Otis Spunkmeyer’s Chocolate Chip Cookies 🍪
Cook Time: 10 minutes
Prep Time: 15 minutes
Total Time: 25 minutes
Yield: Makes about 3 dozen cookies
Description:
Indulge in the timeless delight of Otis Spunkmeyer’s Chocolate Chip Cookies with this beloved recipe, perfect for sharing with loved ones or savoring all to yourself. These classic drop cookies boast a delightful blend of buttery richness, sweet chocolate, and crunchy walnuts, all nestled within a perfectly golden-brown exterior. Whip up a batch today and experience the irresistible charm of homemade cookies at their finest.
Ingredients:
- 1/2 cup (113g) butter
- 1/2 cup (113g) vegetable shortening
- 1 cup (220g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 2 3/4 cups (330g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (175g) chocolate chips
- 1 cup (125g) walnuts, chopped
Instructions:
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Prepare Dry Ingredients: In a small bowl, combine the all-purpose flour and baking powder. Mix well using a whisk, ensuring even distribution, and set aside for later use.
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Melt Butter and Shortening: In a microwave-safe bowl or over low heat on the stovetop, melt the butter and vegetable shortening together until smooth and fully melted. Set aside to cool slightly.
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Mix Sugars and Flavorings: In a large mixing bowl, combine the light brown sugar, granulated sugar, salt, and vanilla extract. Pour the melted butter and shortening mixture over the sugars.
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Beat until Creamy: Using a hand mixer or stand mixer, beat the sugar and butter mixture until creamy and well combined.
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Incorporate Eggs: Add the eggs one at a time to the creamy mixture, beating well after each addition until smooth and creamy.
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Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, about 1/2 cup at a time, while continuously beating the mixture until a smooth cookie dough forms.
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Add Mix-Ins: Gently stir in the chopped walnuts and chocolate chips until evenly distributed throughout the cookie dough.
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Chill the Dough: Cover the cookie dough with plastic wrap or transfer it to a covered bowl, then refrigerate for at least 1 hour. Chilling the dough helps solidify the fats, resulting in cookies with a better texture and shape.
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Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper.
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Shape and Bake Cookies: Using a large rounded tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading during baking. Flatten slightly with the back of a spoon or your fingers if desired.
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Bake to Perfection: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the centers are set. Be careful not to overbake, as slightly underbaked cookies will continue to firm up as they cool.
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Cool and Enjoy: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm for a gooey treat, or store in an airtight container for later enjoyment.
Nutritional Information (Per Serving):
- Calories: 2256.8
- Total Fat: 128.8g
- Saturated Fat: 53g
- Cholesterol: 222.3mg
- Sodium: 1326.3mg
- Total Carbohydrates: 270.6g
- Dietary Fiber: 12.4g
- Sugars: 167.8g
- Protein: 27.1g
Recipe Notes:
- For a variation, try substituting different types of nuts or chocolate chips according to your preference.
- Ensure the butter and shortening are at room temperature before mixing for smoother incorporation.
- If you prefer softer cookies, reduce the baking time slightly and allow them to cool on the baking sheet for longer before transferring to a wire rack.
- These cookies can be stored in an airtight container at room temperature for several days, or frozen for longer-term storage. Simply thaw at room temperature before serving.
