Community Pick
Otis Spunkmeyer's Chocolate Chip Cookies

These are wonderful crispy cookies that do not lose their shape when baking. Delicious!
- Ready In:
- 25mins
- Yields:
- Units:
31
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ingredients
- 1⁄2 cup butter
- 1⁄2 cup vegetable shortening
- 1 cup packed light brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 3 teaspoons vanilla
- 2 3⁄4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 (12 ounce) package chocolate chips (2 cups)
- 1 cup chopped walnuts
directions
- 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.
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This turned out awesome. Obviously, they were not what I was expecting. I wanted the flatter, rounder, melting in the middle cookies like the Otis Spunkmeyer ones they used to make when I went to high school. But they're really good. The salt is a great background. I didn't have walnuts and I didn't have any vegetable shortening so I did all butter. They freakin Rock! Does the job for my craving ??Reply
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They are eatable but not what I was hoping and I followed this recipe word for word step by step. Too many chocolate chips for my taste. I thought others were crazy for saying they were horrible now I get it! I don’t even know how one could improve it. I’m going to try one more time with coconut oil and half way melted butter and better quality walnuts.Reply
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