Description

These classic DoubleTree cookies are soft, chewy, and packed with chocolate chips and walnuts. Known for their perfect balance of sweetness and texture, these cookies are a beloved treat that pairs beautifully with a glass of milk or a cup of coffee. The recipe takes about 1 hour and 45 minutes including baking and cooling time, yielding 26 generously sized cookies.

Ingredients

Scale

Wet Ingredients

1/2 pound (2 sticks) butter, softened
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon lemon juice

Dry Ingredients

3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 1/4 cups all-purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch of cinnamon

Add-ins

2 2/3 cups semi-sweet chocolate chips
1 3/4 cups chopped walnuts

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Instructions

Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: Using a stand mixer on medium speed, cream together the softened butter, granulated sugar, and light brown sugar for about 2 minutes until the mixture is smooth and fluffy.
Add Wet Ingredients: Add the eggs, vanilla extract, and lemon juice to the creamed mixture. Mix on low speed for 30 seconds to combine, then increase to medium speed and beat for about 2 minutes until the mixture is light and fluffy.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and a pinch of cinnamon.
Mix Dry into Wet: Gradually add the dry ingredient mixture to the creamed wet ingredients. Mix until just combined, being careful not to overmix which can result in tough cookies.
Fold in Chips and Nuts: Using a spatula, gently fold the semi-sweet chocolate chips and chopped walnuts into the dough for even distribution.
Portion Dough: Using a cookie scoop or tablespoon, portion out about 3 tablespoons of dough per cookie. Space the dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
Bake Cookies: Bake the cookies in the preheated oven for 20 to 23 minutes. The edges should be golden brown while the centers remain soft and slightly underbaked for ideal chewiness.
Cool Before Serving: Let the cookies cool on the baking sheet for about 1 hour so they set properly and firm up before serving or storing.

Notes

Be careful not to overmix the dough once the dry ingredients are added to keep cookies tender.
Using parchment paper prevents the cookies from sticking and makes cleanup easier.
The long cooling time on the pan helps the cookies set and achieve the perfect chewy texture.
You can substitute walnuts with pecans or leave nuts out for a nut-free version.
Store baked cookies in an airtight container at room temperature for up to 5 days for best freshness.