Crushed Oreo Chocolate Chip Cookies Food

CRUSHED OREO COOKIES RECIPE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, set aside.
• In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
• Add eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
• Add the flour mixture and mix on low until just combined, then add the chocolate chips and the 1 cups of the crushed Oreos, reserving about 1/2 cup to sprinkle on top of the baked cookies. Mix just enough to combine all ingredients, making sure to scrape the bottoms and sides of the bowl.
• Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 1/4" balls. Line them up 2" apart on a baking sheet lined with parchment paper or a Silpat, then use the palm of your hand to press the balls down gently so the dough ball is about 3/4" thick.
• Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and sprinkle the reserved Oreo Cookie pieces on top of the cookies.
• Let the cookies cool on the baking sheets for a couple minutes before moving them to a wire rack to cool completely. Enjoy!

OREO COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.

CHOCOLATE CHIP CHEESECAKE WITH OREO COOKIE CRUST

Steps:

• Set oven to 300°F.
• Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
• For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
• Sprinkle 1 cup mini chocolate chips over the crust.
• For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
• Add in eggs and flour, then beat until combined.
• Add/beat in evaporated milk and sour cream.
• Pour the mixture into the pan over the crust.
• Sprinkle the top with remaining 1 cup mini chocolate chips.
• Bake at 300°F for 25 minutes.
• Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
• IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
• Remove from the springform pan.

OREO®-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed for at least 3 minutes. Scrape down the sides of the bowl and add eggs, vanilla, and cinnamon; beat on low speed until incorporated and fluffy, about 1 minute.
• Scrape down the sides of the bowl again. Mix in 1 cup of flour and baking powder until incorporated. Fold in 1 cup of flour. Fold in remaining 1 cup flour with chocolate chips until nicely incorporated.
• To form cookies, press 1 tablespoon batter between your hands and flatten slightly. Put an Oreo® on top and add another tablespoon dough on top of the Oreo®. Shape dough softly around the cookie to sandwich it. Place on a prepared baking sheet. Repeat to form remaining cookies, spacing them 1 inch apart on the sheets.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely, 20 to 30 minutes.