Saturday, August 11, 2012

Cookies 'n Cream Cookies

I know, it's sort of a mouthful to say. But once you get a mouthful of these cookies, you'll understand. These cookies are pretty much a basic sugar cookie with crushed Oreos added in. But they end up tasting like cookies and cream! It seems I've been on a bit of an Oreo kick, lately.


These cookies are sooo chewy. Of course, they are the best right out of the oven, but they stay chewy and soft after they've cooled. I brought this batch to my friend's graduation party and they were gone in about 5-10 minutes.


I love finding ways to experience my favorite tastes in cookie form. I'm already gearing up for the autumn by compiling a list of treats I'd like to make and try, which includes things like Apple Cider Caramel Cookies and Pumpkin Snickerdoodles. Because I'm a freak, I refuse to really bake anything pumpkiny until the fall. I'm seriously borderline religious about things revolving around autumn. I absolutely love pumpkin bread, but I will only make it in the fall. It'd just seem so wrong to make it in any other season. It'd be like watching Hocus Pocus in the spring (another thing I can't do unless it's October). It just makes things a little more special to have to wait. Then you really appreciate it!

Cookies 'n Cream Cookie Recipe
Source: Kirbie's Cravings, italicized notes are from me. :)

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
about 14 Oreo cookies

Directions:

1. Preheat oven to 350F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients until dough is formed. Add Oreos directly into batter and beat on medium high speed until Oreos are crushed and blended into dough (Note: I just crushed the Oreos with a rolling pin before putting them into the mixture). Roll dough into balls about 1 inch to 1 1/2 inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart.
3. Bake about 11-12 minutes in the preheated oven, or until golden around the edges. Cookies will be initially puffy when taken out from oven and will flatten after they cool.


1 comments: