Tuesday, April 27, 2010
Cookies ‘n’ Cream Cookies
That’s right. Cookies….with cookies. I had a craving for something cookies ‘n’ cream and decided to make a cookie with Oreos mixed in. I used my favorite chewy cookie recipe as a base and threw in some chopped Oreos. The result? A chewy cookie with crunchy Oreos bits. Amazing.
I made both regular and chocolate versions of these cookies. I threw in a few chocolate chips with the chocolate dough for some extra decadence. I even ate some for breakfast one day. When my husband asked why I was nibbling on a cookie for breakfast, I made the excuse that I was “carb loading” before my morning workout. Because, you know, I really need to load up on all the carbs I can get for my strenuous workout…..which is really only running for 30 minutes. Oh well.
Cookies 'n' Cream Cookies
Makes 2 1/2 dozen
Adapted from Alton Brown
2 sticks unsalted butter
2 1/4 cups bread flour
3/4 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups chopped Oreos
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat (or the microwave, which I think is quicker). Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the cookies.
Chill the dough for 1 to 1 1/2 hours (or overnight if you want), then scoop onto parchment-lined baking sheets. Bake for 10 minutes or until golden brown.
Cool completely and store in an airtight container.
To make chocolate cookies: Use only 2 cups of flour and add 1/4 cup cocoa powder. Mix in a 1/2 cup chocolate chips along with the cookies.