My New Favorite Cookie (For Now)

In my whole existence, I’ve never been a big fan of Oreo’s.  Don’t get me wrong, if I was offered one, I wouldn’t turn it down.  That would just be rude.  I wouldn’t go to the store just to buy them or anything, though.  But ever since I made Smitten Kitchen’s homemade oreos, I’ve got a new found love for them.  Those cookies are so good… but don’t stop reading because those aren’t my new favorite cookies!!

I had some Oreo’s left over from the Frozen Oreo Pie that I made last week and they weren’t getting eaten (Oreo shunning must be genetic or something) so I thought, “How can I be creative with these?"  And then I came up with the brilliant idea to make them into a different cookie.  Why couldn’t I use crushed up Oreo’s instead of chocolate chips in chocolate chip cookies?  Oh. My. Gosh. You CAN… and you SHOULD.  I don’t mean to brag or anything, but these were so, so, so, so good!  I baked one batch of mine a little under the suggested baking time, so the middles of the cookie were all gooey and crunchy at the same time.  Delicious.  I ate 5 right out of the oven.  Please, please, please make these and tell me how you like them! 

Also, I’m obsessed with anything Halloween.  Especially candy corn.  I can’t get enough of it…I would eat bags at a time if I could.  So I went ahead and baked some of my cookies with some candy corn in the middle and then added one on top for good measure.  I personally believe that made the cookies, but I’m biased, so make your own call on that one.  This is my warning in advance, but you guys should expect many Halloween-y recipes.  I’m sorry, I can’t help it!

Smashed Oreo Cookies
Adapted from: All Recipes 

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 14 crushed Oreo’s 

Directions 

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.


In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. 

Mix in the sifted ingredients until just blended. Stir in the Oreo pieces by hand using a wooden spoon. 

**Optional** Add Candy Corn.

Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. 

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

 

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