Tuesday, August 30, 2016

Rainy Day Baking: Chocolate & Cream Cookies




Is there anything better than baking on a rainy day?  One of my favorite things to do when the weather is a little dreary, especially if said day happens to fall on a weekend, is bake up a batch of cookies.  If I'm really having my way, I'm still wearing my pj pants & there is a movie I know every word to playing in the living room.  Addams Family Values anyone?

So when all of the recent storms came through, I pulled on my trusty, worn snowflake flannels & got to work.  I decided to add white chocolate & some crushed Oreos (double stuf of course) to my go-to chocolate chip cookie.  It was a good decision.  The best decision, really.  These cookies are decadent, with a little crunch & a lotta chocolate.  

I'm normally not a huge fan of white chocolate, but it blends so well with the milk chocolate, almost mimicking the Oreo cream & cookie.  Speaking of the Oreo cream, it melts into the batter & makes for an extra special bite that melts in your mouth.  Add in a few crispy bits of crushed chocolate Oreo sandwich cookie & it's quite a treat.







Chocolate & Cream Cookies

3/4 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 egg
2 teaspoons vanilla
2 cups flour
1/2 white chocolate chips
1/2 mini chocolate chips
12 Double Stuf Oreo sandwich cookies


Preheat oven to 350 degrees.

Cream together butter & both sugars.  Stir in cornstarch, baking soda, salt, egg & vanilla.  Slowly mix in flour, just until incorporated.  Add in both white & mini chocolate chips, as well as the Oreo cookies, breaking each on into a couple of pieces before adding it to the mixture.  Mix just until the Oreo cookies break up & the chips are mixed throughout the dough.

Using a cookie scoop or two teaspoons, portion out cookies onto parchment lined cookie sheets, leaving a couple of inches between each cookie.  Bake for 8-10 minutes, turning halfway through.  Once baked, leave the cookies on the baking sheet for 5 minutes before placing on a cooling rack.





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