How To Make Otis Spunkmeyer Cookies (Copycat)
Treat yourself to buttery goodies in these Otis Spunkmeyer cookies. They’re made with molasses, chocolate chips, and powdered milk.
- 1cupall purpose flour
- ½cupbread flour
- 1cupdark brown sugar,packed
- ½cupwhite sugar
- 1tspbaking soda
- ½tspbaking powder
- 1½tbsppowdered milk
- 2tsppure vanilla extract
- 1large egg,beaten
- ¾cupunsalted butter,melted and cooled
- 1½cupssemi sweet chocolate chips
Begin by preheating the oven to 325 degrees F and greasing a large cookie sheet.
Melt the butter in a microwave-safe dish and then let it rest in the fridge for 10 minutes. This will allow the butter to cool down so it won’t melt the sugar when adding it to the dough.
In a large mixing bowl add the dry ingredients. Stir well with a large spoon.
Add in wet ingredients.
Mix well with a hand mixer.
Stir in chocolate chips with a large spoon.
Roll cookie dough into tall balls using a large cookie scoop or about 2½ to 3 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 about 30 minutes in the fridge.
Bake for 16 to 18 minutes at 325 degrees F or until the edges are slightly golden. Let the cookies rest on the baking sheet for 5 to 10 minutes before transferring.
Serve and enjoy.
- Be sure to chill your melted butter in the fridge in addition to chilling the cookie dough.
- Cookies may seem undone when they come out of the oven but the resting time on the baking sheet will continue to cook them.
- Be sure to chill your dough or the cookies may turn out too flat.
- Calories: 281.82kcal
- Fat: 14.92g
- Saturated Fat: 9.06g
- Trans Fat: 0.37g
- Monounsaturated Fat: 4.26g
- Polyunsaturated Fat: 0.65g
- Carbohydrates: 37.26g
- Fiber: 1.36g
- Sugar: 25.84g
- Protein: 2.71g
- Cholesterol: 36.95mg
- Sodium: 148.76mg
- Calcium: 33.70mg
- Potassium: 103.19mg
- Iron: 1.29mg
- Vitamin A: 83.66µg
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