DoubleTree Cookies

A few weeks ago, in an attempt at a lockdown silver-lining, Hilton’s DoubleTree hotel released the official recipe for their famous front desk cookies. If you’ve ever stayed at a DoubleTree, you know that these cookies are the sweetest part of check-in. They’re warm & hearty, loaded with oats, chocolate chips, and nuts and they're downright delicious.

You can find copycat recipes floating around, but getting the official recipe straight from the source might have been the highlight of whatever Covid style Groundhog day that was. We had no choice but to make a batch.

These cookies are so good, they have an actual fanbase. You can even buy a tin of the them online, but there’s still no beating a warm, fresh cookie, so whip out the ingredients, if you got ‘em!

The recipe is easy to follow, we even improvised a little. We didn’t have walnuts, but pecans worked like a charm. Their version uses a larger cookie scoop (3 tbsp.), which makes for about 26 perfectly hefty sized cookies. Using our smaller 1.5 tbsp. scoop, we got a whopping 46 cookies out of this recipe! We knocked a couple minutes off the bake time to make up for the smaller size. And of course, we couldn’t let these cool for a whole hour (!?!) before diving in, like the recipe says. You can let them cool for a few minutes on the baking sheet, then move them to a cooling rack or straight to your face!

Since this makes a big batch of cookies, you can bake off however many cookies your heart desires, then scoop and freeze the rest on a baking sheet. Once they’re frozen solid, move them to an airtight bag in the freezer until the mood strikes again! They can go straight from the freezer to your preheated oven for 15-20 minutes or until the edges are golden brown.

Yield: At least 26 cookies

Author: the Craft Chew

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DoubleTree Cookies

Prep time: Cook time: Total time:

If you’ve ever stayed at a DoubleTree, you know that these cookies are the sweetest part of check-in. They’re warm & hearty, loaded with oats, chocolate chips, and nuts and they're downright delicious.

Ingredients:

• ½ pound butter, softened (2 sticks)
• ¾ cup + 1 tablespoon granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 ¼ teaspoons vanilla extract
• ¼ teaspoon freshly squeezed lemon juice
• 2 ¼ cups flour
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pinch cinnamon
• 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
• 1 3/4 cups 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 bowl.
3. With 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 about 2 inches apart.
6. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
7. Remove from oven and cool on baking sheet for about 1 hour.

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 center is still soft.

Created using The Recipes Generator

Thanks for sharing your cookies, DoubleTree!