Cookies and Cream Cookies
These were the cookies that I baked for the boyfriend’s second care package (the first care package included the Pumpkin Butterscotch Cookies). It was such a quick and simple recipe, which is just what I needed since I’ve been absolutely swamped with schoolwork. Also, this was the perfect recipe to use up my leftover Oreos from the Oreo Stuffed White Chocolate Chip Cookies. I baked several batches and as I was waiting for them to cool, I took a glorious bite out of one of the piping hot cookies and they tasted just as I imagined. It was just chunks of Oreo pieces throughout a crisp yet soft thin cookie complemented by a cold glass of milk. Mmmmmm.
Cookies and Cream Cookies (adapted from Sweet Tooth):
Yields 24 cookies
- 1/2 cup butter, at room temperature
- 6 tablespoons sugar
- 6 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Oreos, broken into small pieces
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, combine the flour, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy, about 2-3 minutes.
Beat in egg and vanilla until well combined.
Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Add the Oreos and gently toss to combine.
Drop tablespoons of batter onto prepared baking sheet.
Place into oven and bake until slightly golden at the edges, about 10 minutes.
Remove from oven and cool on a wire rack.
