Lovin' From the Oven

Chocolate Chip Oreo Cookies

by 140 Comments







I procrastinate from my homework the best when I’m baking. Seriously. Instead of writing a 1000 word paper, I browse through my bookmarks on my computer and decide what I want to bake. After figuring out my next culinary mission, I get right to it and start mixing my little heart away. Once everything is set and cooled, I figure, “Well… I already have all my materials out, why not bake something else?” This is where the process starts all over again; It’s like a never-ending circle of baking that will, in turn, doom my academic career.

Were these cookies worth it? Totally. The concept of a cookie in a cookie is just genius. Kind of like cookie dough in cookie dough. Wait, what? Is that even possible? Anyways, I made these cookies into little itty-bitty baby ones because I wanted bite sized treats. That resulted in me eating a million cookies instead of one. Oops. They’re full of flavor (taste just like cookies n’ cream ice cream, really) and the oreo texture in it is wonderful! They’re also chewy, not crumbly. I subbed baking powder for baking soda because I didn’t have any on hand, which is why my cookies are a bit puffy than normal. That actually works even better for mini cookies! Adapted from Picky Palate.

Print
Chocolate Chip Oreo Cookies

Ingredients

  • 1 stick softened butter
  • 6 Tablespoons sugar
  • 6 Tablespoons brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¼ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 11 broken pieces Oreo Cookies
  • 1 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees F.Cream butter, and sugars until well combined.Add egg and vanilla until mixed well.
  2. Place flour, baking soda and salt into a large bowl, stir to combine.Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.
  3. With a medium cookie scoop, scoop onto baking sheet.Bake for 10 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.
https://lovintheoven.com/chocolate-chip-oreo-cookies-mailing/

Mocha Chocolate Chip Cookies

by 14 Comments




So my boyfriend, one of his friends, and I have officially started our dieting/exercising routine as of yesterday. It’s been one day without carbs and I’m already having withdrawals. Whoever thought that a day without carbs is a good thing?! We’re basically doing a low carb, high protein diet with at least 3 days of cardio a week. We also get one cheat day a week (which is like a cheat hour each day for me. Shhhh don’t tell my bf!). We went on a hike right by my house yesterday and it was so beautiful! 86 degree weather? Hellooooo spring! Too bad it’s supposed to rain tonight, though.

Mocha chocolate chip cookies. Coffee in cookies? Why not? It works so well in brownies. This recipe intrigued me because it didn’t dissolve the coffee before putting it into the batter like most recipes. I made these a while ago and took them into work. My coworkers loved them, but I thought they were just okay. Perhaps there was too much coffee in them? I would definitely tone down the instant coffee powder by a tablespoon next time. But hey, if you’re a huge coffee fan, then by all means go for it. I, on the other hand, can’t drink black coffee unless it has tons of condensed milk/sugar/milk/cream. That kinda defeats the whole purpose of coffee, eh? The texture was nice and chewy, so I would imagine they’d make a great chocolate chip recipe alone by omitting the coffee. These are just slightly adapted from the cookbook Baking With Julia.

  • 2 cups flour
  • 3 tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks butter, cut into chunks
  • 1/2 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound chocolate chips or chunks

1. Whisk the flour, coffee, baking soda and salt together. Set aside.

2. Beat the butter in a mixer until lightened. Add granulated sugar and beat for 30 seconds. Add brown sugar and beat for another 30 seconds. Add eggs one at a time, beating after each addition. Add vanilla and beat until blended.

3. Turn mixer speed down and add flour mixture, mixing until just incorporated. Add chocolate and mix until evenly blended in.

4. Wrap the dough in plastic wrap and chill in fridge for several hours to overnight.

5. Preheat oven to 350. Drop a heaping tablespoon full of dough onto sheets, leaving 2 inches between cookies. Bake for 10-12 minutes.

6. Cool on racks. They’re best when warm!

Copycat Momofuku Cornflake Marshmallow Cookies

by 44 Comments



I just arrived today in Big Bear and the weather is beautiful! I love being away from the LA smog and out in this fresh outdoor scenery. It’s quite refreshing, really. Unfortunately, I had a terrible headache the entire evening and was stuck in bed dealing with it (good thing I had formspring questions to keep me entertained!). Perhaps it’s because I didn’t drink enough water. I really suck at doing that. I somehow always forget to drink water or when I do, it takes me hours to finish a glass. I’ll work on it.

Ever since my use of cereal in everything cookies, I’ve always been very open to the idea of using cornflakes in cookies. Lucky for me, I stumbled across this recipe on tastespotting or foodgawker and just had to give it a go. My second cereal cookie. Was it as good as the first? They’re good, but not as good as my first. Maybe I’m biased, but that’s just my opinion. I do admit I really like the idea of using marshmallows in cookies, though. Then again, these marshmallow cookies totally blew these out of the water. Hmmm… so much competition!

I SLIGHTLY adapted the recipe.. testing with the marshmallow method. For my first batch, I baked the cookies for a little bit before putting on the marshmallows (as listed in my slightly adapted recipe). For the second batch, I followed the original directions exactly and placed the marshmallows onto my cookie dough balls before baking them. What happened with the second batch was that the marshmallows all got pushed to the edges when baking and were practically falling off the cookie. I liked the first method much better, which resulted in the cookies pictured. I adapted the recipe from The Cookbook Chronicles, even though my cookies don’t look like hers.

  • 2 sticks unsalted butter, softened
  • 1 1/4 cup packed brown sugar
  • 1/3 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 3/4 cups AP flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 3/4 cup oatmeal
  • 1 1/4 cup lightly crushed cornflakes
  • 2/3 cup mini chocolate chips
  • about 3/4 cup mini marshmallows
  1. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.
  2. Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips. Refrigerate dough for at least 2 hours.
  3. Preheat the oven to 350 degrees.
  4. On a baking sheet, scoop up and roll the dough into golf ball-sized spheres. Give them room to spread!
  5. Bake for 4 minutes. Pull them out and quickly press 4 mini marshmallows into each cookie. Bake for an additional 6 minutes**. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray for a few minutes before moving them onto a platter.

**If the marshmallows aren’t the color you want them to be, you can always put them under the broiler for a couple of seconds to get that nice glow. Make sure to keep an eye on them!

Categories