But these are cookies with more cookies inside. Mind boggling, I know. A local bakery has these fabulous Cookies & Cream cookies, which are basically a buttery, chocolate chip-esque dough with crushed Oreos added instead of the chips. At first, I thought they sounded kind of weird…and then I tasted one. Genius. Pure genius. The crushed cookies add just a bit of texture and a sweet flavor that’s a nice change of pace from traditional chocolate chip.
I didn’t have a recipe to work from, so I decided to wing it and see what happened. I used this dough as the base (because really, it’s the best cookie dough ever) and added 1 cup of crushed mini Oreos in lieu of chocolate chips. To yield one cup, I crushed roughly 4 ounces of cookies. I chose the mini ones because they were on sale, but I next time around, I might use full-size Oreos (15 of them? 20?) and increase the amount to 1 1/2 cups, crushed. These were good – and many people told me they thought the sweetness level was just right – but I’d like a little more Oreo flavor in the next batch. I crumbled mine to a fairly fine consistency, but you could also leave some large chunks in the batter to mimic the texture of chocolate chips.
Some people fry their Oreos…I bake mine into bigger and badder cookies. It’s just how I roll.
done and done…i’m making these this week for work!
Those look FABULOUS! The crinkled tops give away the fact that they are amazingly good. MMMM…glad they turned out as well as you hoped they would. I need to make these!
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