Cookies & Cream Cookies
Cookies & Cream Cookies
Makes about 18 cookies
Tools: Two baking sheets, parchment paper/silicon mat, two medium-sized bowls, hand mixer, wooden spoon or spatula, spring ice cream scoop (or tablespoon).
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup white sugar
1/2 cup brown sugar, packed
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
3/4 - 1 cup white chocolate chips (I used chopped up Hershey’s Cookies and Creme bars but they aren’t always accessible!)
15-17 Oreo cookies, roughly chopped
Preheat your oven to 350 degrees and line your baking sheets with parchment paper or silpat liners.
In a medium sized bowl, whisk together the flour, baking soda and salt and set aside.
In a separate bowl, beat together the butter and sugars until light and fluffy, about 3 minutes. Add in the eggs and vanilla extract and beat to combine.
Add in the flour mixture and stir until well combined. Gently fold in the white chocolate chips and Oreos. (A wooden spoon or spatula works well here)
Using a medium sized ice cream scoop (about 1 1/2 tablespoons of dough) drop the dough in balls two inches apart on your baking sheets.
Bake the cookies in your preheated oven for 8-11 minutes or until the edges are lightly browned and the centres are set.
Allow the cookies to cool for 5 minutes on the baking sheets before moving to a wire rack to cool completely.
Happy eating! Xo