There are few things in life better than a cookie. A nice, warm, chewey/crisp (depending on your preferance) cookies that just melts in your mouth and sends happy thoughts and signals rocketting all around your head and body and brain. But I know for sure what’s better than ONE cookie: TWO cookies. True story. And what’s better than TWO cookies? TWO-IN-ONE COOKIE, with one of those cookies being an oreo cookie (the most beloved cookies since the history of all mankind). To sum up my inexplicable, sugar-induced ravings, these cookies and cream cookies are good. Good and yummy and easy. Please make them. NOW.
This joins our (growing) list of recipes that include oreos, for example the Oreo-stuffed Brownies, Oreo-stuffed Chocolape Chip Cookies. There are so many oreo-related recipes out there in the food-blog world, and we can’t wait to try baking our way through each and every one of them (although this may require alot of time and butter and sugar and salt, and of course, OREO COOKIES). For now, feast your eyes on the delicious cookies below!
Cookies and Cream Cookies
Adapted from Erica Sweet Tooth
Yields ~50 cookies (the ones I baked were using 1-inch balls of dough)
1/2 cup butter, at room temperature
6 tbsp sugar
6 tbsp light brown sugar
1 tsp vanilla extract
1 1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Oreo’s, broken up into small pieces
Preheat the over to 180 degrees C.
In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes).
Add egg and vanilla and beat until well mixed.
In a medium bowl, whisk together flour, baking soda, and salt.
With the mixer on low, slowly add the dry ingredients into the wet until just combined.
Gently fold in Oreo pieces.
With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2″ apart.
Bake for 8-10 minutes (I baked them for 10mins, as I like my cookies crispier) , until the edges JUST start to brown. BE SURE NOT TO OVERBAKE OR THE COOKIES WILL BE TOO HARD. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.