DoubleTree Hilton Cookies - Now in Your Kitchen! The warm, gooey goodness of the complimentary chocolate chip cookies offered during check-in at DoubleTree Hilton is pure comfort in every bite! During the pandemic, they delighted fans by releasing their official secret recipe, and I couldn't wait to bring that signature experience home and recreate this iconic treat in my kitchen. The outcome was awesome, undoubtedly, and everybody loved it.
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Why will you love these DoubleTree chocolate chip cookies?
- It's irresistibly good: Even if you're not usually a cookie lover (like me), this one will win you over. It's incredibly delicious and surprisingly addictive. Each bite is packed with flavor and texture.
- Perfect texture: The combination of rolled oats and chopped walnuts adds a hearty, satisfying crunch that takes the classic chocolate chip cookie to the next level.
- Foolproof for beginners: This is a no-fail recipe that's simple and reliable, making it perfect for new bakers or anyone looking for a stress-free treat.
- Make-ahead friendly: You can chill the dough and bake the cookies later, as we did in making chewy double chocolate chip cookies-ideal for planning or spontaneous cravings.
- Great for any occasion: Whether you're enjoying it with your evening tea, packing it for a picnic, or serving it at a get-together, this cookie fits right in.
- Differences from the usual: Although I have baked many variations of chocolate chip cookies with walnuts, this recipe caught my eye with a few unique twists: rolled oats, cinnamon, and a splash of lemon juice.
Ingredients needed
- All-purpose flour unbleached
- Old-fashioned rolled oats
- Eggs are organic and at room temperature
- Butter organic and unsalted, softened to room temperature
- Sugar-granulated and light brown sugar
- Vanilla extract, lemon juice, baking soda, and salt
How to make the DoubleTree Hilton Cookies?
We start by creaming the butter, granulated sugar, and light brown sugar for about two minutes, ensuring the butter is at room temperature.
Next, add the eggs, vanilla, and lemon juice and beat until they come together to form a smooth and fluffy batter.
Whisk the All-purpose flour, rolled oats, salt, and baking soda. Add large spoonfuls of additions and incorporate them into the batter on low speed. Finally, add chocolate chips and walnuts.
Scoop out the batter onto a baking pan lined with parchment paper and bake in a preheated oven for 23 minutes at 300°F
Cool the cookies on the baking pan and cooling rack, and enjoy.
You may also love another cookie recipe that uses oats and was quite popular with my readers: the best oatmeal raisin chocolate chip cookies.
If you love fudgy treats made from cocoa, the easy fudgy brownie recipe makes the best fudgy cocoa brownies, or you could try the homemade brownies with walnuts. If you love sugar cookies, do try the easy sugar cookies for cutting out.
Useful Tips
- As with baking cookies, all the ingredients need to be at room temperature beforehand.
- We baked some big cookies in the first batch, immediately after mixing the dough. The rest we refrigerated for about 2 hours to make later.
- The second set tasted even better; it could be the refrigeration that helped to absorb and marinate all the ingredients.
- Add any additions like chocolate chips, walnuts, or any other favorites.
- Take the cookies out of the oven as soon as it is baked and cool on a cooling rack. Do not overbake them if you like soft and chewy cookies.
Recipe FAQ
Cookies can turn hard if overbaked or if the baking soda used is past its expiry date.
These cookies stay fresh for about 4 to 5 days when stored in an air-tight container and at room temperature.
Related Recipes
If you tried this Doubletree Hilton Cookies Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
DoubleTree Hilton Cookies
Ingredients
- 2 sticks butter room temperature
- ¾ cup sugar granulated plus 1 tbsp
- ¾ cup light brown sugar
- 2 large eggs
- 1 ¼ tsp vanilla extract
- ¼ tsp lemon juice freshly extracted
- 2 ¼ cups flour
- ½ cup oats rolled
- 1 tsp baking soda
- 1 tsp salt
- 1 pinch cinnamon powder
- 2 cups chocolate chip (I used Ghiradelli milk chocolate chips, original recipe asks for 2 ⅔ cups of Nestle semi sweet chocolate chip cookies)
- 1 ¾ cups chopped walnuts
Instructions
- Preheat oven to 300°F. Using a stand mixer cream butter and sugar for 2 minutes.
- On low speed blend eggs, vanilla , lemon juice for 30 seconds and then at medium speed for 2 minutes until it is light and fluffy. Scrape the bowl as necessary.
- Add flour, oats, baking soda, salt and cinnamon and blend on low for 45 seconds .Do not over mix.
- Stir in chocolate chips and walnuts using a spatula.
- Using an ice cream scoop (about 3 tbsp) place the dough 2 inches apart.
- Bake for 20 to 23 mins or until edges are golden brown and center is soft.
- Cool on baking sheet for about an hour and then on the cooling rack.
- The leftover dough can be frozen. They can be baked at another time without thawing.
Video
Notes
- As with baking cookies, all the ingredients need to be at room temperature beforehand.
- We baked some big-sized cookies in the first batch, immediately after mixing the dough. The rest we refrigerated for about 2 hours to make later.
- The second set tasted even better; it could be the refrigeration that helped to absorb and marinate all the ingredients.
- Add any additions like chocolate chips, walnuts, or any other favorites.
- Take the cookies out of the oven as soon as it is baked and cool on a cooling rack. Do not overbake them if you like soft and chewy cookies.
Good One !
Thank you so much!
I never put cinnamon in chocolate chip cookies before, a great twist!
Yes same here, this was the first time I added cinnamon as well . It really has some magic that kind of makes the cookie exceptional 🙂 Thank you so much for the comments and stopping by!
This cookie recipe reminds me of the cookies we'd bake for the pilots way back when I worked at the private aircraft terminal in Westchester Co, NY. The secret is the lemon juice. Just that little hint of brightness takes a normal cookie to gourmet cookie status. Yum!
How wonderful , that must have been exciting to work at the aircraft terminal and baking cookies for the pilots! The acidity from the lemon and the cinnamon in it must be doing some magic I guess, and as you rightly say taking it to a gourmet status . This recipe is a keeper for sure .I'm usually not a cookie fan but this one I can go on eating non-stop 🙂 Thank you so much for stopping by and the comments .
These look soo delicious! Can't beat a chocolate chip cookie!
Thank you so much for stopping by .They were indeed delicious and yes can't beat a chocolate chip cookie for sure!
Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.
Thank you so much for your kind words .It really means a lot ,appreciate it!
Very nice post. I definitely love this site.
Continue the good work!
Thank you so much for your kind comments!
Nisha
What a lovely courtesy from the Hilton Hotel to reveal the recipe.
Those cookies are mouth-watering and what a perfect stack with some masala chai. Gosh, its raining in June!
Yes indeed very kind of them and we get to enjoy them at home. Indeed it is perfect with coffee or tea .Thank you so much, appreciate it!
Oh goodness. So incredible your cookies look. I would not be able to resist. Nisha, is anything left? lol. I highly doubt it
Thank you so much Luda for the wonderful comment! They were irresistible indeed and you are right ,disappeared pretty fast 🙂
Loved this recipe! This could melt in the mouth. Amazing share Nisha
Thank you so much Sumith, appreciate it! They were just great ,one would especially love the texture of it probably due to the addition of rolled oats and yes they do melt in the mouth. Just about perfect!
Nisha, these look incredible! I've shared on social media. I am a sucker for a delightfully gooey, yet firm on the sides chocolate chip cookie! Yours look simply divine.
Thank you for sharing this bit of sunshine for all of us to enjoy! ♥ Hoping you and your loved ones stay well sweet Nisha.
Thank you so much dear Holly for the lovely comments and for sharing on social media, much appreciated! It is definitely my pleasure to share this delicious recipe. We are all doing well so far and hope the same with you and family as well. Take care !
Nisha, its raining so much and here these cookies... I need them!!
I wish I could send it your way, Thank you for the comments Deeksha!
Good to know that works too! It was perfect the first time. I learn so much from you as well! Wow great post.
Thank you so much for stopping by and the wonderful comments , appreciate it!
WOAH! These cookies look amazing ! Bookmarking them Nisha
So wonderful to hear you are bookmarking this recipe .I would love to hear how they turned out if you try making them.Thank you Smitha!
Oh how I LOVE cookies and these look amazing Nisha! I've never tried refrigerating before baking, wouldn't have even thought to do that. Can I ask, when you use cups, what size are you referring to, 250ml..? I have big cups at home 😂 Not that more cookies would be a bad thing, I could eat twice this amount quite happily!
If you love cookies Caz, this recipe is definitely a keeper and must-try .The US equivalent of a cup is 128 g or 4.5 oz .I looked up the ml equivalent and it is close to 240 ml .And yes refrigeration of the dough before baking does some wonders. I would love to hear if you try making them.Thank you for stopping by !
Top Notch!!
Thank you very much!