Here’s the tale of how these Oreo chip cookies (as opposed to chocolate chip cookies) came about.
Given the material on this blog, I think it’s clear I’m not a health food nut. I do eat a relatively balanced diet. I eat green things every day. I rarely (if ever) overindulge on anything. But don’t take away my mac n’ cheese, white wine, cheese and crackers, crab cake sandwiches… I could go on with my list of favorites that would make Richard Simmons cringe. But I never, ever eat fast food. I just find it icky. If we are on a road trip and have limited choices, my family will stop at McDonald’s. I’ll walk across the street to the Royal Farms or Wawa or Sheets or whatever is over there to get a packaged salad or hummus or ANYTHING but fast food. I just can’t eat it.
So on our recent road trip, naturally my daughter had to stop to use the potty an hour in, despite going potty three times before leaving the house. Our choices were Burger King and McDonald’s. We chose the facilities at Burger King. And ever considerate, I couldn’t possibly use the resources of this establishment without a purchase. So I got my daughter the new OREO® cookie at Burger King. My daughter, being the universe’s pickiest eater, is particular with her desserts. She had never had an Oreo (because it’s two foods touching each other). But she daringly tried one of these cookies made with Oreos at Burger King and loved it. (Others were not so enamored, see this review at Serious Eats.) And then she wanted to make some.
So we came home from vacation, and the next day we made our own version of Oreo chip cookies. Essentially, we just crushed up a bunch of Oreos and used those instead of chocolate chips in a recipe for chocolate chip cookies. Easy peasy. Plus you get to crush stuff. The result? In my (picky) daughter’s words:
“Oh my gosh, these are SO, SO yummy. I HAVE to have another one. Can I have another one? I’m having another one. I could eat a hundred ten sixty!”
recipe for make OREO® chip cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) butter, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
18 to 24 OREO® cookies
Preheat oven to 375 degrees. Place 18 Oreo cookies in a ziploc bag (divide the cookies, if needed). Crush the cookies with a rolling pin or mallet. Be sure to place a cutting board or towel beneath the bag to not damage the surface beneath. Don’t worry if a bit of the icing sticks to the bag, and leave a few chunks of cookie in there. Don’t pulverize them too, too much. Set the crushed cookies aside. You should have about 1 1/2 cups. In a bowl, gently stir together the flour, baking soda and salt with a whisk. Set aside. In the bowl of a standing mixer fitted with a flat beater, or, with a hand mixer, blend together the butter and sugar. Add the brown sugar and blend. Add the eggs, one at a time, mixing well after each addition. Add the extract and mix. Stir in the crushed Oreos. Scoop the dough onto parchment paper-lined baking trays by rounded teaspoonfuls. If desired, crush 6 more Oreo cookies and sprinkle a bit on top of each cookie. Bake for 9 to 11 minutes, or until edges are browned. Keep unbaked trays and dough in the fridge until ready for the oven. Let cool. Makes about 36 cookies.