OREO CHUNK COOKIE
Oreo Chunk Cookie makes a delicious new buttery, chewy cookie using another cookie as the featured ingredient. It's double-cookie perfection!
Provided by Sabrina Snyder
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended.
- Beat in the vanilla and eggs until light and creamy.
- Sift together the flour, baking soda and salt; set aside. Add in the Oreo crumbs.
- Add in the sifted ingredients on lowest speed setting until just blended.
- Stir in 1/3 of the Oreo chunks and refrigerate dough for 1 hour.
- Roll dough into 1 tablespoon sized ball and roll in remaining chunks then add to a cookie sheet about 3 inches apart (refrigerate the remaining cookie dough balls you've rolled while the first batch bakes).
- Bake for 13-15 minutes in the preheated oven, or until the edges are lightly browned.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely and bake the remaining batches.
Nutrition Facts : Calories 219 kcal, Carbohydrate 29 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 135 mg, Sugar 18 g, ServingSize 1 serving
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
OREO CHUNK COOKIES
I'm sure I'm not the first genius to devise this concoction, but please let me believe I am. I used, with some modifications, recipe #76416 chocolate chip cookie base, which is a great cookie btw. I thought these were darn good (even though I dislike using pre-packaged foods to bake with!)
Provided by Ah-Lia
Categories Drop Cookies
Time 1h
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Cut oreos in four to six pieces with a sharp knife; set aside. Don't bash them, it doesn't work as well. You want somewhat sizable chunks. Try not to sample chunks.
- Blend flour, salt and baking soda together in a bowl.
- In another bowl, cream together butter, shortening and sugars.
- Add eggs and vanilla.
- Blend in flour mixture in thirds; do not overmix.
- Fold in (by hand) chopped Oreos and the Oreo "dust" left from chopping them up.
- Drop by rounded tablespoons and bake 8 minutes. Do NOT overbake these!
Nutrition Facts : Calories 534.2, Fat 26.2, SaturatedFat 10.4, Cholesterol 63.2, Sodium 473.7, Carbohydrate 70.5, Fiber 1.3, Sugar 41.4, Protein 5.3
COOKIES & CREAM COOKIES
Using a combination of butter and cream cheese, these cookies & cream cookies are extra soft and uniquely creamy-tasting. Chill the dough for at least 2 hours before baking.
Provided by Sally
Categories Dessert
Time 2h35m
Number Of Ingredients 12
Steps:
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the tops-this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
CHOCOLATE CHIP OREO CHUNK COOKIES
Saw this recipe on the internet. Chocolate lovers...unite!!!!!!!
Provided by Carol Perricone
Categories Cookies
Time 20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degrees. Grease or line your cookie sheets with parchment paper.
- 2. Sift flour, salt and baking soda together and set aside. Mix the sugars and melted butter just until thoroughly mixed. Then add whole egg, yolk, and vanilla; mix until creamy. Add the sifted, dry ingredients and mix until just blended - don't over beat.
- 3. Stir in the chunky oreos, chocolate chips, and white chocolate chips by hand. Drop tablespoonsful of dough onto a greased or lined cookie sheet.
- 4. Bake for 10-12 minutes, depending on size of cookies. The edges of cookies should just start to be turning golden brown.
- 5. Leave on cookie sheet for 5 minutes when removed from oven (this is important; as the cookies will fall apart if you move them too quickly). Remove the cookies to a cooling rack to cook completely. Makes approximately 15-20 cookies.
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