Walnut Chocolate Chip Cookies {DoubleTree Copycat}

filed under: Cookies · Dessert · Food + Drink · I Am Baker on March 11, 2021

Walnut Chocolate Chip Cookies are chocolate chip cookies filled with walnuts and rolled oats that are based on the DoubleTree cookies. Try my Soft Chocolate Chip cookies for a classic cookie without any nuts.

Walnut Chocolate Chip Cookies {DoubleTree Copycat}

If you have checked into a DoubleTree Hotel, you have probably been given a delicious and warm chocolate chip cookie. The cookie has become their signature. In fact, you can even buy their cookies. But, why buy them when you can make your own batch of these walnut chocolate chip cookies? This is the recipe they recently released to the world! 

Broken Walnut Chocolate Chip Cookies - Doubletree Copycat Cookie from Overhead

Walnut Chocolate Chip Cookies Ingredients

Room Temperature Ingredients: For best results, make sure your butter and eggs are at room temperature. Butter needs to be at room temperature (65°F) for it to cream properly with the sugar.

Brown Sugar: Use light brown sugar. Light brown sugar contains about 3 1/2% molasses, compared to double that in dark brown sugar.

Flour: All-purpose flour was used in this recipe. I did not test any other kinds of flour.

Rolled Oats: Rolled oats, also known as old-fashioned oats, are flat, irregularly shaped pieces that used a lot in cookies, granola bars, and muffins.

Chocolate Chips: Go with semi-sweet chocolate chips.

Walnuts: I love the added crunch and flavor the walnuts give these cookies. However, leave them out if you prefer.

Raw Ingredients for Walnut Chocolate Chip Cookies - Doubletree Copycat Cookie

How to Make Walnut Chocolate Chip Cookies

To get started with this recipe, cream the room temperature butter with both sugars until light and fluffy. I recommend using a stand mixer, but you could also do this by hand with a little elbow grease. Next, add the eggs, vanilla, and lemon juice. Again, the eggs should be at room temperature; if they are too cold, they will curdle the batter.

With the mixer on low, add the flour, oats, baking soda, salt, and cinnamon. Make sure you don’t overmix here; about 45 seconds is enough time. Finally, remove the bowl from the mixer and fold in the chocolate chips and walnuts by hand. If you prefer to use the mixer for this step, only mix for about 5 seconds on low.

Use a 3-tablespoon scoop to drop the dough onto a lined baking sheet. Leave enough room between each cookie to allow them to spread. This recipe made 36 cookies, so you will definitely need multiple baking sheets. If you are reusing the baking sheets after a batch of cookies, let them cool before adding the next batch.

Bake the cookies for 20-23 minutes, or until the edges are brown and the centers are still soft. Remove them from the oven and let them cool for about an hour before transferring them to a wire rack. Store the leftovers in an airtight container, at room temperature, for up to 5 days. Wrap a cookie in a paper towel and warm it up in the microwave for 15-25 seconds for a just-baked type cookie.

One Walnut Chocolate Chip Cookies - Doubletree Copycat Cookies

Can I Freeze Walnut Chocolate Chip Cookies?

Yes! With this recipe making such a large batch, it’s good to know that you can freeze the baked cookies OR the cookie dough. To freeze the cookies after they have been baked, let them cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and store in a freezer-safe container for 3-4 weeks.

To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.

Half of a Walnut Chocolate Chip Cookies

Looking for More Cookie Recipes?

Homemade Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Butter Pecan Cookies

Giant Monster Cookies

5 from 4 votes
Walnut Chocolate Chip Cookies {DoubleTree Copycat}
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 

Walnut Chocolate Chip Cookies are chocolate chip cookies filled with walnuts and rolled oats that are based on the DoubleTree Hilton Hotel cookies.

Course: Dessert, Snack
Cuisine: American
Keyword: Walnut Chocolate Chip Cookie
Servings: 36 cookies
Calories: 155 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1 cup (2 sticks or 227g) butter, softened
  • ¾ cup (150g) granulated sugar, plus 1 tablespoon
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • cups (281g) all-purpose flour
  • ½ cup (45g) rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 pinch cinnamon
  • 2⅔ cups semi-sweet chocolate chips
  • cups chopped walnuts
Instructions
  1. Preheat oven to 300°F. Line baking sheets with parchment paper and set aside.

  2. In the bowl of a stand mixer, cream butter, sugar, and brown sugar on medium speed for about 2 minutes.

  3. 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 bowl.

  4. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Do not overmix.

  5. Remove bowl from the mixer and stir in chocolate chips and walnuts.

  6. Portion dough with a 3 tablespoon scoop about 2 inches apart onto the lined baking sheets.

  7. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

  8. Remove from oven and let cool on the baking sheets for about an hour before serving.

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Comments

  • Gloria Goens says:

    Have been to Double Tree. Tried recipe. This is not it.

  • Matilda Quigley says:

    I’ve had a lot of Doubletree’s cookies and I never saw oatmeal in them.

    • Amanda Rettke says:

      This is the recipe they shared online. 🙂

  • Beth Storm says:

    I’m kinda freakin out about the addition of lemon juice. What’s the purpose of it in this cookie?

  • Kathy sorenson says:

    Absolutely yummy! I just love you and your recipes ♥ thank you for making my life better, you make everything easy.

  • Ellen says:

    I just found you and am so excited to have found you. I can’t wait to get out of the hospital and make your cookies. I hope I can get back in

  • Tamara says:

    Awesome! I make them smaller and bake at 350 for about 12-13 minutes. Crunchy around the rim and soft and gooey inside. A real hit in this house and our widower’s home!

  • Maritza Vega says:

    This has been our favorite cookie for long time. Thanks for sharing.

  • Soul Treat says:

    Such yummy recipes! This has been our favorite cookie for a long time. Thanks a lot for sharing.

  • BG says:

    These were delicious. And easy to make

  • Sharonne aza says:

    My daughter loves all your receipe your cookies are so easy to make and like delicious

  • Dorothy White says:

    I make a lot of your recipes. I am a weight watchers member and usually can figure out how to lighten the recipes so I can enjoy them without blowing my whole days points. My husband is also diabetic so I try to make things he can have also.. these look really good..Thank you.

  • Donna Moresea says:

    The recipe I used had you process the oatmeal in a food processor.

  • Teresa Aldred says:

    I don’t like nuts, Is it a problem leaving them out

    • Elizabeth Keeney says:

      Hi, Teresa! I work with iambaker and am happy to help with questions. You can definitely leave out the walnuts. Have a wonderful day!

  • Jennifer says:

    Thank-you from a Aussie who loves recipes with grams as well as sticks of butter thanks xxx

  • Jenn says:

    Made cookies I didn’t follow recipe I didn’t have enough choc chips so baked a tray tried them and bought some more choc chips baked another tray perfect I should have followed recipe so yummy thanks

  • Gma Beth Nichols says:

    I’m allergic to chocolate. I substituted toll house butterscotch chips. Unbelievable!! Absolutely delicious. Holidays we make both. 🥰

  • Connie Kawka says:

    Why do you use lemon juice in these cookies?

  • Amy says:

    I am curious about the lemon addition as well in this kind of recipe. 🤔

  • Elora Stidham says:

    Wow. Amazing flavor and texture and really easy recipe. Only tweak I did was to use my immersion blender on the egg mixture before I added to the sugars and butter.