What is the recipe for Otis Spunkmeyer cookies?
Otis Spunkmeyer cookie CopyCat Recipe This is the prototypical cookie dough (“primordial cookie soup” if you will) from which all my other recipes are based. The chilled dough drops will approximate Otis Spunkmeyer’s size, consistency, and taste. 1/2 cup Butter (1 stick)* 1/2 cup Vegetable Shortening (Crisco Butter Flavor)* 1 cup Brown sugar, Light, Packed 1/2 cup Granulated (White) Sugar 2 large Eggs 3 tsp Vanilla extract 2 3/4 cup All-Purpose Flour 2 tsp Baking Powder 1 tsp Salt 2 cup Additive Chips (one 10-12 oz package) 1 cup Chopped Walnuts (4 oz package – optional) COMBINE flour and baking powder in a small bowl and mix with a whisk. Set aside. MELT butter/shortening in a microwave oven (use a microwave safe mixing bowl or a glass measuring cup) stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 45-60 seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in a large mixing bowl and beat well. Add each egg separately beatin
The one you link to is some person’s idea of what they might taste like. Like this one: Recipe for Otis Spunkmeyer Chocolate Chip Cookies Home > Recipes > Otis Spunkmeyer Chocolate Chip Cookies Recipe Ingredients: 1/2 cup butter 1/2 cup vegetable shortening 1 cup brown sugar, lightly packed 1/2 cup granulated sugar 2 large eggs 3 tsp vanilla extract 2 3/4 cups all purpose flour 2 tsp baking powder 1 tsp salt 2 cups chocolate chips 1 cup chopped English Walnuts Cooking Directions: 1. Combine flour and baking powder in a small bowl and mix with a whisk. Set aside. Melt butter/shortening in a microwave oven (use a microwave safe mixing bowl or a glass measuring cup) stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 45-60 seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in a large mixing bowl and beat well. Add each egg separately beating until creamy. Add flour mixture (1/2 cup at a time) while beating. Refrigerate for 1-3 h
Otis Spunkmeyer cookie CopyCat Recipe This is the prototypical cookie dough (“primordial cookie soup” if you will) from which all my other recipes are based. The chilled dough drops will approximate Otis Spunkmeyer’s size, consistency, and taste. 1/2 cup Butter (1 stick)* 1/2 cup Vegetable Shortening (Crisco Butter Flavor)* 1 cup Brown sugar, Light, Packed 1/2 cup Granulated (White) Sugar 2 large Eggs 3 tsp Vanilla extract 2 3/4 cup All-Purpose Flour 2 tsp Baking Powder 1 tsp Salt 2 cup Additive Chips (one 10-12 oz package) 1 cup Chopped Walnuts (4 oz package – optional) COMBINE flour and baking powder in a small bowl and mix with a whisk. Set aside. MELT butter/shortening in a microwave oven (use a microwave safe mixing bowl or a glass measuring cup) stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 45-60 seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in a large mixing bowl and beat well. Add each egg separately beatin
