I love Oreos. I truly do. There is nothing that can get in the way of me and an Oreo. Really, we’relikethis! If I could get an Oreo maker in my house, I would. (Note to self: invent machine that makes Oreos)
I know you can make those “home-made Oreos”, but come-on people, those are whoopie pies!! Not the real sha-bang. So as you can probably tell, I cherish my Oreos. You must be a very very close and good friend for me to share. I really hate wasting them. So this recipe that I made today was kind of risk-ay. I mean, completely demolishing 15 oreos!?! Needless to say, I was crossing my fingers, toes, legs, and arms that I did not just waste my precious jewels.
Well I’m happy to report that these were definitely worth the Oreos!!! They are super chocolatey and have a nice soft inside with a little crispiness on the outside, YUM. There was an itsy, bitsy, teensy, weensy part of me that was disappointing that they don’t really taste like cookies and creme. They taste like a super chocolatey cookie, however they are amazing. I would for sure make them again, sacrificing my beloved Oreos. Also, today I experienced Nutella for the first time. My thoughts? Well, I think it might be a little early to tell. Sorry if this disappoints anyone, but I really wasn’t super impressed. I tried it with one pretzel and I was ready to have another cookie…Any suggestions for what to do with this little jar of Nutella?
Chocolate Cookies That Will Knock Your Socks Off
2 sticks butter, room temperature
1 c. white sugar
3/4 c. brown sugar, packed
1 T. vanilla extract
1 3/4 c. flour
1 t. baking soda
1/2 t. kosher salt
1 1/2 c. chocolate chips, I used milk chocolate
1 c. cocoa powder
15 whole Oreo cookies, finely ground (I did this in the food processor)
- Preheat oven to 350 degrees F.
- Beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
- Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder and ground Oreos. Fold in chocolate chips. Scoop dough onto baking sheet, about 1 inch apart (they don’t spread very much!) Bake for 9-11 minutes. Let cool on baking sheet for a few minutes, then on a wire rack.