My friend Martha hosted her 2nd Annual Cookie Swap for a combination of our friends and her friends. There were over 20 different types of cookies represented this year. The weekend before, I started searching the internet for a different kind of cookie -- different from what I have ever made before, and different from what the other ladies would be bringing. I googled "oreo", since I had them on my mind. I'm not sure if I thought that I would try making a homemade Oreo, or what, but I came across this recipe that called for crunched up Oreos, plus white chocolate -- two of my favorites. With Catherine and LaDawna's help the weekend before, we made up this delicious cookie.
- 2½ cups all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ¾ cup cocoa
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 cup chopped white chocolate (or chips)
- 1 cup chopped semi-sweet chocolate (or chips)
- 1 cup chopped Oreo cookies
DIRECTIONS
- Preheat oven to 375°. Line a baking sheet with parchment paper or silicone mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
- With a mixer on medium speed, cream the butter and sugars together until smooth. Add the eggs, one at a time. Next, add in vanilla extract. Mix until blended well, scraping the sides of the bowl as needed.
- Slowly add the flour mixture and mix just until the flour disappears. Stir in the chocolate and Oreos. Drop cookie dough by scant ¼ cups onto the baking sheet.
- Bake cookies for 8-10 minutes. Don’t over bake – if the cookies are set around the outside but still soft in the middle, they’re ready to come out. Remove from the oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.
NOTE: Recipe called for dutch processed cocoa, but I used regular Hershey’s. I’m not sure if it made a difference or not.
Adapted from:
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