Copycat Otis Spunkmeyer Chocolate Chip Cookies Recipes

COPYCAT OTIS SPUNKMEYER CHOCOLATE CHIP COOKIES

Steps:

• Begin by preheating your oven to 325 degrees and greasing a large cookie sheet.
• Melt your butter in a microwave safe dish and then let it rest in your fridge for 10 minutes. This will allow the butter to cool down so it won't melt the sugar when you add it to the dough. It will help to prevent your cookies from being flat.
• In a large mixing bowl add your dry ingredients. Stir well with a large spoon.
• Add in your wet ingredients.
• Mix well with a hand mixer.
• Stir in your chocolate chips with a large spoon.
• Roll your cookie dough into tall balls (use a large cookie scoop or about 2 1/2 tablespoons of cookie dough). Instead of rolling a perfectly round ball, roll the dough into a taller more oval shape.
• Place the dough balls on the greased baking sheet with plenty of spacing.
• Chill the dough for at least 30 minutes in your fridge, one hour is best.
• Bake for 16 to 18 minutes at 325 degrees or until the edges are slightly golden. Let the cookies rest on the baking sheet for 5 to 10 minutes before transferring.

OTIS SPUNKMEYER'S CHOCOLATE CHIP COOKIES

Steps:

• Combine flour and baking powder in a small bowl, mix with a whisk, and set aside.
• Melt butter and shortening together.
• Mix together both sugars, salt and vanilla in a large mixing bowl and pour melted butter mixture over.
• Beat well.
• Add each egg separately, beating until creamy.
• Add flour mixture 1/2 cup at a time while beating.
• Stir in nuts and chocolate chips.
• Refrigerate for 1 hour in a covered bowl.
• Preheat oven to 375° Drop cookies by large rounded tablespoonful onto a greased cookie sheet and bake for 10 to 12 minutes or until golden brown.