Seeing as how Oreos are by far my favorite packaged cookies, how could I not tackle this recipe (and subsequently gobble them up). Seriously these cookies are fantastic and definitely pair best with a tall glass of milk. These chocolatey cookies are slightly crisp on the outside with tons of extra Oreo dust encasing a gently tender cookie. Not only are these cookies rolled in Oreo crumbs, but they're dotted with crushed Oreos and chocolate chips inside, too. Now wonder a glass of milk is a must have with these guys.
Do we really need to go over my love of snickerdoodle-type cookies? Seriously I will try them all, so definitely share any doodle recipes you have for me. I spied this recipe from Ali at Gimme Some Oven and knew I would love it. I made a couple of adjustments. First, I doubled the recipe because I wanted to freeze a bunch off for holiday cookies (yup, it's that time). Then I substituted half the chocolate chips for chopped Double-Stuf Oreos. Yeah, I did. This recipe is both delicious, fun and will be a big hit with all your chocolate loving friends. Assuming you want to share.
2 cups flour
1 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces semisweet chocolate, chopped
1 cup butter
3 cups sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
10 Double-Stuf Oreos, chopped
10 Double-Stuf Oreos, crushed to fine crumbs
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
In a microwave-safe dish, combine chopped chocolate and butter. Cover and melt on medium power in 30-60 second increments, stirring in between.
Transfer melted chocolate/butter combination to the bowl of a stand mixer fitted with the paddle attachment. Set to medium speed and gradually add sugar and beat to combine. Add eggs, one at a time, stirring after each addition. Stir in vanilla.
Reduce speed to low and gradually stir in flour mixture until just combine, taking care not to overmix.
Add chocolate chips and chopped Oreos (not crushed Oreos--reserve those) and stir until distributed throughout.
Using a medium cookie scoop, make balls of dough and roll in reserved crushed Oreos to coat. Arrange on a parchment or Silpat lined baking sheets and gently press down on each cookie ball with the bottom of a glass to flatten.
Bake at 325 degrees F for 12-14 minutes until set and edges are slightly crisp. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and cool on pan for 5 minutes before transferring to wire racks to cool completely.
Makes 6 1/2 dozen cookies.
The Cookie Princess
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