Calling all Oreo cookie lovers out there. Have you ever had a cookie with with Oreo pieces inside? If not…you should, it’s a real game-changer. A old school twist on a chocolate chip cookie, these soft cookies n’ cream “Oreo” cookies, do not disappoint and aren’t overly sweet. A cold glass of milk is optional, but highly recommend.
It’s possible I was only kid growing up that did not LOVE Oreo cookies. Yes, I’m totally serious. Why? I’m not sure really. I loved their commercials, especially the one from the 1980’s featuring the very catchy jingle, “the Oreo song”. Despite not loving the cookie itself, the song (and therefore the cookie), remind me of my youth, being happy and relitively carefree.
It has now been over one hundred years since two chocolate wafers sandwiched that vanilla icing and hit the market on March 6, 1912. This now incredibly famous cookie can be found in more than one hundred countries. Unusual flavors such as blueberry, green tea ice cream and cinnamon bun now line the shelves next to the original, or at least they did that last time I was in a grocery store…
Older and wiser now, I have learned to both like and appreciate an Oreo. I don’t eat them often, but I have recently discovered that crushed up and mixed into another cookie makes them outstanding. I developed this cookies n’ cream Oreo cookie recipe as a salute to the worlds most famous cookie and a fond childhood memory. And every time I take a bit of these, I can faintly hear that special little O-R-E-O jungle play in my head and I can’t help but smile.
Cookies N' Cream Oreo Cookies
- 2 cups cake flour
- 1 2/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sicks unsalted butter, at room temperature
- 1 1/4 cups brown sugar, packed
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cup mini Oreos, lightly crushed
- 24 mini Oreos, for decoration
- Step 1 Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside.
- Step 2 In a large mixing bowl, add the cake flour, all purpose flour, baking powder, baking soda, and salt. Mix well and set aside.
- Step 3 In the bowl of a kitchen mixer, such as a KitchanAid fitted with a paddle attachment, beat the butter and both sugars on medium speed until light and fluffy.
- Step 4 Add the eggs, one at a time and mix well to incorporate. Add the vanilla and mix thoroughly, scraping down the sides of the bowl with a rubber spatula as you go.
- Step 5 Reduce the speed to low and gradually add the flour mixture, beating until just combined.
- Step 6 Using a spatula, gently fold in the crushed Oreos. Mix well. Here’s the hard part. To intensify the flavor, I strongly suggest refrigerating the dough for 24 hours. If you con’t, at least let the cookie dough rest in the refrigerator for 2 hours before baking.
- Step 7 When you’re ready to bake, preheat the oven to 350 degrees F. Using a 1/4 cup, scoop the dough onto a parchment-lined baking sheet.
- Step 8 Gently press one small mini Oreo in the middle of each cookie. Bake for about 14-15 minutes, or until the edges are just beginning to brown and the middle still looks soft. Remove from the oven and let cool.
Follow my blog with Bloglovin