Doubletree Cookies are the ultimate homemade cookie in my books. This Doubletree Cookie recipe is highly popular and right now, is the perfect time to whip up a batch.
Plus these homemade cookies freeze nicely so you can toss them in the freezer for a snack later on.
So what makes these cookies stand out from the rest? Warm, loaded chocolate chip cookies with a splash of lemon juice and oats help these cookies stand out from the rest.
Great for bake sales, cookie swaps, weeknight desserts, and more. There is never a wrong time to whip up a batch of cookies.
Check Out More Cookie Recipes
- 3 Ingredient Peanut Butter Cookies
- Soft Lemon Sugar Cookies
- Monster Breakfast Cookies
- Fluffernutter Cookies
What Are The Best Chocolate Chips To Use
Semi-sweet chocolate chips are what they use to get that ultra-rich flavor you know and love. But, you are welcome to use milk chocolate chips if that is what you have on hand. I also used regular-sized chips, but you can use mini if you prefer.
Do You Have To Chill Cookie Dough Before Baking
Some recipes do have to be refrigerated, but this recipe works quite well without chilling the dough ahead of time.
How Many Cookies Does This Recipe Make
I was able to make 26 cookies out of this recipe. But, depending on the size of cookies you make will vary in how many you get out of this recipe.
For each cookie, I did about 3 tablespoons of dough. You will see I formed these pretty thick compared to some traditional cookie recipes. They bake and kind of flatten out so having a thicker cookie dough base to start is key.
- 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
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- 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.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon,
blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined
with parchment paper about 2 inches apart.
- Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden
brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: 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.
Nutrition Information:Yield: 26 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 195mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 4g
How To Store Cookies
You can store these cookies at room temperature on the counter in an airtight container or sealable bag. Or if you want you can freeze extras or even store them in the fridge if you prefer cold cookies.
You will want to eat these homemade cookies within the first few days. They will last about a week. But with each day they will dry out a bit more. So sooner is better than later.
To get that fresh out of the oven warmth and flavor, just toss your cooked cookies in a microwave for like 5 seconds to warm them up. This always is a winning way to serve up cookies in our home.