After being quarantined with their families for a few weeks, business travelers may actually miss staying in hotels alone. And if you ask road warriors if they miss any hotels in particular, they might answer DoubleTree — for the signature chocolate chip cookies alone.

The hotel chain, known for serving its guests warm cookies at check-in, understands customers might be craving them by this point. That's why DoubleTree has published its recipe for the first time.

"I know this is an anxious time for everyone,” said Shawn McAteer, senior vice president and global head, DoubleTree by Hilton. “A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness."

“We hope families enjoy the fun of baking together during their time at home, and we look forward to welcoming all our guests with a warm DoubleTree cookie when travel resumes.”

Based on social media reaction, customers were delighted.

"THIS is how you treat your loyal customers... Christmas in April... Thanks," wrote @BlackWomen_.

@harryagapidis was grateful for the cookie fix but shared a warning: "Great job but also do warn everybody that it's 300 calories per cookie because otherwise we won't be able to fit through the door when we come out of lockdown."

If you're willing to risk it, designate a family member to head to the grocery store and buy these ingredients and a gallon of milk to wash them down.

DoubleTree Signature Cookie Recipe

Makes 26 cookies

Ingredients

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

½ cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips

1 ¾ cups chopped walnuts

How to make them

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

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