The beast from the east finally hit Leicester last night, so instead of sipping cocktails with the beautiful Naomi (who also makes the most amazing flatware check out her stuff here), I found myself hunting for some new recipes to try out. One of my beautiful bridesmaids is coming to stay tomorrow so I thought why not welcome her with some warm cookies and bubbles on arrival?
Seeing as I had three packets of Oreo’s, left over from a disastrous baking day making zebra rolls (full blog post to come soon), I went on the hunt for an oreo cookie recipe. On my hunt I stumbled across Dinner, then Dessert’s recipes for Oreo Chunk Cookie.
- 300g / 2 cups plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 10 oreos
- 1 cup of softened unsalted butter
- 150g / 1 cup of soft light brown sugar
- 75g 1/2 cup of caster sugar
- 1 tablespoon of vanilla extract
- 2 eggs
- 12 – 14 quartered or crumbled oreos
- In a blender blitz the Oreo’s until they in a very crumb and there are no large chunks. Don’t worry if you don’t have a blender pop them in a freezer bag, cover with a tea towel and hit with a rolling pin. If you feeling stressed out or angry this is a great destress.
- In a medium sized mixing bowl sift the plain flour, bicarbonate of soda and salt into a bowl. Once sifted add in the Oreo crumbs and set aside.
- In a mixer, I use the KMix Magic Mix with the creaming attachment, cream together the softened butter, soft brown sugar and white sugar until they are well creamed together.
- Once the sugar and butter is combined, with the mixer still on add in the vanilla extract and the 2 eggs. It should now look like a thick batter. When the ingredients are mixed together spoon in the dry mix until they are just blended.
- Take the bowl out from under the mixer and tip in the quartered oreos. Fold them into the mixture with a wooden spoon. Once combined pop the mixture into a container or freezer bag and place in the fridge for an hour to chill.
- At this point you could also place the mixture into the freezer if you don’t want to use the dough straightaway.
- While the dough is chilling prepare two baking trays with baking parchment.
- Towards the end of the hour pre-heat the oven to 190oC or 180oC if using a fan oven. Using an ice-cream scoop or tablespoon spoon the mixture onto the baking sheets. You need to leave a gap of around 3inches as the mixture will spread while baking.
- Place into the oven once it is at the correct temperature and bake for 15 minutes. The cookies should be a little hard on the edges but not burnt. You may need to adjust the timings, I always do 2 cookies on there own as tester at first.
- Once baked leave to cool for a few minutes on the baking tray, once cooled a little transfer them to a wire rack. You can enjoy them warm after 10 minutes or leave them to cool completely.
Let me know if you try this recipe or if you have any other oreo recipes. Don’t forget to send me your snaps if you do try out this recipe. I’m going to curl with some bubbles and enjoy being snowed in.