I have been sliding into a deep, dark depression with the lack of a working oven (the new one arrives Tuesday, thank God!), so I was lucky enough to borrow my boyfriend’s dad’s kitchen the other night to make this one-of-a-kind, mouthwatering treat. You will be absolutely amazed at how chewy and perfect these are. Just give them a try! I found the original recipe here, but I changed it quite a bit.
·
Easiness---8---Really
simple to make, but it can get messy.
·
Yumminess---10---WOW!
These are fantastic. Even with the vanilla missing (we were all out). I also
really like that they don’t call for egg, because that means I can eat the
cookie dough raw J
·
Repeat---10---I
plan to add these to our Christmas Cookie Baking Day list. They were a HUGE
hit!
OREO CHEESECAKE COOKIES
Yield: About 1 dozen cookies
INGREDIENTS
·
½ Cup Butter
·
4oz Cream Cheese (I think you could use 1/3 Less
Fat or Fat Free, but I used Regular)
·
1 cup Granulated Sugar
·
1 cup All-Purpose Flour
·
1 tsp Vanilla Extract
·
½ cup White Chocolate Chips (could use regular
chocolate instead)
·
1 cup Oreo Cookie Crumbs (I used 1 ½ rows of the
cookies from the package)
DIRECTIONS
·
Preheat oven to 375 degrees.
·
Slightly melt/soften butter and cream cheese. Cream
together in a mixing bowl until smooth.
·
Add the sugar and vanilla extract and mix until
well-combined.
·
Add the flour and mix on low until flour is
mixed in.
·
Stir in the chocolate chips with a spatula.
·
Mash the Oreo Cookies in a bowl. I did this by
using a butter knife.
·
Scoop the cookies into about 1 ½” balls and roll
in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12-15 minutes or until the edges are
golden and the tops are slightly puffed.
·
Cool on the pan for 2 minutes, then transfer to
a wire rack. Store in an airtight container.
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