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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Otis Spunkmeyer Cookie Dough Recipe

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This recipe for Otis Spunkmeyer Cookie Dough is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. butter
½ Crisco, butter flavor
1 c. light brown sugar, packed
½ c. white sugar
2 large eggs
3 tsp. Vanilla extract
1 ¾ c. flour
2 tsp. Baking powder
1 tsp. Salt
May add 2 c. chocolate chips or white chocolate chips, etc.
Directions:
Directions:
Combine flour and baking powder in a small bowl and mix with a whisk. Set aside. Melt butter and shortening in microwave, stirring every 15 seconds. Stop when the butter is more of a paste. Pour over sugar, brown sugar, salt and vanilla in a large bowl and beat well. Add each egg separately, beating until creamy.
Add flour mixture, ½ c. at a time, while beating.
Refrigerate for 1-3 hours in a covered bowl. Preheat oven to 375. Drop balls onto a waxed paper lined, room temperature, air-bake cookie sheet, a large tablespoonful or small ice cream scoooper size balls.
Bake 10-12 minutes, checking after 8 for golden brown. Remove from oven and let stand 5 minutes before transferring to a cool, flat surface. Rinse and dry cookie sheet between batches. Makes about 5 dozen cookies.
NOTE: May substitute 1 tsp. Baking soda and 1 tsp cornstarch for 2 tsp. Baking powder.
May substitute 7/8 c. butter, salted or 1 c. butter flavor Crisco for the butter shortening mixture.
Variations: Leave out the vanilla extract and add lemon extract and lemon zest.
Or add ¾ tsp, cinnamon and roll in sugar/cinnamon before baking.
Add oatmeal.

 

 

 

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