Memories Baked In

Summer is the perfect time to gather in the kitchen and make sweet memories. Whether the kids need a screen-free activity or you’re looking for a rainy-day treat while on vacation, baking has a way of bringing everyone together. Few desserts are as comforting as warm, gooey chocolate chip cookies. For a spirited twist, fold in a handful of our Boozy Cherries®  for a dessert with true Southern charm. It’s simple, nostalgic, and full of feel-good flavor—just like summer should be.

Baking Memories with Mammy

Several years ago, the DoubleTree Hotel released their signature chocolate chip cookie recipe to much fanfare. Reading about it instantly transported me back to my childhood summers in North Carolina, baking alongside my grandmother, Carma—my beloved Mammy.

Her go-to recipe was straight from the back of the Nestle Tollhouse semi-sweet chocolate chip morsel bag, and yet it always turned out perfect. She mixed the batter by hand, then let me take over—cracking the eggs, measuring flour and sugar, and sneaking dough bites before we baked them. The smell of cookies baking in her kitchen was pure magic, and those moments shaped my love of cooking and hosting today.

The DoubleTree Signature Cookie Recipe (with My Twist)

Recently, I decided to bake my first batch of DoubleTree’s famous cookies, tweaking the recipe slightly to honor my North Carolina roots—and Mammy. Here’s my version for you to try at home.

Ingredients

• ½ pound butter (2 sticks), softened

• ¾ cup white sugar

• ¾ cup packed light brown sugar

• 2 large eggs, at room temperature

• 1 ¼ teaspoon pure vanilla extract

• ½ teaspoon freshly squeezed lemon juice

• 2 ¼ cups all-purpose flour

• ½ cup rolled oats

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• ¼ teaspoon cinnamon

• 2 ⅔ cups semi-sweet chocolate chips

• 1 ¾ cups chopped pecans

• Optional: ½ cup Boozy Cherries® [link → product page], chopped

Directions

1. Preheat oven to 300°F.

2. Cream butter, sugar, and brown sugar in a stand mixer with paddle attachment on medium speed for ~2 minutes.

3. Add eggs, vanilla, and lemon juice. Mix on low until combined. Scrape down the bowl.

4. In a separate bowl, whisk dry ingredients. Slowly add to wet mixture until just combined—do not overmix.

5. Stir in chocolate chips, pecans, and Boozy Cherries® if using.

6. Scoop 3 tablespoons of dough per cookie. Arrange 2 per row, 5 rows per sheet (10 per tray) on parchment-lined baking sheet.

7. Bake 20–23 minutes, until edges are golden and centers slightly soft.

8. Cool before serving (if you can resist).

Yield: ~24 cookies. Store in an airtight container—if they last that long!

Why This Recipe Works

• Texture Perfection: Oats add chewiness, pecans bring crunch, and Boozy Cherries® add a juicy pop of flavor.

• Family Tradition: It bridges the timeless Tollhouse recipe, DoubleTree’s famous version, and my Mammy’s Southern kitchen.

• Crowd-Pleaser: Perfect for family gatherings, holiday baking, or gifting in a cookie tin.

 Final Thoughts

For me, baking cookies is about more than dessert—it’s about honoring traditions, celebrating family, and making new memories. These cookies carry the spirit of Mammy’s kitchen, with a little modern Southern twist.

So the next time summer rain rolls in or you need a sweet distraction, whip up a batch. And if you try them with Boozy Cherries®, let me know how they turn out—I think you’ll fall in love with that spirited flavor.