Copycat Otis Spunkmeyer Chocolate Chip Cookies: Easy & Irresistible
Enjoy the delicious taste of Copycat Otis Spunkmeyer Chocolate Chip Cookies with this easy and irresistible recipe!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar.
- Add the eggs and vanilla extract, and mix well.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For a chewier cookie, refrigerate dough for at least 30 minutes before baking.
- You can substitute half the chocolate chips with nuts if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg