I love to eat. And I can eat cookies like Winnie the Pooh can eat honey.
It’s true. So I’m really excited to tell you that over the fourth of July weekend, I found my new favorite cookie recipe. I loved it so much that I had to make it again in order to share it with you because I was too busy devouring the first batch to take pictures. This time I made sure to take plenty.
We had our parents over for a cook in (it rained) on Sunday and when we were discussing what we should eat and who should bring what, my dad began telling me about this great cookie he had at The Daily Grind in Short Pump. We’re friends with the owners and I swear I did not steal their recipe! I don’t even know what their recipe is. My dad just told me that this cookie had Oreo pieces instead of chocolate chips, which sounded amazing. So, I went to my favorite chocolate chip cookie recipe and adapted it likewise. If you’re in the Short Pump area of Richmond, you should check out The Daily Grind and their cookies.
If you want to make your own Oreo chip cookies, here’s what you’ll need:
~An oven preheated to 300 degrees Fahrenheit
~A cookie sheet lined with parchment paper. (I ran out of parchment paper this past time and thus my cookies weren’t as pretty.)
~ 1/2 cup butter (As always, I use Smart Balance Light for a nice lactose free cookie.)
~ 1 cup packed brown sugar
~ 2 tablespoons granulated sugar
~ 1 egg
~ 2 teaspoons of vanilla
~ 1 3/4 cup of flour
~ 1/2 teaspoon of salt
~ 1/2 teaspoon of baking powder
~ 1/2 teaspoon of baking soda
~ 1 sleeve of Oreo cookies (I use double stuffed.)
Here’s what you do:
Cream butter, and sugars until fluffy!
Next, add the egg and vanilla. Mix well. Then add the flour, salt, baking soda, and baking powder. Mix well.
Add the Oreos! You need to smush the Oreos up first. I put the whole sleeve in a sandwich bag and smashed them up. There is minimal loss of cream. I smash mine up rather small, but you could make it chunky. I think that’s what The Daily Grind does, but I’ve not actually seen theirs.
Mix the Oreos well into the batter. Then spoon into even portions on your cookie sheet covered in parchment paper. The recipe makes about twenty.
Bake for twenty minutes at 300 degrees Fahrenheit, or until the edges of the cookies are ever so slightly brown. I actually, like to bake for twenty minutes and then turn off the oven and let them sit for another five.