Good recipe. I agree with the others the actual cookies are more dense and crumbly. I cooked mine 6 minutes longer then directed and they were still chewy and barely brown around the edges. I did cool on a wire rack. Also, this particular recipe really needs the walnuts to hold it together. Don't make the mistake I did and make a batch with none. The ones with walnuts were shaped correctly but without the cookie melts before it bakes and turns into a giant cookie pancake.

I made the cookies from CSTANDST1's review as well and they were delicious. Not quite like doubletrees but really close. I made them for Valentine's Day and brought them to my husbands work. They loved them saying these were the beat chocolate chip cookies they have ever had. I would agree. Small change...I blended my oats till they were like flour, next time I'll maybe add a little bit of quick oats as well, or won't blend them as much. If I can remember Doubletrees have a little more chewy oat texture.

Delicious. Very similar to the real thing.

I found this exact recipe on another site and was anxious to try it. I didn't like it at all. The cookies were cakey and too puffy...not substantial like the doubletree cookies. I'll be tried the other suggested recipe next to see how it compares. If it's good, I'll post it as another Doubletree cookie recipe.

These were really good! Very close to the nice warm cookies that you get when you check in. Now, if someone just had the recipe for a hottub like the one at the Doubletree....

I'm very pleased with this cookie--soft on the inside/crisp edges--and great flavor. I don't remember cinnamon in the Doubletree cookie, but I like the subtle warmth it provides. Here are the adjustments I made: halved the recipe & used part WW pastry flour, added 2 T wheat germ for part of the flour, cut the nuts to 1/2 cup, subbed 1/4 cup shortening for part of the butter, used 1/2 & 1/2 brown sugar/white sugar, used a combo of the Nestle's semi-sweet/white chocolate swirl, milk chocolate, and semi-sweet chocolate chips, and I added 2 T grated chocolate. My husband liked them but wants me to go back to the old Tollhouse recipe; I enjoyed the change--thanks for sharing, Stephanie.

I made my second batch of these cookies tonight because my husband wanted something sweet, and we both love them. I didn't have walnuts so I used pecans instead. It's best to chop the nuts before measuring. The recipe was still good. I prefer to flatten the cookie dough into thick round disks so that they have a nice shape and size. When I gave out cookies from the first batch to some friends, I was asked for the recipe; however, this will stay in my secret recipe stash. In my opinion, these are extremely close to the original cookies but without the cute storage tin. As another baker suggested, I was thinking about reducing the eggs to 3 but decided not to. Why mess with something that my husband and I like? I do have one tip for the baker from Indiana with the lemon problem...when lemons are in season and cheap, buy a bunch, juice them, freeze the juice in ice cube trays, and store the juice cubes in the freezer. Whenever a recipe calls for lemon juice, take a cube out and thaw. It's that simple. I also freeze lime juice to use in Mexican food.

I made these without having tried this hotel's cookie. More like mini cakes rather than a cookie! Personally, I prefer a traditional chewy-flat-type cookie (the baking soda should have tipped me off). But for those that like the cake-type...this is a great recipe!

I made these cookies according to this link: http://foodgeeks.com/recipes/recipe.phtml?recipe_id=18302 which is similar to the posted recipe. I took them to work and they were well-received. very satisfying and tasty.

Very important, don't be cutting back on the nuts and the chocolate. The first batch I baked was only with one bag of chocolate chips (I under estimated) and nuts were measured whole before crushing it - it didn't come out good. I'm not a big fan of nuts but it's the chocolate and nuts that makes a difference.

I actually just stayed at a Doubletree hotel and tried some of these cookies. They were the BEST I ever had. I am so happy to have the recipe!

Great recipe. Makes huge cookies that hold together well. Only use 3 eggs. I baked half the dough without walnuts and then added some walnuts in the dough for the last two batches. Lemons in January in Indiana cost about $50 a pieces so I did not add any lemon juice. The three cups of chocolate chips was a great amount, and the little bit of cinnamon added just a depth of flavor without a cinnamon taste. Very good.

I found this recipe to be too cakey for my own taste, probably due to using 4 eggs. I think 3 eggs would be plenty.

I did just what the directions said to do. My cookies turned out ok, but nothing like the ones at the hotel. I'm not sure I would make these again.

Great recipe. The recipe took a while to prepare but the batch was big enough to give cookies to everyone. These taste just like the Double Tree cookies I ate a month ago! Way to go Stephanie and thanx for sharing. =)

I never thought I could make the "cookies from the hotel,"these taste just exactly like the ones that are left in your room.The last time I was there I asked if I could get the recipe, they said no. I am so thrilled to have it now, they are fabulous tasting cookies. Mary

Try this recipe instead. It's MUCH better and closer to the original. After making these cookies for the first time I had 2 requests for the recipe. 1/2 cup rolled oats 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon cinnamon 1 cup (2 sticks) butter, softened 3/4 cup brown sugar, packed 3/4 cup granulated sugar 1 1/2 teaspoons vanilla 1/2 teaspoon lemon juice 2 eggs 3 cups semi-sweet chocolate chips 1 1/2 cups chopped walnuts 1. Preheat oven to 350 degrees. 2. 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. 3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. 4. 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-incorporated. 5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Makes 20 cookies.