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Saturday, March 5, 2016

Milk and Cookies Cookies


Chocolate chip cookies are amazing, and Oreos are amazing. Yep, yep.  Put the two together and prepare to have your mind blown.  I know that's a bold claim.  I also know that these cookies are completely up to the challenge of blowing your mind. 


There are a few things that make this cookie special.  Let's start with the obvious, Oreos.  Any recipe that begins with smashing up Oreos is probably pretty great.  I used Oreo Thins, the elegant Oreo. Haha. I like that the chucks are a little more delicate.  They still have plenty of crunch, but they aren't quite as aggressive on the mouth.  


The next thing that makes these cookies special is a secret-ish ingredient, milk powder.  If you've read through or made any of Christina Tosi's recipes you will see the common thread of milk powder. It's a great way to enhance the flavor and richness of baked goods.  More flavor? More decadent richness? Yep. Yep.


Finally, at the heart of all this madness is a chocolate chip cookie.  It's a crunchy outer, chewy inner kind of chocolate chip cookie.  Good stuff. 


Here's how...

MILK AND COOKIES COOKIES

Ingredients
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/4 cup milk powder
3/4 cup butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
20 Oreo Thins, roughly chopped
2 cups Semi-Sweet Chocolate Chips

Directions
Preheat the oven to 350°F.  

Combine the flour, baking soda, baking powder, salt, and milk powder in a large bowl.  Whisk until well mixed.

Cream the butter with both sugars.  Mix in the eggs and vanilla.  

Mix the flour mixture in to the butter and sugar. 

Use a large spatula to fold in the chocolate chips and Oreo Thins.  The Thins will break up a bit more.  Don't stress.

Scoop out 2 inch balls of cookie dough onto a greased or lined baking sheet.  Bake for 9-11 minutes.  

Try to take them out just before they start to brown.  I know that's kind of hard to do, but, after one batch, you'll know when that will be.

Cool on the pan for 5 minutes.  Transfer to a wire rack to cool the rest of the way. 

1 comment:

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