ADVERTISEMENT
- Real Recipes from Real People -

ISO: Otis Spunkmeyer copycat question

Misc.
I will have to try this recipe! Thanks for posting. I am not sure of the exact name of my favorite flavor, but the cookie is chocolate with white and regular chocolate chips. Would I add cocoa, melted chocolate, or something else to the recipe and how much? -Alison
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Spicy Pistachio Chicken
  • SPICY PISTACHIO CHICKEN 4 broiler-fryer chicken breast halves, skinned, boned, cut in long strips 1 teaspoon garlic salt 1/2 teaspoon seasoned pepper 2 tablespoons vegetable oil 2 large garlic cloves, minced 1 medium ...
  • Quart-Jar Bean Sprout Farm
  • QUART-JAR BEAN SPROUT FARM Buy mung beans that have not been chemically treated. You’ll find them in a health store or a gourmet shop that stocks Oriental foods. Carefully sort through the beans, selecting 1/2 cup of ...
  • Creamy Corn Soup (blender)
  • CREAMY CORN SOUP 2 Tbsp. butter 2 tbsp. diced onion 2 slices bacon, diced 2 tbsp. flour 2 cups fresh corn kernels (3 ears) 2 1/2 cups milk 1 chicken bouillon cube 1/4 tsp. salt dash white pepper In medium saucepan co...
  • Not Fried Rice (rice cooker)
  • NOT FRIED RICE 1 teaspoon sesame oil 6 ounces chicken tender, cut into 1/4-inch pieces 16 medium shrimp, peeled, deveined, cut in half lengthwise 2 tablespoons soy sauce (can use low-sodium) 2 teaspoons rice vinegar 1...
  • Blackberry Sherbet (ice cream maker)
  • BLACKBERRY SHERBET 4 cups water 1 cup sugar 3 cups (1 quart) fresh blackberry puree* 2 tablespoons fresh lemon juice In a saucepan, combine water and sugar. Boil for 5 minutes. Cool. Add blackberry puree and lemon ...
ADVERTISEMENT
  • Cherry-Chocolate Cake with Cherry Chocolate Frosting
  • CHERRY-CHOCOLATE CAKE 2 cups sugar 1/2 cup shortening 2 eggs 20 maraschino cherries, finely chopped and drained 4 squares (1 oz. each) unsweetened chocolate, melted and cooled 1 tsp. vanilla extract 1/2 tsp. almond ex...
  • Pimento Cheese
  • Maureen, there are so many pimento cheese recipes that you can choose from..this is the one I make for my family..You will find it very easy. Once you try it you will be able to create a recipe to your own liking. ...
  • Chinese Garlic Chicken
  • CHINESE GARLIC CHICKEN 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Otis Spunkmeyer copycat question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!