Otis Spunkmeyer Chocolate Chip Cookie Recipe
The Otis Spunkmeyer Chocolate Chip Cookie recipe recreates the iconic, soft, chewy texture and rich chocolate flavor of the beloved classic. With simple ingredients like butter, sugar, vanilla, and chocolate chips, these cookies deliver a bakery-style treat perfect for any occasion.
Servings 36 cookies
Calories 181kcal
Equipment
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 8 tbsp unsalted butter softened
- 8 tbsp margarine softened
- 1 ½ cups sugar
- 1 tbsp molasses
- 2 large eggs
- 3 ¼ cups all-purpose flour
- 1 tsp baking soda
- 2 cups semi-sweet chocolate chips
Instructions
Prepare the Oven and Ingredients
- Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking.
Mix Wet Ingredients
- In a large bowl, cream together the butter, margarine, and sugar until fluffy. Add the molasses and eggs, beating well after each addition.
Combine Dry Ingredients
- In another bowl, mix the flour and baking soda. Gradually add the dry ingredients to the wet mixture, blending thoroughly.
Add Chocolate Chips
- Fold in the chocolate chips until evenly distributed.
Shape the Cookies
- Scoop dough into rounded tablespoon portions and place on the baking sheet, leaving space between cookies. Slightly flatten each scoop.
Bake to Perfection
- Bake for 12–15 minutes or until the edges are just golden. Avoid overbaking to keep the centers soft.
Cool and Enjoy
- Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
Notes
To achieve that authentic Otis Spunkmeyer flavor and texture, use high-quality chocolate chips and avoid overbaking.
Chilling the dough before baking enhances the chewiness, giving you a closer match to the bakery-style classic. Remember, the secret lies in balancing precision and love for baking!