Lemon curd is such a versatile ingredient, it serves as the base to many recipes (this one included). While many people think of it as a condiment, its uses as an ingredient in a...
Double OREO Cookies
I remember eating OREOs with my dad when I was around 10 years old. My sister, my dad and I sat at our kitchen table. We dunked our OREOs in milk and just savored a few moments together. I love that memory and I still love Oreos to this day.
There are some fun recipes to make with your OREOs. Here is one:
DOUBLE OREO COOKIES
- 2.5 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup brown sugar
- ½ cup white sugar
- ¾ cup soft butter
- 2 large eggs
- 1 tablespoon vanilla
- 3/4 package of OREOS, smashed
- Preheat your oven to 325 degrees.
- Put the Oreos in a large Ziploc gallon sized sealing bag and smash them up. You’ll want larger chunks to really get the full effect of having Oreos inside another cookie.
- Sift together the flour, salt and baking soda. Set aside.
- Cream together butter, sugars and eggs for about 3 minutes or until smooth, add in the vanilla. Slowly start to add in the flour mixture.
- Mix in your Oreo pieces so they are even throughout the batter.
- Use an ice cream scoop for consistently sized cookies. Space the dough about 3 inches apart.
- Bake for 10-14 minutes (every oven is different so keep an eye as you approach the 10 minute mark. You will want the cookies to be slightly under cooked for a perfectly chewy finish even a couple days later.
- As soon as the cookies come out of the oven remove from the tray and place on a clean, cool counter. Let them rest there until fully cooled.
- Store in the refrigerator for the freshest taste.
A sample of OREOs was provided. However, we ate them all and had to go to the store for more to make this recipe.