Ingredients for Otis Spunkmeyer's Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter
- Vegetable Shortening
- Light Brown Sugar
- Granulated Sugar
- Eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips
- Walnuts
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How to Make Otis Spunkmeyer's Chocolate Chip Cookies
- Whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking powder in a small bowl. Set aside.
- In a small saucepan, melt 1 cup (2 sticks) unsalted butter and 1/2 cup vegetable shortening over low heat. Stir until completely melted and smooth.
- In a large mixing bowl, cream together 1 cup granulated sugar, 1 cup packed light brown sugar, 1 teaspoon salt, and 1 teaspoon vanilla extract. Gradually pour in the melted butter mixture, beating until well combined.
- Beat in 2 large eggs, one at a time, until the mixture is light and fluffy.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, 1/2 cup at a time, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chocolate chips and 1 cup chopped nuts (optional).
- Cover the bowl and refrigerate the dough for at least 1 hour (or up to overnight) to allow the flavors to meld and the dough to firm up.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
671g
Fat
265g
Carbs
90g
