Reduced Fat Chocolate Chip
Item #1922. Chocolate chips cookie dough made with whole grain. This cookie has less fat and fewer grams of sugar than our regular Chocolate Chip cookie. Approx. 36 cookie dough pieces per tub.
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You asked, so we delivered: this cookie dough is our answer for those looking for reduced fat and reduced sugar in a cookie that your family will still enjoy!
This cookie dough recipe incorporates whole grain brown rice flour along with our standard high quality baking flour to create a cookie that's not just good, it's whole grain good. Like all Otis Spunkmeyer brand products, this cookie dough contains zero grams of trans fat.
Each Reduced Fat Chocolate Chip cookie has less than 30% calories from fat, less than 10% calories from saturated fat, and less than 30% added sugar by weight. It has half the cholesterol of our standard Chocolate Chip cookie dough.
For more nutrition facts, click on the Nutrition & Baking tab above and read the full details!
Approximately 36 pieces of cookie dough per tub.
Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CHOCOLATE CHIPS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, SOY LECITHIN, NATURAL VANILLA EXTRACT), INVERT SUGAR, WHOLE WHEAT FLOUR, EGGS, SOYBEAN OIL, WATER, CANOLA OIL, CONTAINS 2% OR LESS OF: MOLASSES, MALTODEXTRIN, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), PALM OIL AND PALM KERNEL OIL, SODIUM STEAROYL LACTYLATE (DOUGH CONDITIONER), DATEM, SALT, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR (CONTAINS MILK), TURMERIC AND ANNATTO (COLOR).
Contains: Wheat, Eggs, Soy, and Milk
Do not thaw before use. Keep frozen in original packaging. Baking time and temperature will vary from oven to oven so watch cookies closely towards the end of baking time.
PREP: Preheat oven to 350° F.
BAKE: Place cookies 2" apart on an ungreased cookie sheet. Bake at 350° F for 13-15 minutes or until the edges are golden brown.
COOL: Let cool for 15 minutes before removing from baking pan. Cookies are still baking while cooling on the pan. Properly baked cookies should have a golden brown color, and should be firm on the outside and have a soft moist interior. Underbaked cookies will appear pale, slightly gray in the center, greasy, and have a soft pliable texture. Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.
Dough: 1 year in freezer (unopened) from the date of production when stored at or below 0° F (-18° C).
Baked cookies: 2 Days if baked properly, and stored in sealed containers.
Recent success stories
Because Otis Spunkmeyer has been around a long time, everyone knows that they’re getting a quality product, which makes the annual fundraiser easier for everyone involved.
Julie set a goal to try to sell 120 tubs of dough, and she and her team surpassed that, selling 155 and raising more than $1100 for the Desmoid Research Foundation.
Recent fundraising ideas
Written 30 Jun, 2014 by Jen Johnson 0
When running a successful and dynamic Otis Spunkmeyer cookie dough fundraiser you often get so caught up in the activities and in leading your groups that you forget to monitor your cash flow. You must continually check your donations and take note of when you need to revamp your fundraising message or activities. Be sure to communicate your needs to your donors and explain what your needs are and how your donations are down. You can best do this when you know:Read the rest
Written 27 Jun, 2014 by Mary Conroy 0
It's once again for another new installment of Fundraising Photo Friday. We wanted to share with you some of the great pictures of our tasty Otis Spunkmeyer fundraising treats from across the web on Fridays.Read the rest