Doubletree Copycats aka Christie Cookies

Good news! This morning I baked a Doubletree Hotel cookie clone that actually tastes like the real thing.

Here’s what happened.

I was searching Recipezaar for a way to use up some brickle/toffee bits and came upon something called Christie Cookies. The name sounded interesting and the recipe was familiar – like the Neiman Marcus urban legend cookie but with changes. After a little research on Cooking with Amy and a Doubletree website, I found that the Christie Cookie recipe is supposedly the one used by Doubletree. Up until now, I’ve been using various clones, but having eaten a few actual Doubletree cookies this year, I think this Christie Cookie Copycat is more like the cookies used by Doubletree.

I think the key ingredient is the brickle bits, which means I’ll be buying them more often. Normally I find them sticky and annoying, but they blended right in with this cookie and made it special.


Doubletree Copycats aka Christie Cookies
Prep time
Cook time
Total time
Christie cookies or the cookies that DoubleTree hotel serves
Recipe type: Dessert
Cuisine: American
Serves: 14
  • 1 cup all purpose flour (4.5 oz)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 scant teaspoon salt (Morton Kosher)
  • 4 oz (1 stick) unsalted butter, cold – cut up
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup dark chocolate chips
  • 1/2 cup Bits of Brittle
  • 3/4 cups walnuts, toasted and chopped
  • 1 1/8 cups oatmeal (measure, then grind), ground in a coffee grinder or food processor
  1. Mix flour, baking powder, baking soda and salt, set aside.
  2. Cream butter and sugars in large mixer bowl. Add egg and vanilla and stir until mixed.
  3. Add flour mixture and oatmeal gradually, stirring until incorporated. Stir in Heath Bits, Chocolate Chips, and nuts. Scoop dough up with a quarter cup measure and shape into big balls. Press them slightly to make discs. Set the discs on a plate and chill for a few hours or until firm. Note: You can bake these without chilling, but I liked the texture better after chilling.
  4. Place on parchment lined cookie sheets about 3 inches apart. Bake at 375 degrees for 8-13 minutes. Cookies should still be slightly underdone (I didn’t want mine underdone and cooked them l2-13). Move to wax paper lined counter to cool, do not use wire racks. (I did both – wire racks made the cookies crispier, cooling on rack helps internal cooking for underdone cookies and probably makes them chewier).
--I made these in a stand mixer with a paddle attachment. The butter was unsalted cold – straight out of the refrigerator. For the oatmeal, I ground it up in a small coffee grinder so it was more like oat flour than coarse ground oats. You can hardly tell oats are in the cookies thanks to the small grind. The original recipe included a grated Hershey bar. I didn’t have any milk chocolate and left it out. If you want to throw some in, I think it would be great in these. However, the cookies were good without the milk chocolate as well.

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  1. says

    Thanks for sharing this!! This is a real find. I love the Doubletree cookies. They’re such a treat after a long trip. If only they had a nice cup of hot tea waiting for me to go along with my cookie. LOL!
    I was going to make the Minnesota Munchers, but planned on buying Heath Bars and chopping them up instead of buying the bits of brickle, but now you’ve convinced me that the bits of brickle are worth having around. My thoughts about them are similar to yours, but there is a time and place for everything right!? And now you’ve found a great use for them!! Yeah!!

  2. sheena says

    I can’t wait to try these! I have become addicted to trying chocolate chip cookie recipies you post. Thanks!!

  3. Judi says

    I love the doubletree cookies! Do you think the brickle mimics cinnamon? The doubletree cookies have a distinct cinnamon taste?

  4. Erin M says

    Thanks so much for this recipe. My sister is addicted and I can’t wait to make her a batch.

  5. says

    I was just reading about the Doubletree cookies the other day in the NYT article archives! Never stayed at Doubletree, but hearing about these cookies have convinced me to look into it next time I travel.

    Is it just me, or is the recipe on Recipezaar that you linked to not exactly like the one you posted? The recipezaar recipe doesn’t have the Bits o’ Brickle and proportionally much less oats and different ratios of ingredients. Was there another recipe that is stated to be a Christie’s Cookies clone that you modeled your recipe to? Thanks!

  6. says

    Follow-up: I just found the Christie Cookie recipe on Recipezaar that you probably used, it’s here:

    I’m intrigued to try both versions, although I have no frame of reference, haha. I just baked the NYT CCC today for the first time, they were really impressive and delicious. I left out the salt at the end, and I regretted it, because the cookies came out a little too sweet–the salt would have helped. Texture wise, although it is impressively bakery-style, I think I somewhat prefer the new CI CCC recipe better. Love that browned butter.

  7. Therese B. says

    I made your Minnesota cookies on Friday. I didn’t have the toffe bits but, I replaced
    that with more toasted pecans. I like my pecans toasted so I put them in a small
    baking pan…sprayed it with butter flavored pan..tossed the pecans and added
    some salt. They were delish! I took them to my great-nephew’s birthday party…
    great reviews!!
    These look great too!!

  8. Linda says

    Made these last night…I had a Cadbury’s milk chocolate bar, so I grated about 2 tablespoons and added that. The cookies are great, but with the addition of the grated chocolate, I should have schooched up the salt to a full 1/2 teaspoon. I have seen a copy cat Doubletree recipe that included a small amount of lemon juice.
    It also seems to me that this is a variation on the urban legend Neiman Marcus cookie recipe. I don’t recall the proportions on that, but it did include the ground oatmeal and chocolate…

  9. says

    Made these yummy cookies last night. We don’t have the toffee bits in Poland so I omitted them and added some cinnamon and replaced half the chips with dried cranberries. Great cookies! Thanks, Anna!

  10. says

    Oh, and also, this (as most batters that include oats) is the BEST batter for eating raw (if you’re not afraid of raw eggs, of course).

  11. says

    Anna, the Christie Cookie originated in Nashville in the ’80’s by a man named Christie Hauck. There are still “Christie Cookie” stores and mall kisosks in Nashville (they now sell gelato too) plus they ship lots of tins of their cookies at Christmas time. For many years it was my favorite CCC. The original has no oats or walnuts, but it does have a mix of dark and milk chocolate plus the brickle bits. They are very gooey and soft on the inside and absolutely loaded with chips (the way I like them). Slowly my taste changed to prefer a less sweet cookie with only dark chocolate, so I don’t buy these any more, but I’m sure I’d still enjoy one!

  12. says

    Hi! Thanks for the comments. I really loved these cookies and am so happy a few people have reported back with good reviews. I’m typing on a tiny netbook today and will only answer comments with questions, but thanks for all of them!

    Sue, now that I’ve found this recipe I’ll be buying BIts o’ Brickle on a regular basis.

    Judi, I’m not sure if the toffee comes across as a cinnamony flavor, but it may. I don’t particular care for cinnamon in chocolate chip cookies and even if it was listed in the ingredients, I probably would have left it out. That being said, it was not listed in the Christie Cookie ingredient list. Next time I stay at a Doubletree, I’ll try harder to detect the cinnamon. If it’s in there, it’s just a little bit. I’ve seen other clone recipes that list it along with the lemon juice. After this recipe, I wouldn’t bother with those clones.

    DPLK – Thanks! Your link is correct. I linked to the clone recipe. After I submit this comment, I’ll change the link. About the NYT cookies, they are great! One problem I have with them is they are ALL about texture and they lose their great texture on Day 2.
    That’s just my personal opinion, though. I know they are wildly popular with bakers so maybe I’m just too finicky or like crunchy edged cookies better.

    Shelly, yes — they’re toffee bits 🙂 They are the kind without chocolate.

    Linda, it’s definitely similar to the Urban Legend cookies but better. Or at least I thought so. The toffee bits must have made a difference. I also ground the oatmeal up very fine in a coffee grinder and I think that helped. I’m going to try these again with the Hershey Bar, but I think I’ll chop it rather than grate it.

    LisAway, maybe I’ll send some toffee bits to Poland for Christmas.

    Lisa, thanks for the scoop on Christie cookies. Do you think they might use oat flour?

  13. says

    I went to the Christie Cookie website and found they sell a separate cookie they call the “Doubletree” cookie. It is a different cookie from the original Christie Cookie. I’m pretty sure the original Christie Cookie didn’t use oat flour, and definitely not oats, just the basics along with the brickle bits. Now I want to go and try one again. They have a shop nearby, and I haven’t had a Christie Cookie in at least five years.

  14. Fat Fudge says

    I tasted the real Doubletree Cookie and I didn’t think they were any good. Yours look a lot better.

  15. says

    I finally got to make these and I think they are wonderful and taste like I remember the Doubletree Cookies tasting. Mine were a little thin on the edges but a nice thickness in the middle. My butter was softened and I weighed the flour, oats and sugar. I only baked a few of them and put the rest of the dough in refrigerator. I’ll bake the rest later after chilling. Friends ate the first ones I baked and they all liked them. I’ll let you know how they are after the dough is chilled. I think chilling will help to even the spread since my butter was soft. Either way they’re delicious!!

  16. Elena says

    I tried these over the weekend and was pleasantly pleased with the cookie. I’ve not had good results in the past with the ground oats, maybe I need a sharper blade in my mini-prep. My only complaint is the cookie seemed a bit greasy when baked on a Silpat.

  17. Jenn says

    calorie and fat content?? i was looking for the doubletree recipe nutritional info. we stay at doubletrees sometimes with work and i usually always eat (at least) one cookie.. but no one has the nutritional info.. i made your cookies and i think that you are pretty spot on.

  18. says

    Anna –

    my boyfriend stayed at a doubletree in chicago and i made him bring some back for me. the ingredients were listed on the back of the package! the only thing this recipe is missing is lemon extract.

  19. Eileen says

    Here are the ingredients from the package from when I stayed there last month. (probably listed by weight)

    Chocolate chips, flour, walnuts, butter, sugar, brown sugar, eggs, rolled oats, lemon juice concentrate, vanilla extract, baking soda, salt, cinnamon.

  20. Tina says

    I am currently staying in a Double Tree… their cookies are amazing and I am totally addicted to them!!! I am thrilled to find some copycat recipes to try when I get home…

  21. Mauro Trejo says

    Christie’s Cookie Company is the provider for Doubletree Cookie Dough to all of the Doubletree’s. Their recipe should not be a clone, but the real deal. While it is now touted as a “secret” recipe, for years, you could go into any Doubletree and ask for the recipe and it would be given to you. In the mid 90’s, Doubletree gave the recipe over to Christie’s to help insure consistency throughout the brand.

  22. says

    I know I’m a bit late to the party but I just made these and they are PHENOMENAL! I’ve never had a DoubleTree cookie, but if they’re anything like these were than it’s a no brainer on why they’re so popular!!
    I LOVE the ground up oats…such a great addition!

  23. Rachel says

    I just made these and they’re very good cookies, but don’t really taste like doubletree cookies. I only chilled them for half an hour, though, so that might have something to do with it.

  24. Brandy says

    I have had the double tree cookies before and just made these last week. I don’t really think they taste like the Double Tree’s but they are very good. I like to add about 1/2 a cup of coconut to them too. My kids love them! I chill the dough before baking and don’t bake them for long at all or they get really dry and crispy. About 8 minutes max! unless you like them crunchy. I over baked the first batch so I threw them in a ziploc with a couple pieces of wheat bread. Next day they were nice and soft! 🙂

  25. Brandy says

    Ok…I made these again tonight, everything the same but added the 1/2 cup coconut and I added the grated milk chocolate bar! Huge difference! and way better! Now they taste like the real DoubleTree Cookies!

  26. d says

    Just made these today and they are wonderful! I only had a small amount of brickle bits left over and only had some maple glazed pecans to add but they were great! Loved the thickness, the chewiness and would definitely make these again. Thanks for posting another great recipe Anna.

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