Otis Spunkmeyer's Chocolate Chip Cookies
Indulge in the irresistible charm of Otis Spunkmeyer’s Chocolate Chip Cookies, a timeless favorite now made easy right in your own kitchen. These bakery-style cookies feature perfectly balanced flavors with rich, melted semi-sweet chocolate chips folded into a soft, buttery dough. Achieve the ultimate chewy texture with a delicate golden exterior by following this simple recipe, perfect for beginners and experts alike. With just 15 minutes of prep and 10 minutes of baking, you’ll have a batch of warm, gooey cookies that taste just like they came from a professional bakery. Perfect for sharing or savoring solo, these homemade chocolate chip cookies are a crowd-pleasing treat that pair beautifully with a cold glass of milk. Keywords: Otis Spunkmeyer chocolate chip cookies, homemade bakery-style cookies, chewy chocolate chip cookies.
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Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 2 cups semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the mixture aside.
Step 3
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
Step 4
Add the vanilla extract and eggs, one at a time, to the creamed butter and sugar mixture, beating well after each addition until fully incorporated.
Step 5
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Step 6
Fold in the semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.
Step 7
Using a cookie scoop or tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden while the centers remain soft. Avoid overbaking to maintain a chewy texture.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10
Enjoy your Otis Spunkmeyer style chocolate chip cookies with a glass of milk or a warm cup of coffee!
Nutrition Facts
| Serving size | (1292.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5684.1 |
| Total Fat 295.6g | 0% |
| Saturated Fat 181.6g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 2659.9mg | 0% |
| Total Carbohydrate 756.0g | 0% |
| Dietary Fiber 30.8g | 0% |
| Total Sugars 478.7g | |
| Protein 67.8g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 272.5mg | 0% |
| Iron 25.3mg | 0% |
| Potassium 727.1mg | 0% |
Source of Calories