This is a fun cookie for children and adults alike. The Oreo cookie crumbs give these cookies a distinct look. NOTE: Dough must be chilled first before rolling into dough balls.
24 Oreos, divided
1 cup butter, at room temperature
1 cup light brown sugar
½ cup sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips*
Coarsely chop 12 Oreo cookies and set aside. Reserve the remaining 12 for future use.
With a hand held mixer, beat butter and both sugars together for 2 minutes at medium speed. Add in the eggs, vanilla, baking soda, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing just until combined. Mix in the chocolate chips and coarsely chopped Oreo cookies. Chill the dough for 2 hours or overnight.
When dough is chilled, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Separate the remaining Oreos. Scrape the cream filling from the cookie and discard. Place cookies in a food processor or blender and blend until they are a fine crumb. (Or place in a plastic bag and crush the cookies with a rolling pin.) Set fine crumbs aside.
Remove the chilled dough from the refrigerator and roll the dough into 2 tbsp size balls. Roll each cookie dough ball into the Oreo crumbs.
Place the cookie dough balls in the baking sheet 2 inches apart. Bake 10-12 minutes until the edges are lightly golden brown.
*Chips can be increased to 2 cups, and you can substitute dark or milk chocolate chips.
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