DoubleTree Cookie

If you’ve ever checked into a DoubleTree hotel and received one of those warm, melty chocolate chip cookies at the desk, you know it’s more than just a cookie—it’s an experience. I remember the first time I stayed at one during a road trip with my family. We’d been driving for hours, the kids were cranky, and when the clerk handed us those cookies, their faces lit up. That small gesture completely changed our mood and made me think, “This is hospitality done right.”

When I bake these at home, I try to recreate that feeling. The cinnamon and hint of lemon might sound odd at first, but they add subtle depth. It’s the kind of touch you don’t overtly taste but would miss if it were gone. I like telling friends, “There’s a secret ingredient in these,” and watching them try to guess.

Flavor: Rich, buttery, sweet, with warm cinnamon and mellow walnuts. The lemon juice? Don’t skip it. Even bottled is fine. It brightens the dough just enough.

Texture: Chunky, hearty, with bits of oatmeal giving a lovely chew and walnuts adding crunch. They’re the opposite of those flimsy, fall-apart cookies you’re afraid to pack in a lunchbox.

These are the cookies I bake when someone needs cheering up or when I want to send a little bit of home to friends far away.

Why I Like This Recipe

This recipe has become one of my go-to “signature” bakes, especially when I want to show someone I care. There’s nothing wild or pretentious about it—just reliable, cozy, and crowd-pleasing.

I used to toss all my cookie ingredients in a bowl at once and hope for the best. It usually turned out okay, but following this recipe’s mixing method really does make a difference. Creaming the butter and sugars properly gives you that bakery-style texture. I tell anyone who asks me for the recipe: “Don’t rush the mixing. It’s worth it.”

Another thing I love? No chilling. Sometimes you don’t have time to wait hours for dough to set. These are mix, scoop, and bake. Perfect for last-minute bake sales, surprise guests, or just a late-night craving.

And they’re so sturdy. I’ve packed them in care packages for college students during finals week and even shipped them across the country. They hold up beautifully. There’s something really special about sending a box of these to someone you love. It feels like sending a hug.

DoubleTree Cookie Ingredients

What I love about this list is how normal it is. No running to specialty stores, no weird substitutions. You can keep it classic or make tiny tweaks for your own taste.

If you’re out of fresh lemon, bottled will work. Don’t skip it—it’s a quiet hero in the flavor balance. And while the recipe calls for semi-sweet chips, I’ve tried them with dark chocolate and even milk chocolate when that’s what I had. They’re always good.

Walnuts are optional but recommended. I know not everyone loves nuts in cookies, but in this one, they add such a nice bite. You can swap them for pecans, or even leave them out if you want a nut-free version.

Tips for Making DoubleTree Cookies

I’ve learned these the hard way over many baking sessions.

Use real butter. Margarine just doesn’t give you the same depth of flavor. Even if you only have salted butter, that’s fine—just reduce the extra salt a bit.

Follow the mixing instructions exactly. It might feel fussy to cream for exactly two minutes or to time how long you beat in the eggs. But trust me, those steps create the signature texture. I used to think, “Who’s going to notice?” But you can feel the difference in the dough.

For chocolate chips, brand matters less than style. I often buy store-brand semi-sweet when they’re on sale. If you’re feeling fancy, chop up a good-quality bar. I also love adding a few extra chips on top before baking. Makes them look bakery-perfect.

Baking temperature is key. The low-and-slow bake at 300ºF gives you that perfect balance of soft center and crisp edge. My oven runs hot, so I usually start checking at 14–15 minutes. Don’t be afraid to experiment with your own oven’s quirks.

These are the cookies I bring to teacher appreciation lunches, potlucks, and new neighbors. They always disappear first.

Storage Instructions

Cookies don’t last long in my house, but when they do, these are some of my favorite ways to keep them fresh.

At room temperature: An airtight container is a must. I’ll often tuck in a piece of sandwich bread—it keeps them soft for days.

Freezing baked cookies: I double-wrap them in plastic wrap, then foil or a freezer bag. When I want one, I just leave it wrapped on the counter for a couple of hours. By the time afternoon coffee rolls around, it’s ready.

Freezing dough: This is my favorite make-ahead trick. I scoop the dough into balls and freeze them on a tray. Once frozen, I toss them in a freezer bag. Then when a cookie craving hits, I can bake just a few at a time. Fresh-baked cookies in 20 minutes on a Wednesday night? Yes, please.

Honestly, I think these cookies are even better after a day or two. The flavors meld and settle in a way that makes them taste just like those hotel originals.

If you try them, let me know how they turned out for you. These DoubleTree cookies are my little way of bringing a warm welcome home.

Try other recipes:

• Cut Out Sugar Cookies
• Crumbl Chocolate Chip Cookies
• Chocolate Crinkle Cookies