With secret ingredients, these copycat Otis Spunkmeyer cookies are spot on!
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I love, love, love Otis Spunkmeyer chocolate chip cookies. It took some work but I’ve finally narrowed down the secret ingredients to recreate these amazing cookies at home. These copycat Otis Spunkmeyer chocolate chip cookies are absolutely amazing.
Not to age myself, but years ago when I was in high school I was in a club called DECA. DECA is an amazing non-profit program available at many high schools. It prepares students for the business world and there are various competitions that you can compete in. Our club did fundraising by selling freshly baked Otis Spunkmeyer cookies and muffins to students and staff at our school. Needless to say, I’ve been hooked ever since and I have been enjoying their cookies for years and years now.
Where you might have seen Otis Spunkmeyer cookies at before
Otis Spunkmeyer sells products to grocery stores, convenience stores, and to many restaurants. It is rumored that they are who supplies Subway’s and Wendy’s cookies as well as cookies to the United States Army. They also sell frozen cookie dough and muffins for fundraising. Groups like the one I was in high school use it for fundraising but I’ve also bought Otis Spunkmeyer cookie dough from my friend’s children who were raising money for their sports teams.
What makes Otis Spunkmeyer cookies so special?
Otis Spunkmeyer cookies are thick but not overly thick. They are also sweet and have crisp edges but a chewy center. They’re pretty much the perfect cookie.
What ingredients do I need to make these Otis Spunkmeyer copycat cookies?
As a self-proclaimed cookie specialist, I’ve taken on the task of recreating these legendary cookies at home. You will need some special ingredients for this recipe but you should be able to find them at your local grocery store or on Amazon. For these Otis Spunkmeyer cookies, you will need:
- All purpose flour: Part of the base of our copycat cookie recipe.
- Bread flour: The other part of our base for the cookies. Bread flour makes a big difference in these cookies.
- Brown sugar: You’ll want to use dark brown sugar for this recipe and make sure it is packed when measuring it out.
- White sugar: To sweeten the cookies.
- Salt: This recipe does need one teaspoon of regular salt.
- Unsalted butter: The butter is very important in this recipe. You’ll want to melt your butter and then let it cool. I recommend letting it cool in your fridge for about five minutes. You can let it rest in your fridge while measuring out and mixing your dry ingredients.
- Baking soda and baking powder: To make the cookies rise.
- Pure vanilla extract: It is very important that you use pure vanilla extract. Imitation vanilla can give your baked goods an overpowering taste.
- Egg: You’ll need one large egg.
- Molasses: You’ll want to use unsulfured molasses. I used Brer Rabbit. Be careful not to overdo it on the molasses and add only half of a teaspoon. Molasses can be a very strong flavor, especially in baked goods.
- Powdered milk: If you can’t find any powdered milk at your local grocery store, I recommend this powdered milk from Amazon. Be sure you are adding powdered milk and not powdered coffee creamer. Powdered milk is one ingredient that a lot of commercial kitchens use and it will help you to get the exact taste for these copycat cookies.
- Chocolate chips or chunks: You’ll want to use semi-sweet chocolate chips or chocolate chunks.
Can I freeze the cookie dough? If so, how?
Yes, if you’d like to freeze this cookie dough you totally can. Most commercial Otis Spunkmeyer dough comes from frozen. This is how to freeze the dough:
- Scoop your cookie dough into tall balls (use a large cookie scoop and then shape them to be more tall than round).
- Place the dough balls on a baking sheet covered with parchment paper. Freeze the baking sheet for four hours. Make sure you have enough room in your freezer, at least for a few hours.
- Once the dough is frozen then you can transfer to a freezer safe storage bag or freezer safe container.
- You can keep this cookie dough in the freezer for up to two months.
- To bake from frozen, let the cookie dough defrost overnight and then bake for 18 to 20 minutes at 325 degrees. Let the cookies rest on the baking sheet afterwards.
Tips for baking Otis Spunkmeyer copycat cookies
- Use real butter, don’t use a butter substitute.
- Melt your butter and then let it cool. For this recipe, melt your butter in a microwave safe dish and then let it cool in your refrigerator for five minutes. This will help the cookies from getting too flat.
- Pure vanilla extract is best for baking, especially for these cookies.
- Fresh baking soda and baking powder will make a huge difference in your baking
- Roll your cookie dough into tall balls. Instead of rolling a perfectly round ball, roll the dough into a taller more oval shape. When your cookies bake, you’ll get a more thick and chewy center on the cookie with crispy edges.
How to store these cookies
You can store these cookies in an airtight container at room temperature. They will be good for 3 to 4 days after baking.
Copycat Otis Spunkmeyer Chocolate Chip Cookies
- Large baking sheet
- 1 cup all purpose flour
- ½ cup bread flour
- 1 cup dark brown sugar packed
- ½ cup white sugar
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tbsp powdered milk
- 2 tsp pure vanilla extract
- ½ tsp molasses
- 1 large egg beaten
- ¾ cup unsalted butter melted and cooled
- 1 ½ cups semi sweet chocolate chips
- Begin by preheating your oven to 325 degrees and greasing a large cookie sheet.
- Melt your butter in a microwave safe dish and then let it rest in your fridge for 3 to 5 minutes. This will allow the butter to cool down so it won't melt the sugar when you add it to the dough. It will help to prevent your cookies from being flat.
- In a large mixing bowl add your dry ingredients. Stir well with a large spoon.
- Add in your wet ingredients.
- Mix well with a hand mixer.
- Stir in your chocolate chips with a large spoon.
- Roll your cookie dough into tall balls (use a large cookie scoop or about 2 ½ to 3 tbsp of cookie dough). Instead of rolling a perfectly round ball, roll the dough into a taller more oval shape.
- Place the dough balls on the greased baking sheet with plenty of spacing.
- Bake for 16 to 18 minutes at 325 degrees or until the edges are slightly golden. Let the cookies rest on the baking sheet for 5 to 10 minutes before transferring.