Chocolate Chip Oreo Cookies

25 Jan

So every now and then I decide to go past the cupcake obsession and bake other things that I crave or can’t find in the shops. Whilst going through a few food blogs, I stumbled upon the title “Chocolate Chip Oreo Cookies.” After I awoke from my mild faint, I read the recipe and decided I was going to make me some of these. (Anyone who knows me knows I die, absolutely DIE, for chocolate chip cookies AND oreos.)

My biggest thing about chocolate chip cookies is getting them chewy. I do not appreciate crunchy chocolate chip cookies at all, and I always struggle to get them to that right chewiness. These were kind of annoying to make, to be honest. I guess I could’ve been smarter about the crushing part (crushing 20 oreos by hand is not fun). But next time, I will use a rolling pin, or some kind of crushing device to make it easier 🙂

They came out incredibly yummy, though not as chewy as I would have liked them to. I think this has to do with the texture of the butter once its added to the ingredients. Nonetheless, they were consumed by my household within 24 hours and everyone was begging for more.

Here’s the recipe, and the outcome:

You will need the following ingredients:

Adapted from AllRecipes
Ingredients:

•2 cups all-purpose flour
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•3/4 cup unsalted butter, melted
•1 cup packed brown sugar
•1/2 cup white sugar
•1 tablespoon vanilla extract
•1 egg
•1 egg yolk
•2 cups semisweet chocolate chips
•20 oreos, crushed

Directions:

1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2.Sift together the flour, baking soda and salt; set aside.

3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4.Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.

5.Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.*

6.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.**

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: