DoubleTree Welcome Cookie: Walnut Chocolate Chip Oatmeal Cookie
DoubleTree Welcome Cookie: Walnut Chocolate Chip Oatmeal Cookie
Homemade DoubleTree Welcome Cookies Recipe with Walnuts, Chocolate Chips, and Oatmeal
Experience the signature welcome cookie from DoubleTree Hotels right in your own kitchen! This delightful cookie is packed with the satisfying crunch of walnuts, the sweet burst of chocolate chips, and the hearty texture of oatmeal. It bakes up to a perfect chewy and crisp texture. Enjoy a taste of luxury with these homemade cookies, best served warm with a glass of milk or your favorite hot beverage.
Ingredients- 113g Unsalted Butter, softened to room temperature
- 140g Light Brown Sugar
- 3g Salt
- 50g Egg (about 1 large egg, room temperature)
- 3g Vanilla Extract
- 1g Lemon Juice (optional, for enhanced flavor)
- 110g Walnuts, chopped (pre-toasted for best flavor)
- 240g Dark Chocolate Chips
- 23g Rolled Oats (old-fashioned or instant can be used)
- 163g All-Purpose Flour
- 2.4g Baking Soda
- Pinch of Cinnamon Powder (adjust to taste)
Cooking Instructions
Step 1
Prepare the walnuts by chopping them into desired pieces. For enhanced flavor and texture, you can pre-toast them: briefly blanch the walnuts in boiling water, then spread them on a baking sheet and bake at 100°C (212°F) for about 2 hours to dry them out. This step makes them wonderfully aromatic.
Step 2
In a mixing bowl, cream the softened unsalted butter using an electric mixer or whisk until it’s light and fluffy. Ensure the butter is at room temperature – not too cold or melted – for optimal creaming.
Step 3
Add the light brown sugar and salt to the creamed butter. Beat on medium speed for about 1 minute until well combined. Be careful not to overmix, as this can cause the cookies to spread too much during baking. You’re looking for a light, homogenous mixture.
Step 4
Gradually add the room temperature egg to the mixture, beating on medium speed for about 1 minute until incorporated. Follow with the vanilla extract and lemon juice (if using), beating again for another minute until everything is well blended.
Step 5
In a separate bowl, sift together the all-purpose flour, baking soda, and cinnamon powder. Sifting 2-3 times helps to aerate the dry ingredients, ensuring a lighter cookie texture and preventing lumps.
Step 6
Add the sifted dry ingredients to the wet mixture. Using a spatula, gently fold the ingredients together with a cutting motion until just combined. Stop mixing as soon as you no longer see streaks of flour. Overmixing will develop gluten and result in tough cookies.
Step 7
Gently fold in the chopped walnuts, dark chocolate chips, and rolled oats using the spatula. Ensure they are evenly distributed throughout the cookie dough.
Step 8
Portion the cookie dough into approximately 50g balls and place them on a baking sheet lined with parchment paper, ensuring there is space between each cookie. Gently flatten the tops of the dough balls with your palm. Bake in a preheated oven at 150°C (300°F) for about 16 minutes. Baking time may vary depending on your oven; watch for a golden brown color on the edges and top.
Step 9
Once baked, carefully transfer the cookies from the baking sheet to a wire rack to cool completely. Cooling on a wire rack prevents the bottoms from becoming soggy and helps maintain their delightful crispness.
