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Soft and chewy DoubleTree cookies made with oats, chocolate chips, and walnuts come together in this small batch recipe. Ready in about 30 minutes, these cookies deliver the familiar hotel-style texture and flavor without making too many.
Featured Comment
“I think these are actually better than Doubletree’s.”
– Mary
Why You’ll Love This Recipe
- Classic DoubleTree Flavor: Delivers the rich, chewy texture and signature taste of the famous DoubleTree chocolate chip cookies.
- No Chilling Required: Mix the dough and bake right away, no waiting.
- Small Batch Size: Makes 6 to 8 cookies, ideal when you want freshly baked cookies without extras.
- Balanced Texture: Chocolate chips, oats, and walnuts or pecans create soft centers with a satisfying crunch.
- Ready Fast: The cookies are mixed and baked in about 30 minutes.
Warm DoubleTree chocolate chip cookies feel familiar the moment you take a bite. The soft center, crisp edges, oats, and rich chocolate chips come together just like the cookies served at the hotel.
I love that this small batch recipe delivers that same texture and flavor without turning it into an all day project, so you can bake a few cookies and enjoy them while they’re still warm.
Looking for more small batch chocolate chip cookie recipes? Try our classic small batch chocolate chip cookie recipe, oatmeal chocolate chip cookies, and our eggless chocolate chip cookie recipe!
Ingredients
If you have any ingredients leftover from this small batch DoubleTree signature hotel cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use slightly softened, room-temperature butter so it creams properly with the sugars. This helps build a rich flavor and a tender, chewy texture that’s key for the signature DoubleTree chocolate chip cookies.
- Sugar: A mix of granulated sugar and brown sugar gives balanced sweetness and chewiness. Brown sugar adds moisture while white sugar helps with slight crisp edges. If you’re out of brown sugar, use our small batch brown sugar recipe to make your own.
- Egg Yolk: The single egg yolk adds extra richness and moisture to the dough. It helps create a soft center while still holding the cookie’s structure. Save the egg white for an egg white recipe like small batch meringue cookies or a small white cake.
- Vanilla Extract, Salt, & Cinnamon: These enhance the overall flavor. Cinnamon is a subtle but classic note in the original DoubleTree cookie profile.
- Lemon Juice: A tiny amount (about 1/8 teaspoon) brightens flavor and reacts with the baking soda to help the dough rise and stay chewy. Though optional, it boosts texture.
- Flour: All-purpose flour gives structure and the right chew for these hotel-style cookies.
- Oats: Old-fashioned or quick oats work here. Oats add the classic hearty texture that distinguishes DoubleTree cookies from standard chocolate chip cookies. Use extra oats in our baked oatmeal recipe or our recipe for small batch butter pecan granola.
- Baking Soda: This leavening agent helps the cookies rise slightly and develop that soft, chewy interior.
- Chocolate Chips & Nuts: Semi-sweet chocolate chips and chopped walnuts are essential for the iconic chewy, rich bites. Walnuts give crunch while chocolate adds gooey pockets in every bite – a hallmark of the famous hotel cookie. Use extras in an individual brookie, air fryer chocolate chip cookies, or a small batch of blondies.
Recipe Variations
These easy variations let you customize your DoubleTree cookies while keeping their signature chewy texture.
- M&M Cookies: Replace the chocolate chips with an equal amount of M&M candies for colorful cookies with added crunch.
- Nut Free Doubletree Cookies: Leave out the nuts and add an extra 2 tablespoons of chocolate chips.
- White Chocolate Cranberry Cookies: Use white chocolate chips instead of semi sweet chocolate chips and stir in dried cranberries for a sweet and slightly tart contrast.
- Double Chocolate DoubleTree Cookies: Swap 2 tablespoons of flour for unsweetened cocoa powder and use chocolate chips for a richer chocolate flavor.
How To Make DoubleTree Cookies
See the recipe box below for ingredient amounts and full recipe instructions.
- Cream the butter, granulated sugar, and brown sugar together until light and smooth. Add the egg yolk, vanilla extract, and lemon juice and mix until fully combined.
- Stir in the flour, oats, baking soda, salt, and cinnamon just until the dough comes together. Do not overmix.
- Fold in the chocolate chips and chopped nuts, making sure they’re evenly distributed throughout the dough.
- Scoop the dough onto a lined baking sheet and bake until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Measure Flour Carefully: Fluff the flour first, then spoon it into the dry measuring cup and level it off. Too much flour can make the cookies thick and dry instead of soft and chewy.
- Line the Baking Sheet: Use parchment paper or a silicone baking mat for even baking and easy release. Avoid greasing the pan, which can cause the cookies to spread too much.
- Do Not Overbake: Bake just until the edges are lightly golden and the centers look set. The cookies will continue to firm up as they cool, keeping the classic DoubleTree cookie texture.
Frequently Asked Questions
This small batch recipe makes 6 to 8 DoubleTree chocolate chip cookies, depending on the size of the scoops.
No. The dough can be mixed and baked right away without chilling.
DoubleTree cookies are known for their soft, chewy texture and include oats, chopped nuts, and a hint of cinnamon, which sets them apart from classic chocolate chip cookies.
Yes. Scoop the dough into balls, freeze until solid, then store in a freezer safe container for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
Store the cookies in an airtight container at room temperature for up to 3 days.
More Small Batch Cookie Recipes
Looking for more small batch cookie recipes? Try one of these reader favorites:
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
Equipment
Ingredients
- 4 tablespoons salted butter -softened to room temperature
- 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
- 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 the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until smooth.
- Add the egg yolk, vanilla extract, and lemon juice. Mix until light and fluffy, about 1 minute.
- Add the flour, oats, baking soda, salt, and cinnamon. Mix just until combined. Do not overmix.
- Stir in the chocolate chips and nuts until evenly distributed.
- Scoop the dough using a medium cookie scoop or a large tablespoon and place on the prepared baking sheet, leaving about 2 inches between cookies.
- Bake for 18 to 20 minutes, until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure Flour Carefully: Fluff the flour first, then spoon it into the dry measuring cup and level it off. Too much flour can make the cookies thick and dry instead of soft and chewy.
- Line the Baking Sheet: Use parchment paper or a silicone baking mat for even baking and easy release. Avoid greasing the pan, which can cause the cookies to spread too much.
- Do Not Overbake: Bake just until the edges are lightly golden and the centers look set. The cookies will continue to firm up as they cool, keeping the classic DoubleTree cookie texture.
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.
Baked these cookies for our Thanksgiving Day dessert. We loved them! Thanks Joanie.
Maybe it’s the ingredients I use (vs. Doubletree), but I think these are actually better than Doubletree’s. I’m learning that OneDishKitchen really excels when it comes to baked dishes — which is when you really need a cooking chemist to figure out the exact measurements.
Thank you, I’m so happy you are enjoying our recipes.
I am not much of a baker but I tried this out and it was super easy! And I didn’t mess it up! They were delicious and I will definitely make these again and again.
These look delish but I don’t like chocolate. I know, heresy!
Anywho, went with toasted pecans and craisins (both lightly chopped). Yummy !!
Very good. I bake them all the time in a toaster oven. Just the right amount of cookies.
Just made these. Absolutely delicious. Going to do snickerdoodles next. Great fun with these paired down recipes. Thank you
These are so delicious. I have made them at least 5 times and I follow the recipe to a tee. They are crispy, chocolatey and wonderful every time.
I’m confused over the number of servings. Is it that one serving is all 8 cookies? I need to know because I’m diabetic and need to know how many cookies I can eat. Thanks.
According to our nutritional calculator, the recipe yields 8 cookies and each cookie is 148 calories.
These small batch recipes have changed the cookie game in my house!!!! These doubletree, the peanut butter, and the oatmeal raisin are UNREAL!!!! Thank you for these awesome and EASY recipes! Yes!
Perfect! Cookies are wonderful and the batch is the perfect size to make with my 3yo grandson. We got 12 cookies! I guess we made them a bit smaller than you! TFS
I’m so glad you both enjoyed the cookies, Cheryl. Thank you for your feedback.