Oreo Cookies? My first recipe with a punctuation mark. These are not one of those recipes for copycat Oreo cookies that you can find all over the Internet. Ho no. Instead, these are all the consistency of a real good chocolate chip cookie + the flavor of an Oreo – the cream filling of an Oreo. Win? Maybe. In my opinion, they were just a good foil for some SUPER PREMIUM pistachio gelato.
Sidenote: If you would ever like my dad to buy something from you/support your missions trip, just tattoo the words SUPER PREMIUM or GOURMET across your forehead. You’ll have an easy time of it.
Am I allowed to volunteer information like that?
I don’t know. Welp.
I found these to be best the day they were baked. (Trick of the trade: scoop out balls of dough and freeze them so that you can bake a few cookies whenever you need them. Just add a minute or two to the bake time to account for their frozen state.) Even though I sealed them in a bag after I baked them, they were a bit harder on Day 2 (ahem, breakfast). Not crunchy, exactly, but not soft-baked breaking either.
I tried a bunch of tricks with these, with more patience than I normally have for cookies. First, I baked them from their frozen freezing fryzing state, which made them stay a little thicker, and then I even let them cool completely on the baking sheet instead of a wire rack. I can’t remember where I heard about the baking sheet trick, but it feels kind of counter-intuitive to me. Like, wouldn’t the cookies bake more on the sheet? Good thing I have a few more with which to test this theory.
Testing, testing, 1, 2, 3…1…2…1…2…testing…1…2…YEP…YEP…1…2…1…1,
Barely adapted from Kirbie’s Cravings
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (16 tablespoons, 2 sticks) butter, at room temperature
1 1/2 cups white sugar
1 egg, at room temperature
1 teaspoon vanilla extract
13 Oreo cookies
In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Blend in the dry ingredients until dough is formed. Add the Oreos directly into batter and beat on medium high speed until Oreos are crushed and blended into dough. Roll dough into balls about 1 1/2 inch in diameter (I used a 2-tablespoon cookie scoop), and put the dough in the freezer to chill for at least 30 minutes.
When ready to bake the cookies, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Place onto lined cookie sheets about 2 inches apart.
Bake about 11-12 minutes in the preheated oven, or until golden around the edges. You may have to bake them a little longer if the dough is frozen. Cool on the baking sheet and store in an airtight container.