Tuesday, June 14, 2011

Oreo Chip Cookies

I actually made these cookies in preparation for a trip I took this weekend to Las Olas Resort in La Barqueta, Panama. It's about an 8-9 hour drive from Panama city and I figured it would be nice to have something to snack on on the way there. These were perfect. (More on the trip in a whole separate post). 

The recipe is simple: You make the base for a chocolate chip cookie, but instead of adding chocolate chips, you add bits of crushed Oreos. Sounds delish, right? You really just can't go wrong when you're using Oreos. 

Oreo Chip Cookies: 
-1 cup butter, softened
-1 cup white sugar
-1 cup packed brown sugar
-2 eggs
-2 tsp vanilla extract
-3 cups all-purpose
- 1 tsp baking soda
-2 tsp hot water
-1/2 tsp salt
-2 cups crushed Oreos

Preheat oven to 350 degrees F.
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. 

STIR in flour and Oreos with a spoon, not a mixer, one cup at a time, alternating between the two. 
Bake for 10-12 minutes, or until edges are lightly set and the bottoms are golden brown. 

These keep well for about 10 days (if they're not all eaten by then!) if sealed in a Ziploc bag. These also freeze well.
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1 comment:

  1. Oreo cookie crumble is my favorite ice cream topping. I can only imagine how much I would love these! Great idea!