These Chocolate Chip Walnut Cookies are a must-try! An addictive copycat of the infamous DoubleTree Hotel cookies, these chocolate chip cookies are deliciously chewy with crisps edges. Perfection!
I’m straight up in LOVE with these cookies.
Typically when I land on a cookie recipe that completely rocks my face, I end up craving them so regularly that make the same ones on repeat for months at a time.
Now these chocolate walnut oat bombs are on *heavy* rotation around here and I’m pretty sure no one is mad about it.
They’re fantastic right before they cool when they’ve set their shape but are still deliciously warm and melty… Pair them with a scoop of vanilla bean ice cream and I’m in dessert heaven over here!
Honestly, they’re even *BETTER* the next day when their tender chewiness kicks in.
Between the amazing texture, duo of luscious chocolate chips, sprinkling of chewy oats and walnuts and kiss of cinnamon and vanilla, there is so much to love about these cookies.
For best results, chill your cookies!
While some recipes don’t need a ton of chill time, I feel like the flavor and texture of these bad boys is best after chilling overnight in the fridge.
Simply grab your handy dandy cookie scoop and plop little scoops of cookie dough amazingness onto a parchment paper lined baking sheets. Top with another layer of parchment and pop them in the fridge for the following day.
Simply call it meal-prep and you’ll be less pouty about leaving those little cookie dough bombs in the fridge overnight.
The dough balls will keep for a few days in the fridge and can even be frozen for later so you can have a fresh baked cookie whenever you want!
Freezer Cookie Instructions:
To freeze some cookie goodness for later, scoop your dough into balls and arrange on a parchment paper lined plate or two. Place in freezer.
A few hours later once the cookie dough scoops have set, transfer dough balls to an airtight container or plastic baggie.
Ready to bake? Preheat oven to 300 degrees Fahrenheit and bake frozen cookie dough scoops on a parchment lined cookie sheet for 20-23 minutes. Allow to cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely (or mostly completely because you KNOW you want a still-warm cookie with melty chocolate -YUM!)
If you’ve been lucky enough to visit a DoubleTree Hotel when they’re puling these hot and melty cookies out of the oven then you know just how amazing they are.
If you haven’t tried them yet, you’re in for a treat!
The combination of flour, oats, and buttery chopped walnuts give them the most outstanding texture. A kiss of cinnamon and spoonful of vanilla gives them a delightful flavor boost while the duo of chocolate chips is basically cause for celebration
I’m so stoked for you to try them!
Chocolate Chip Walnut Cookies
Chocolate Chip Walnut Cookies
- ½ pound unsalted butter (2 sticks) softened to room temp.
- ¾ cup granulated sugar (150 grams)
- ¾ cup light brown sugar (150 grams)
- 2 large eggs – room temperature
- 1 ¼ tsp pure vanilla extract
- ¼ tsp fresh lemon juice
- 2 ¼ cups unbleached all-purpose flour (270 grams)
- ½ cup old-fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp ground cinnamon
- 1 cup semi-sweet chocolate chips (170 grams)
- 1 ½ cup mini semi-sweet chocolate chips (255 grams)
- 1 ¼ cup finely chopped walnuts (187 grams)
CREAM BUTTER AND SUGARS TOGETHER
- Soften butter to room temperature. Cream together butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for 2 minutes.
- Next add room temperature eggs, vanilla, and lemon juice. Blend on low speed for 30 seconds then increase speed to medium for about 2 minutes. Scrape down bowl as needed.
WHISK TOGETHER DRY INGREDIENTS
- In a medium-large bowl combine flour, oats, baking soda, salt, and cinnamon. Whisk together to mix.
- Add to stand mixer and blend on low speed for about 40-45 seconds, taking care not to over-mix batter.
ADD YOUR MIX-INS
- Remove bowl from stand mixer and add chocoalte chips, mini chips, and finely chopped walnuts. Fold the chips/nuts into the dough with a silicone spatula or wooden spoon.
SCOOP YOUR DOUGH
- Line a baking sheet (or a few plates) with parchment paper.
- Use a 3 TBSP cookie scoop to portion out dough into scoops. Place, slightly spaced, on parchment lined sheet/plate.
CHILL THE DOUGH
- Cover gently with parchment and chill dough OVERNIGHT. If you need the cookies that day, allow dough to chill 3-4 hours before baking.
READY TO BAKE?
- Pre-heat oven to 300°F.
- Line two large baking sheets with parchment paper. Space chilled cookie scoops a little over 2 inches apart.
- Bake sheets one at a time on center rack for 20-23 minutes. Edges should be golden brown and the center should still look soft.
- Cook time is based on 3-TBSP scoops of cookie dough. Adjust slightly if making smaller or larger scoops of dough.
- Allow cookies to cool on baking sheet for approx. 5 minutes to set, then use a spatula to transfer them to a cooling rack to finish cooling. Enjoy!
- Store leftover fully-cooled cookies in an airtight container for later. They'll be even more chewy the next day. YUM!
Recipe adapted from the infamous DoubleTree Hotel Cookies.
Crazy for Cookies?
- Chocolate Pecan Granola Cookies
- Homemade Cookie Cake
- Peanut Butter Macadamia Nut White Chocolate Cookies
- Small Batch Sugar Cookies via Christina of Dessert for Two
- Chocolate Peanut Butter Cookie Cake
If you get a chance to try these DoubleTree Hotel inspired Chocolate Chip Walnut Cookies, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!