I’m ecstatic to share with you guys that I’m one of Rodelle’s Brand Ambassadors for December! I couldn’t be more thrilled to be working with a company producing products that I’m so passionate about.
I’ve talked about how much I love their baking cocoa before, and bear with me because I’m going to do it again. It’s one of those “once you start, you can’t stop” situations. The moment you try Rodelle’s baking cocoa, you won’t be able to go back to any other brand. Last time, I used it to make brownies. This time, we’re making oreo-doodles!
You could even use the holiday Oreos to make a more festive cookie. I used mint because I’m a sucker for the dark chocolate/mint flavor combination.
You can tell the quality of ingredients used in your recipe by tasting your cookie batter. This cookie dough is rich, deep in chocolate flavor, and perfectly sweet. It’s not overwhelming or bitter, which is the most important thing to me. Who wants to eat a bitter tasting cookie?
Most of the Oreo filling seemed to have melted into the cookie while baking, so you don’t get as strong of a color that I was hoping for. Maybe buying Holiday Oreos wouldn’t make a difference from the regular ones.
It still makes one heck of a cookie.
Oh, I forgot to mention that I’m also kicking off my 12 days of cookies! I have been doing it for the past couple of years and we all know we could use some extra cookie recipes during the month of December.
In case you need some inspiration from last year, I’ll recap the cookies I made:
Rolo Stuffed Peanut Butter Cookies
Cookies N’ Cream Cookies
York Peppermint Pieces Cookies
Almond Snowballs
Chewy S’mores Cookies
Thick and Chewy Chocolate Chip Cookies Bars
Peanut Butter Banana Chocolate Chip Cookies
Maple Granola Cookies
Chewy Butterfinger Cookies
Pumpkin White Chocolate Oatmeal Cookies
Brown Butter Snickerdoodles
Oreo Pudding Cookies
And now the recipe for the Oreo-Doodles from Gimme Some Oven
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Rodelle's gourmet dutch-processed baking cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4 ounces coarsely chopped dark or semisweet chocolate
- 1 cup semisweet chocolate chips
- 1 stick (1/2 cup) unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp. Rodelle's vanilla extract
- 12 Oreo cookies, finely-crumbled (I used mint Oreos)
Directions
- Preheat oven to 325 degrees.
- In a microwave safe bowl or a double-boiler, melt together the coarsely chopped chocolate with the butter, stirring constantly.
- Place the batter into your mixer and add the eggs, sugar, and vanilla. Mix on medium speed until combined.
- Gradually stir in the flour, cocoa powder, baking soda, and salt until just combined.
- Fold in the chocolate chips.
- Form the dough into tablespoon sized balls and roll each ball in the crumbled Oreos until covered.
- Place balls two inches apart on parchment-lined baking sheets and bake for 12-15 minutes, until the cookies are flat and begin to crack. Don't overbake!
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