Make ‘Em Your Own Creation with Sweet Decorations
“Cookies are the universal symbol of joy and happiness.”
- Otis
Need a unique desert for a dinner party? Have a birthday party or event coming up that requires your best baking? You know how fast and easy it is to bake Otis Spunkmeyer frozen cookie dough – just minutes from the freezer to the oven. All you have to do is gather a few creative touches like frosting or sprinkles, and you’ll have some great looking – and irresistibly delicious cookies after you’re done. It’s that easy!
Seasonal Sprinkles
Slightly thaw cookie dough nuggets. Sprinkle each with 1 tbsp. sprinkles that reflect the season, and press them into cookie dough.- Bake on parchment-lined baking sheet at 325 degrees for 17 minutes.
- Slide parchment paper with cookies from pan, and cool to room temperature.
Whoopie Pie
- Bake a batch of your favorite Otis Spunkmeyer frozen cookie dough on parchment-lined baking sheet at 325 degrees for 17 minutes. For a fun flavor experience, bake two or three different flavors.
- Cool completely and turn flat side (bottom) up.
- Spread a rounded tablespoon of marshmallow creme on half of the cookies, and make a sandwich with the plain cookies, mixing and matching flavors for a tasty surprise.
Cookie pops
- Slightly thaw frozen cookie dough nuggets and cut in half horizontally. Allow halves to completely thaw.
- Press cookie pieces onto a popsicle stick to resemble lollipops.
- Bake on a lined baking sheet at 325 degrees for 17 minutes.
- Slide cookie pops on parchment paper from sheet pan and cool to room temperature.
- Spread 2–3 tbsp. white icing or frosting over each cookie and cover with sprinkles.
Oatmeal and Icicles Cookie
Savor the comforting combination of hearty oats, raisins, and creamy white chocolate. A wholesome Otis Oatmeal Raisin cookie is decorated with sparkling “icicles” using white chocolate and decorative sugar.
- Bake Oatmeal Raisin 1.33-oz. cookie dough nuggets on a lined baking sheet at 325 degrees for 17 minutes.
- Slide cookies on lined paper from sheet pan to cool at room temperature.
- Dip each cookie into 1/2” of melted white chocolate.
- Holding the cookie flat, place three or four 1/4-tsp. dollops of the white chocolate on the dipped end of the cookie. Tilt the cookie to allow the dollops to drizzle roughly halfway down the cookie.
- Lay flat on a parchment-lined sheet pan and sprinkle the white chocolate with 1 tsp. white decorative sugar.
