Bready or Not: Cookies and Cream Cookies

There are times when normal cookies seem almost too healthy. I mean, flour is important in lots of foods. Butter is an awesome dairy product. Pure vanilla extract doesn't even have calories! And so, we must invent ways to make cookies just a little more naughty, a little more indulgent.

So hey, why not throw a partial pack of Oreos in there? It's indisputable proof that Oreos make everything better.*



[*Except bacon. Because bacon is so awesome it doesn't need improving. It's like cloning Chuck Norris.]

I modified this recipe by using Mint Oreos, which added a lovely fresh taste. Really, though, Oreos are like ninjas in these cookies. You can't see them since they are finely ground, but they really deepen the chocolate flavor.

Cookies and Cream Cookies
modified from Picky Palate

2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips [I mixed mini semi-sweet and white chips]
1 cup cocoa powder
15 whole Oreo Cookies (mint, normal, or double-stuff), finely ground

1. In a mixer, beat butter and sugars until well combined. Add eggs and vanilla and beat again.

2. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. Chill the dough for at least one hour, or your cookies will be very flat.

3. Preheat oven to 350-degrees. Grease or line a large baking sheet.

4. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Makes about 3 dozen cookies.



OM NOM NOM.