Otis Spunkmeyer Cookie Dough

Cookie Dough

The Otis Spunkmeyer White Chocolate Macadamia Nut Cookie Dough is made with a delicious blend of macadamia nuts and sweet white chocolate. Frozen to preserve freshness, this cookie dough can be baked within minutes, saving on prep time and labor. Ideal for bakeries, cafes, fast food joints, cake shops, and convenience stores, this bulk case comes with 80 pieces of Otis Spunkmeyer cookie dough.

FROZEN COOKIE DOUGH WHITE CHOCOLATE MACADAMIA NUT BULK BAG 1/80/4 OZ
 
Preparation instruction: Bake from frozen. Otis Oven: 280 F for 22-26 min. Commercial Convection: 300 F for 17-20 min. Commercial Rack Oven: 300 F for 19-21 min. Residential Gas/Electric: 325 F for 21-23 min. Ensure consistent power supply. Actual baking time will depend on the dough temperature, # of cookies baked, oven air flow and oven temperature accuracy. For increased cookie spread, bake at the lower temperature indicated, and allow the dough to thaw on the sheet pan prior to baking. Place cookies on parchment paper. Cookie placement on a standard institutional 18" x 26" baking sheet is as follows: Place 15 4 oz cookies per sheet pan. Cookies should cool for 20 to 30 minutes prior to removing from the parchment paper. Properly baked cookies should have a golden brown color, should be firm on the outside and have a soft moist interior. Underbaked cookies will appear pale, slightly grey 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.

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