By Emily Malloy
In my early food writing days, what now seems like a lifetime ago, I had the task of having food products sent to me to review or utilize to create a new recipe. It was an extremely fun experience and fostered creativity in the kitchen.
There was one recipe in particular that I developed in those days and loved. To be honest, I had forgotten about it as the years have passed, until recently. As cooler weather comes on the winds of autumnal change, our kitchen habits begin to trend toward comfort by way of baking.
This recipe uses a cookie in order to create a new cookie. A seemingly crazy concept, I know, but the result is delicious. It is essentially marrying the chocolate chip cookie to cookies and cream cookies (think: Oreos). Broken up cookies and cream pieces go in the place of chocolate chips and the result is just delicious.
It was a joy to break out this old friend and reintroduce it to the baking cycle. I know you will enjoy it, too!
Cookies and Cream Cookies
Yields: approximately 3 dozen cookies
Time: 30 minutes
1 cup of salted butter, softened
1 cup of brown sugar
1 cup of cane sugar
2 large eggs, room temperature
2 teaspoons of vanilla extract
3 cups of all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher or sea salt
2 cups of broken up Oreo Cookies
1. Preheat the oven to 375* and line a baking sheet with parchment paper.
2. In a large bowl combine flour, baking soda, baking powder, and salt.
3. In a medium bowl, using either a hand-mixer or a stand-mixer, cream together butter and sugars until well-combined.
4. Add in the eggs, one at a time and the vanilla, beating until fluffy.
5. Add in the combined dry ingredients, mixing until just combined. Using a wooden spoon or spatula, stir in the broken up Oreo cookies.
6. On the prepared baking sheet, roll 2 tablespoons worth of cookie dough into balls and place on the prepared baking sheet, spacing them at least 2 inches apart. (It will likely require more than one baking sheet and/or baking them in a few batches)
7. Bake for 8-11 minutes, or remove just before they begin to brown. Cool for 3 to 4 minutes on the pan before placing onto a cooling rack. Enjoy!
Printable recipe can be found here!