I love Oreos. Who doesn’t love Oreos? Back in March, that lovely cookie celebrated its 100th birthday! I decided it was imperative for Gabe and I to celebrate. I discovered a wonderful recipe from the Lovin’ From the Oven blog, which I heartily recommend to all!
Gabe and I broke out our kitchen gear to make Chocolate Chip Oreo Cookies — seriously they are as good as they sound.
What You’ll Need:
- An awesome sous chef to assist you in your baking happiness
- Rolling pin
- Ziplock bags
- Chocolate chips
- Toffee bits
- 1 stick butter, softened
- 6 TBSP sugar
- 6 TBSP brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 11 Oreos, broken up/crushed
- 1/2 cup chocolate chips
- 1/2 cup toffee bits
Alternative — If you don’t like toffee, just add 1 cup of chocolate chips
Let’s Get Baking!!
First off – tell those Oreos that you love them and you don’t want to beat them up with the rolling pin, but sometimes, you gotta do, what you gotta do.
Place the Oreos into a ziplock bag and using the rolling pin lightly, break ’em up.
Gabe the sous chef, shows you how its done.
Preheat the oven to 350 F.
Mix the butter and sugar together until creamy. Add the egg and vanilla and mix well.
In a separate bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients.
Stir in Oreos, chocolate chips and toffee pieces, until combined.
I taught Gabe to stir by telling him to pretend to be a witch stirring his cauldron, two hands on the spoon, while I hold on to the bowl. The reason for this – practicality – when he tried stirring like me, we ended with with tons of dough outside the bowl. This cookie is not an easy job with combining the Oreo, chocolate chips and toffee bits.
Drop spoonfuls of dough onto a cookie sheet and bake for about 10 minutes. You want them to be still a little soft. Remove from oven, let sit for 3 minutes and then transfer to cooling sheet.