Oreo Cookies and Cream Cookies

Several weeks ago I went to lunch with a few friends from my high school days. I love getting together with them. I think we always end up laughing more than we actually talk or eat. Which is heavenly, if you ask me. I need a good laugh every now and then, you know. It makes the hum drum, mediocrity of every day life brighten right up and seem easier to take. I saw this awesome quote on Pinterest a while back. It’s from Audrey Hepburn (you know who she is, don’t you?…pretty lady that made a lot of movies back in the day). Here’s what she had to say…

“I love people who make me laugh. I honestly think it’s the thing I like most, to laugh. It cures a multitude of ills. It’s probably the most important thing in a person.”
~Audrey Hepburn

Love that, love it a lot.

Anyhow, while I was at lunch laughing with my ladies, my dear friend Carrie told me that she makes Grandmas Chocolate Chip Cookies all the time.

So do I! Is what I told her. I make them more than any other cookie recipe on this site. They are my go-to-need-a-treat recipe.

Then she told me how she makes that same recipe, but leaves out the milk chocolate chips and adds crushed Oreos and white chocolate chips instead. Brilliant!

You know I had to rush home and try it.

Which is what I did.

Which is why I am sharing them today with you. Because that’s what friends do, you know. They share great ideas, nice thoughts a laugh or two…and cookies.

They share cookies.

These Oreo Cookies and Cream Cookies are soft, moist and chuck full of the traditional “Cookies and Cream” flavor so many of us love. Thanks for the great idea, Carrie!

Time: 45 minutes
Yield: 48 cookies
Recipe adapted from this cookie recipe, idea inspired by the lovely Carrie Ann Newman

3/4 C butter, softened
3/4 C brown sugar
3/4 C sugar
2 eggs
1 t vanilla
1/2 t salt
1 t baking soda
1/2 t baking powder
2 1/2 C flour
12 oreo cookies
1 (12 ounce) bag white chocolate chips

1. Preheat your oven to 350 degrees. (If you have a convection oven, I would suggest 325).
2. Toss 3/4 cups of softened butter into your stand mixer or large mixing bowl. Beat it until it has broken down and is smooth. Add 3/4 cup brown sugar and 3/4 cup sugar. Cream it all together until light and fluffy. Should take 2-3 minutes. Add 2 eggs and mix again for 1 minute. Add 1 teaspoon vanilla and mix just until combined.

2. In a separate bowl combine 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 2 1/2 cups flour. Toss it all together with a fork and add it to the creamed mixture. Mix until combined.

3. Grab yourself some Oreo Cookies.

Toss 12 of them in a freezer safe ziploc bag. You can use a regular ziploc bag as well, you just need to be careful not to break the bag open. Take a rolling pin and smash the Oreos just a bit. You don’t need them to be crushed into fine crumbs, just broken up some.

Toss them into the mixer.

4. Add 1 bag of white chocolate chips to the mix…

and mix everything together just until combined.

5. Roll the dough into 1 1/2 inch balls and place them on a cookie sheet that has been sprayed with cooking spray.

6. Bake for 7-9 minutes, or until the cookies crack along the tops. The trick here is to be sure the cookies don’t over bake. You want to take them out of the oven before they are all the way cooked through. Then let them rest on the hot cookie sheet for a couple of minutes to finish baking all the way.

Grab a glass of cold milk and enjoy!

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