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Plate of DoubleTree cookies with oats, chocolate chips, and walnuts.
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4.94 from 15 votes

Small Batch DoubleTree Cookies

Soft and chewy DoubleTree chocolate chip cookies made in a small batch with oats, chocolate chips, and walnuts, ready in about 30 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: chocolate chip cookies, cookie, doubletree chocolate chip cookies, doubletree cookies, doubletree hotel cookies, famous doubletree cookies, small batch cookies
Servings: 8 cookies
Author: Joanie Zisk

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
US - Metric

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.
 
This recipe is based on DoubleTree Hotel’s now-public cookie recipe, scaled down for your convenience.

Nutrition

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 53mg | Potassium: 34mg | Fiber: 1g | Sugar: 9g | Vitamin A: 206IU | Calcium: 11mg | Iron: 1mg

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