I like oreos. I like them dunked in milk. I like them used in baked goods. They are so versatile. The can be molded into a crust, crushed, mixed and dipped to make a truffle, mixed into a cupcake and so on and so on. I have a lot of oreos left from the cookies and cream cupcakes. I bought a box at Smart and Final which apparently was big enough to get me through October birthdays, Christmas and some extra goodies mixed in between. I have seen several posts about cookies and brownies with oreos incorporated. I decided to wing it and give it a try. I really like to follow a recipe. I don't really know how to wing it ... in the kitchen or any other part of my life. I like structure. I could not stray too far. I used the base from my chocolate chip cookie and just played around a bit with the measurements and then tossed in some chips and quartered oreos. The results ... yum! They are all gone.
oreo chocolate chip cookies
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoons baking soda
- 1/2 teaspoons baking powder
- 1 teaspoons coarse salt
- 1 1/4 sticks unsalted butter, room temperature
- 1/2 cups + 2 tbsp packed light-brown sugar
- 1/2 cups + 2 tbsp granulated sugar
- 1 large eggs
- 1 teaspoon pure vanilla extract
- 10 oreos quartered
- 1 cup semisweet chocolate chips
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips.
- Refrigerate dough for 1 hour. Preheat oven to 350 degrees. Using a large spoon, drop dough onto a silpat-lined baking sheet. Bake for 15 minutes or until edges are light golden brown. Transfer cookies to a wire rack and let cool.