Cookies and Cream Cookies

Here's a post inspired by a walk through the grocery.  Upon making it to the section with all the refrigerated biscuits and cookie dough , I glanced over and spotted some Pillsbury cookies and cream cookies, just sitting there, delicious picture on the front, all ready to bake. Now, cookies and cream Hershey's happen to be one of the best candy bars in existence, so of course I was excited when I saw these.  And the challenge became clear: time for some at home.



As fate would have it, there were recipes already online.  I used a recipe for a chewy version, making a couple adjustments along the way.  They are essentially chocolate chip cookies, but with Oreo cookies scattered throughout instead of chocolate chips.

This recipe started off like a regular cookie.  I creamed the butter and sugar together, this time leaving out my goto brown sugar to keep the dough white in color.  I added in the vanilla extract, and tossed in some almond as well.  I beat in the eggs, and then added the dry ingredients, also putting in a little bit of cinnamon since that adds great flavor to any cookie.

I crushed up some Oreos, then mixed them into the batter to finish it off.

I scooped the dough onto some parchment-lined cookie sheets before tossing them in the oven.

Finally, I baked them for 10-12 minutes, until they were lightly browned around the edges.

These cookies are a worthy opponent for chocolate chip, for sure!  They certainly are a great option if you want to use up some Oreos (or have a few that went stale).  The dough was excellent and the extra crisp from the Oreos inside made these extra special.  I shared these at work and got all good feedback.  Now I'm ready for a plethora of Oreo cookie challenges. My Christmas baking list is going to be long this year!

Cookies and Cream Cookies

Ingredients:

2 3/4 cups all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
about 14 oreo cookies

Instructions:

Preheat oven to 350 degrees F. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla, and almond extract. In a small bowl, stir together flour, baking soda, baking powder, and salt. Gradually blend the dry ingredients into the butter mixture until dough is formed. Crush oreos, then stir into dough. Roll dough into ballsand place on cookie sheets lined with parchment paper. Bake about 10-12 minutes>, until slightly browned around the edges.