I went to the store yesterday, and I bough Oreos. Football shaped Oreos to be exact. They look like this.
I know they’re totally adorable, but I just got them cause they were the cheapest Oreo brand/ the only ones who weren’t weirdly flavored. Umm… candy cane Oreos, anyone? If you want some, go to Big Lots.
Anyways, the whole reason I bought them was cause I wanted to bake with them! I’m just going to take a second here and profess my love to a blog that I religiously follow. It’s called How Sweet It Is, and I really really love it. The blogger, Jessica, makes the most delicious recipes…. and the most outrageous desserts. Oh my gosh. You should see her Triple Layer Cookies&Cream Crunch Bars. Outrageous, I tell you! I didn’t make these crunch bars, but I got the recipe for the cookies I made from her blog. Basically, it’s just a chocolate cookie dough with mixed in Oreo chunks and chocolate chunks. I, unfortunately, was all out of chocolate. Must have been cause of those Brownie Bombs… oops.
The original recipe called for a RIDICULOUS amount of sugar compared to the flour. I physically couldn’t put so much sugar in the cookies, so I just didn’t. I used less, and substituted part of it with Sweet N Low, and they were most definitely sweet enough. The only problem I had with these cookies is that they didn’t spread at all for me. I know part of the reason is that I used Sweet N Low, because any time I do that, my cookies come out looking exactly like the scoops of dough I put in the oven. It’s actually kinda funny. Also, I think I used too many cookie crumbs, cause although the recipe said 1 cup, I didn’t measure, but I know it was more than that. So they came out a bit dry/crumbly. But they’re still really good! If you don’t mind calories, I advise you make the real version. If you’re trying to cut calories a wee bit, you should try my version.
chocolate chips, more or less as needed (optional)
Cream together butter, sugar, Sweet N Low, vanilla, and eggs in a mixer until light and fluffy. Add the flours, cocoa powder, baking soda, and salt, and mix until combined. Fold in crushed Oreos and chocolate chips, if using.
Refrigerate dough anywhere from 1 hour to overnight. When ready to bake, preheat oven to 350F. Scoop dough with a tablespoon scooper (or a spoon), and set on a parchment paper-lined baking sheet, about 1 inch apart. Cookies will not spread, so you can use your fingers to flatten cookies, if desired. Bake 10-12 minutes, let cool completely.
P.S. a big glass of milk with these is not optional… it’s necessary. So good!
My name is Valentina and I love to create. Cooking, baking, crafting, scrapbooking, party-planning... I do it all. Oh, and I also nanny and go to college in my spare time. Follow my crazy adventures here!