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Monday, December 10, 2012

Oreo Crumble Cookies

While we're on the oreo theme, I might as well throw in another recipe! I was struck with need to bake cookies this weekend and eventually came out with these.

I'm currently living with at my boyfriend's house...which means there are not a ton of readily available baking supplies (other than the ones we've picked up for specific recipes in the past couple months). So when it came time to find a recipe for cookies, I was pretty limited with what I could make without running to the store to pick up more ingredients. I had some leftover oreos from the Cookies & Cream Hot Chocolate so I decided that they would make the perfect addition to these cookies.

I remembered seeing oreo chocolate chip cookies on Pinterest a million times, so I searched and found a recipe from Lovin' From The Oven. The only thing we didn't have in the kitchen was chocolate chips, but I figured the oreos would give it enough flavor that I didn't need them. After reading her comments on substituting baking powder for baking soda, and then seeing some other mention they did the same with great results, I decided to follow suit. Other than omitting the chocolate chips and replacing the baking soda, I followed the recipe exactly and they turned out fabulous! They were gone by the next morning (thanks mostly in part to my boyfriend).

  • 1 stick softened butter
  • 6 Tablespoons sugar
  • 6 Tablespoons brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¼ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 11 broken pieces Oreo Cookies
  • 1 cup chocolate chips
1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.
2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.
3. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.
 (Recipe found here.)

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