Tuesday, February 15, 2011

Double Fudge Oreo Crunch Cookies {Recipe}

 
 
I made these for Brian before he left for WV, they're really good. They taste exactly like chocolate chip cookies except more chocolatey, and a twist of oreo in there too...yeah, they're just delightful and crunchy. 
 


I'm obsessed with How Sweet It Is food blog! I save every recipe she posts, and I've tried 50% of them!





Double Fudge Oreo Crunch Cookies
from How Sweet It Is
makes about 30 cookies

1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup crushed Oreo cookies

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.

Fold in chocolate chips and crushed oreos. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls or scoop with an ice cream scooper and set on baking sheet.
Bake at 350 for 10-12 minutes. Let cool completely.

...

Mine ended up more thin and flat than hers look on her post. Not sure the reasoning behind this. My cookies ALWAYS seem to flatten out. I figure it out sometime, if you know the answer, leave it in the comment section below! I need to know how to fix this!




Make some today, you won't regret it! Nom, Nom, Nom.
Thanks Jessica @ How Sweet It Is...even though you may not know that I STALK your blog.


PLEASE go visit How Sweet It Is...its pure bliss
♥





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4 comments:

  1. AnonymousFebruary 16, 2011 at 10:54 PM

    OMGoodness I love your blog. Such great reading! All these recipes...makes me want to cook right now :) Im a new reader!
    ~Angel @ livinginaperrytale.com

    ReplyDelete
  2. Tiffany @ Eat at HomeMarch 3, 2011 at 8:45 AM

    How fun is that! Oreo chunks in cookies is a fantastic idea!

    ReplyDelete
  3. AnonymousJune 6, 2011 at 4:49 PM

    Sometimes the atmosphere of where people live can change the way cookies bake out in the oven. I moved from an incredibly dry climate to an incredibly humid one, and had quite the time figuring out why my cookies always turned out flat and crispy, rather than chewy and soft like they did before. I found that not enough flour or too much fat (i.e. butter or shortening) can make for a flatter, crispier cookie, so sometimes I have to tweak the amounts asked for in the original recipe. The climate can totally make a difference - in a humid climate, the dough is going to feel far softer going into the oven, but it has to be in order to cook correctly. Hope you can figure it out, good luck!

    ReplyDelete
  4. AnonymousSeptember 3, 2011 at 10:54 AM

    If none of the other tips applied, in my experience flat, crispy cookies are usually from over mixing your cookies! Don't use an electric beater once you're adding dry ingredients :)

    ReplyDelete

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