Otis Spunkmeyer's Chocolate Chip Cookies

Otis Spunkmeyer's Chocolate Chip Cookies created by Crystal L.

These are wonderful crispy cookies that do not lose their shape when baking. Delicious!

Ready In:
25mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Marie
Contributor
@Marie
Contributor
"These are wonderful crispy cookies that do not lose their shape when baking. Delicious!"
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  1. Jeri S.
    Salt and too puffy like cake. Trying half the salt and half the baking powder
    Reply
  2. Courtney C.
    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 ??
    • Review photo by Courtney C.
    Reply
  3. Crystal L.
    Otis Spunkmeyer's Chocolate Chip Cookies Created by Crystal L.
    Reply
  4. Crystal L.
    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
  5. Crystal L.
    All purpose or self rising flour?
    Replies 3
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