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I really like making cookies. Could you tell? They’re fast, they’re fun, and they always seem to make people happy! I especially love how versatile they are, and how you can add almost anything you can imagine to your mixer bowl (within reason?) and they’ll turn out delicious.
Also - Oreos. Shall we talk about Oreos for a moment? They’re like the McDonald’s of cookies - so terrible and horrifying, and sooooooo goooooooood. What the hell Nabisco? Why you gotta make a relatively flavorless cocoa cookie and fill it with vegetable shortening mixed with powdered sugar, and then get every human being alive totally addicted to it? Not cool.
BUT - crumble up a bunch of Oreos, throw them in a chocolate chip cookie base alongside some cream cheese, milk chocolate chips, and milk powder, and BAM - Oreos elevated. I think these cookies might have set a record for the time in which they disappeared from my lab cookie jar. 23 cookies (I had to taste one, of course) gone in approximately 36 hours.
Happy Baking!
Adapted from Joy The Baker
MAKES 24 Cookies
INGREDIENTS/SUPPLIES
4 ounces cream cheese, room temperature
1 stick butter, room temperature
1 cup light brown sugar (212g)
1.5 teaspoons light corn syrup
1 egg
1 teaspoon vanilla
1.5 cups all-purpose flour (180g)
1/2 cup instant milk powder (non-fat is fine)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
20 Oreo cookies, coarsely chopped
1 cup milk chocolate chips (Ghirardelli is my favorite brand)
stand mixer
2-3 large cookie sheets & parchment
food scale or cookie scoop (optional)
DIRECTIONS
In your stand mixer, cream your 4oz cream cheese & 1 stick butter on medium-high for 1 to 2 minutes until combined and smooth.
While that’s mixing, whisk together in a separate bowl the 180g AP flour, 1/2c milk powder, 3/4tsp baking soda, 1/2tsp baking powder, and 1/2tsp salt. Set aside.
Add the 212g light brown sugar, 1.5tsp corn syrup & 1 egg and mix on medium-low until combined, then mix on medium-high for about 3 minutes until light and fluffy. Stop the mixer briefly in the last minute to add 1tsp vanilla.
Add in your dry ingredients and mix on low until just combined - a few streaks of flour is okay because you’re going to mix it a little more.
Scrape down the sides & bottom of the bowl, then add your crushed oreos & milk chocolate chips, and mix on low until just combined and well distributed throughout the batter. Don’t overmix! If you’re nervous, fold these in by hand.
In order to make the cookies look uniform, you need to scoop the batter either with a cookie scoop or by weight. I use a 2” cookie scoop to make 24 cookie dough balls. Scoop the dough balls onto a wax paper or parchment lined cookie sheet - it’s okay if they’re close together; you’re not going to bake them yet.
If you want to bake them soon, wrap the sheet in plastic wrap and refrigerate at least one hour, preferably two, up to overnight. If you want to save the dough to bake another day, put the cookie sheet in the freezer (you don’t need to cover it) and 1 hour later transfer the dough balls to a freezer ziplock bag. The dough will keep for up to 6 months, possibly longer. DO NOT BAKE THE COOKIES AT ROOM TEMPERATURE. Chilling is a must.
When you’re ready to bake heat your oven to 350F. Arrange the cookies a minimum of 3” apart on parchment lined cookie sheets.
Bake for 11-12 minutes if the dough has been refrigerated or brought to room temperature, or 12-14 minutes if you’re baking them from frozen. Look for them to be browned on the edges but still a little gooey in the center. Make sure to rotate the pans halfway through. Don’t overbake! You want the cookies to be nicely crispy on the outside/edges, but still chewy in the middle. Or…at least, I do.
Cool the cookies completely on their baking sheets, and enjoy!