Happy September! I can’t believe it’s already September. This year is flying by! My DH and I just celebrated our first year anniversary. It feels like we just had our wedding yesterday. And I’m 16 weeks preggers today! Keep following Hello Militello for my pregnancy updates.
Have you guys seen these new Oreo Thins? I was sent a package of them a couple of weeks ago and I instantly made some cookies. My DH, on the other hand, ate the entire bag of golden Oreos. I was amazed at how fast the package disappeared. I didn’t even get to try one!
These Oreos are crispier and have a better crunch than the normal Oreos. They’re a little dangerous since I can eat way more of these in one sitting. Be warned! They’re addicting.
Did you know that they’re vegan? My sister and brother in law can enjoy Oreos with us! It’s a happy midnight snack that we can all share.
The mint flavor didn’t come off as strong in these cookies, so I’d recommend adding a teaspoon of mint extract to the dough if you want something a little stronger.
This recipe is the same as my favorite chocolate chip cookies. I just replaced the chocolate chips with Oreos and they’re still as tasty as ever! It’s seriously the best base for any cookie you make. Add in whatever you want: dried fruit, pretzels, candy, or even cereal! It’ll turn out perfect every single time. Soft, not too overly sweet, and golden brown.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups Mint Oreo Things, crushed
Directions
- 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 crushed Oreos by hand using a wooden spoon.
- Refrigerate the dough for at least an hour. When it’s time, Preheat the oven to 325 degrees F.
- Drop cookie dough 1/4 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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