Cookies · Desserts

Infamous Doubletree Chocolate Chip Cookie

I suspect that to the mind of a recent college graduate, working in a different city, renting cars, and living in hotels constituted the “good life.” After almost 6 years of living out of suitcase and traveling coast to coast for 4 years, I will blatantly say that there is nothing glamorous of this jet-setting life. There are only a few things that get me excited to check into hotels nowadays.  Hilton’s grilled brie with grapes, Hyatt at Penn’s Landing’s view , the proximity of Hilton Garden’s Inn to Chinatown and the Reading Market Terminal and of course, Doubletree’s chocolate chip cookies.

While I’ve not been able to stay at a Doubletree in Philly, if I have an opportunity to check into a Doubletree, I will. The warm, buttery, chocolate-y cookie goodness makes at least the first day of checking into a hotel tasty, I mean, bearable.

Why pay the night’s rate + hidden taxes just to have a cookie of the gods?


1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips (use Ghiradelli chocolate chips for the best taste)
1-1/2 cups chopped walnuts


Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

Chill the dough for 1 hour.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Flatten slightly. Place the scoops about 2 inches apart. Bake in a 300°F oven for 10 minutes and increase to 325 for 5 more minutes (or until cookies are light brown and soft in center). Do not overcook the cookies or until they look “cooked.” Let the cookies cool on the baking sheet.  Store in a sealed container.


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