Before you read any further, I just want to make it clear. These cookies are NOT healthy. They are full of sugar, butter, chocolate and deliciousness. If you’re looking for a cookie to enjoy while on a diet, you probably don’t want to try these. BUT, if you’re looking for your new favorite cookie and one that will be a hit wherever you take it, look no further. I have been making these cookies for years and they have always been a crowd favorite. They’re so easy and oh so yummy!
I came across the cookie idea while browsing Pinterest years ago and I wondered why I hadn’t thought of it before. Chocolate chip cookies combined with Oreos.. What’s NOT to like? So when I decided to make some cookies to take to a friend’s house for dinner last week I knew what recipe I was going to use!
I headed to the store to get the ingredients, and as I was picking up the regular Oreos I always use, the limited edition Red Velvet Cream Cheese Oreos caught my attention. And I thought “hey… why not?” so in my basket they went and the rest is history. The red color of the Oreos added a fun color to the cookies and the cream cheese filling went perfectly with the rest of the flavors! I can’t wait to try out this recipe with all the other Oreo flavors out there… The possibilities are endless.
For the chocolate chip cookie part, I literally read the recipe off of the Toll House Chocolate Chip bag. It’s a tried and true recipe and so easy to follow. The only change I made was I cut back some on the amount of chocolate chips, because even though I am a huge chocolate chip fan, I know not everyone is, and I had to remember that I wasn’t the only one eating them (I normally add more than the recipe calls because life is short and chocolate is ah-ma-zing).
Ingredients:
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups Nestle Toll House Semi-Sweet Chocolate Morsels (I used 1 1/2 cups)
10 Red Velvet Oreos, crushed
Preheat oven to 375F.
Crush the Oreos. I put them in a gallon sized freezer baggie and use a heavy object (aka an empty mason jar) to crush them on both sides.
Combine the flour, baking soda and salt in a small bowl.
Beat the butter, sugars and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in the morsels and crushed Oreos.
Drop by rounded tablespoons onto ungreased baking sheets (I lined my sheets with parchment paper- it works like magic!)
Bake for 9-11 minutes or until golden brown (I usually take them out right at 9 minutes so they don’t get too crispy). Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
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