut-free cookies, simply omit the nuts and increase the chocolate chips slightly for extra richness.
Lemon juice helps enhance the texture of the cookies, making them softer and more tender. It’s a small amount, so you won’t taste the lemon.
The best way to soften butter is to let it sit on the kitchen counter for about 30 minutes before using it. If you’re in a hurry, microwave the butter for 10-15 seconds, but watch it carefully—your goal is to soften it, not melt it.
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
Absolutely! To freeze the dough, roll it into balls and place them on a baking sheet. Freeze until solid, which usually takes a few hours. Once firm, transfer the dough balls to a freezer-safe ziplock bag or airtight container and store them for up to 2 months. When you’re ready to bake, thaw the dough balls in the fridge and bake according to the recipe instructions. This way, you can enjoy freshly baked cookies anytime
Absolutely! Just double the ingredient amounts.
More Small Batch Cookie Recipes To Try
If you love these DoubleTree Chocolate Chip Cookies, you’ll want to check out these other irresistible cookie recipes:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Doubletree cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Doubletree Cookies
Ingredients
- 4 tablespoons salted butter -softened
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ⅛ teaspoon lemon juice
- ½ cup all purpose flour
- 2 tablespoons old fashioned oats (rolled oats or quick oats)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅓ cup semi-sweet chocolate chips
- ¼ cup chopped pecans , or walnuts
Instructions
- Heat your oven to 300°F (150°C).
- In a medium-sized bowl, use an electric hand mixer to blend the butter, granulated sugar, and brown sugar until smooth and fully combined.
- Mix in the egg yolk, vanilla extract, and lemon juice. Continue mixing until the mixture becomes light and fluffy, about 1 minute.
- Add the flour, oats, baking soda, salt, and cinnamon to the bowl. Mix just until the ingredients are combined—avoid overmixing.
- Stir in the chocolate chips and nuts until evenly distributed.
- Scoop the dough using a medium-sized cookie scoop or a large tablespoon. Place the scoops onto a parchment-lined or silicone mat-lined baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 18–20 minutes, or until the edges are golden brown while the centers remain soft.
- Remove the baking sheet from the oven and let the cookies cool for 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- Measure Flour Correctly: Fluff the flour in its container, then use a spoon to fill your dry measuring cup slightly over the top. Level it off with the flat edge of a knife. This method prevents packed flour, which can make cookies dense and dry.
- Line Your Baking Sheet: Use a baking mat or parchment paper to prevent sticking and ensure even baking. Skip greasing the sheet with butter or spray—this can cause the cookies to spread too much.
- Watch the Bake Time: Remove cookies from the oven as soon as the edges turn lightly golden. This ensures soft, chewy cookies. Overbaking can make them dry, so keep a close eye on them!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Sounds delicious
Are these cookies crisp or moist? (My husband will only eat crisp cookies.) Can I flatten them before baking to make them crisp?
The edges of the cookies are crispy and the centers are a bit more chewy. I suppose you could flatten them slightly before baking to make them crispier.
Can I just double the recipe if I want to make more.
Yes you can.
I tried making this and reduced the sugars a bit as my family likes it less sweet, I only baked for 15 mins but it still came out overdone 🙁
The oats soak up the wet ingredients- but sure not to over bake or the cookies will be a bit tough – still yummy though.
Hi I was wondering if you have a scaled down recipe for Hermit Cookies. I live alone and these are my favourite cookies to make. I haven’t found a recipe big or small for this kind of cookie since my mom passed many years ago. Her recipes went missing so would appreciate if someone could help out. Thanks
Diana, I have never heard of Hermit Cookies before but did a quick search online and they sound wonderful. I’ll add them to our list of recipes to work on, I’d actually love to work on creating a small batch recipe for these.
Delish! Just had one still warm from the oven! I travel a lot for work and stay at plenty of Doubletrees… Feels very familiar for this time of the day!
Hi Karen, I’m so glad you enjoyed the cookies and it’s nice that they bring back a good memory. Thank you for taking the time to let me know you enjoyed them.
I live and bake in a high altitude area, 5,000ft. Any changes in the recipe for me?
Hi Corinne,
I think there might be. Since I don’t know for sure, I invite you to take a look at this information on high-altitude baking from King Arthur Flour. They list a few changes that they find necessary when baking at high altitudes. Towards the bottom of the article is specific information on baking cookies – https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hope this helps.
Joanie
I don’t have oatmeal and don’t want to buy it. Do you think I’d need to change anything else if I left the oatmeal out? I know you probably haven’t made them this way, but just curious what your thoughts are. Thanks.
The cookies would be delicious even without oats. You could even add a tablespoon or two of extra chocolate chips, if you’d like.
I am Diabetic. Can I substitute Splenda for granulated sugar and brown sugar.
Thank you and stay healthy,
rkey
I haven’t tested this recipe with Splenda so I can’t tell you how the cookies would turn out if used. I have used Swerve sweetener (granulated) in other cookie recipes with success. It measures the same as sugar, but I haven’t tested this particular recipe with that or any substitutions.
Just a suggestion. I am diabetic also and my Dr told me to stop using Splenda and use Stevia because it is more natural. So I used stevia for the cookies but you want to use Splenda I think it would be fine . But for powdered or brown sugar I do use the swerve.
Oh my, I just finished baking a small batch of choc chip cookies for
my daughter who will be visiting. If only I had gotten this recipe sooner I would have tried it. The addition of the oatmeal sounds interesting. I will keep this in mind for later. Thanks! 🍪