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–+ servings
Copycat Otis Spunkmeyer Chocolate Chip Cookies stacked up
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4.82 from 43 votes

Copycat Otis Spunkmeyer Chocolate Chip Cookies

With secret ingredients, these copycat Otis Spunkmeyer cookies are spot on!
Prep Time10 minutes
Cook Time18 minutes
Chill time30 minutes
Total Time58 minutes
Course: Dessert
Cuisine: American
Servings: 15 cookies
Calories: 327kcal
Author: Audrey Wood
Cost: $5

Equipment

  • Large baking sheet

Ingredients

  • 1 cup all purpose flour
  • ½ cup bread flour
  • 1 cup dark brown sugar packed
  • ½ cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ tablespoons powdered milk
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon molasses molasses can be very strong, be careful not to over measure
  • 1 large egg beaten
  • 8 tablespoons unsalted butter melted and cooled, see note
  • 1 ½ cups semi sweet chocolate chips

Instructions

  • Melt your butter in a microwave safe dish and then let it rest in your fridge for 10 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 tablespoons of cookie dough). Instead of rolling a perfectly round ball, roll the dough into a taller more oval shape.
  • Place the dough balls on a greased baking sheet with plenty of spacing.
  • Chill the dough for at least 30 minutes in your fridge, one hour is best.
  • 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.

Notes

  • Be sure to chill your melted butter in the fridge in addition to chilling the cookie dough.
  • Cookies may seem undone when they come out of the oven but the resting time on the baking sheet will continue to cook them.
  • Be sure to chill your dough or the cookies may turn out too flat.
 
Nutritional information is an estimate only.

Nutrition

Serving: 1 cookie | Calories: 327kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 257mg | Potassium: 187mg | Fiber: 2g | Sugar: 30g | Vitamin A: 221IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 2mg