From Scratch to Scrumptious

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I love cookies and cream! It’s one of my favorite ice cream flavors. It’s one of my favorite candy bars. And I have only met one person who doesn’t love Oreos. I’m not even sure how that’s possible!

Growing up, I had a friend who always had Oreos in her house. Always. If I spent the night there, we were eating Oreos. As a kid, there was seriously nothing better.

Now, I have taken the humble sandwich cookie and transformed it into a wild cookie full of semi-sweet chocolate chips, white chocolate chips and chopped bits of Oreo cookies! It tastes familiar and outrageous all at once!

I’m not normally a fan of white chocolate chip cookies (you’ll have to forgive me this flaw), but in these cookies, they work so well, it’s an absolute necessity!

My husband, always my complete opposite, loves white chocolate chips. He agrees that these cookies are a perfect balance of flavors.

Butter-Flavored Shortening: In case you aren’t familiar, this is Crisco in the yellow packaging. It has the properties of shortening (solid at higher temperatures than butter, leading to a softer, taller cookie) but the taste of butter.

This is one of my favorite secret ingredients! Makes cookies and desserts so much more flavorful.

Other recipes that use this ingredient: Dangerously Delicious Chocolate Chip Cookies, Homemade Oatmeal Cream Pies, Yummiest Pie Crust.

Substitution: If you don’t have butter-flavored shortening and really want to make these cookies right away, you can substitute: Plain shortening will get results closest to the original cookie. Substituting butter will change the composition of the cookie and will likely change the shape and texture.

Butter: Salted or unsalted, your choice. I developed this recipe using salted butter. Be sure the butter is softened to get maximum fluffiness when you cream the fats and sugars.

Sugars: Both granulated and brown sugar. The brown sugar makes the cookie a bit softer and gives it a deeper flavor profile. Pack the brown sugar into the measuring cup to get the proper amount.

Egg

Vanilla

Flour: all-purpose flour. Measure by gently spooning flour into the measuring cups and then level off the top. Alternatively, measure by weight.

Baking Soda

Salt

Semi-Sweet Chocolate Chips: Adds a chocolate flavor to mimic the “cookies” part of cookies and cream.

White Chocolate Chips: Mimics the “cream” part of cookies and cream.

Chocolate Sandwich Cookies: I used Oreos in this recipe. Some are crushed completely to get gorgeous black specks throughout each cookie. The rest are chopped roughly to get a burst of cookies and cream flavor.

To get a good creaming with lots of little bubbles mixed in, you’ll want softened butter. All those little bubbles makes a soft, well-raised cookie. Butter holds air best when it starts at room temperature.

Melted butter won’t hold any air, so don’t cheat by using the microwave! If you’re in a hurry, use the Quick Cheat method instead!

Start by preparing the Oreos. Remove the cream from two Oreos. Discard it. Actually, it shouldn’t go to waste. Maybe just take a taste…

Crush the two Oreos either with your bare hands if you want to feel strong and powerful, or with a rolling pin you want to feel like a professional baker.

Place the cookies in a baggie before rolling over them so it’s easier to collect the crumbs when you’re through.

Then, take the rest of the Oreos and chop them roughly. Here’s the size of my “rough chopped” Oreos in a ramekin:

In an electric mixer, cream the shortening, softened butter, granulated sugar and brown sugar. The mixture takes about 5 minutes to cream well. You’ll know it’s done when the color turns pale brown and is fluffy looking instead of grainy. Check out these pictures to see the difference:

Add the egg and vanilla. Mix until well combined.

In a separate bowl, combine the flour, baking soda, salt and cookie crumbs. Then, add it to the creamed mixture.

Pour in the semi-sweet chocolate chips, white chocolate chips and chopped Oreos. I like to stir them in by hand. Last time I tried to use my mixer, the chocolate chips ended up smashed into the sides of the bowl. It was a pain to clean!

This step is the most important step for the best flavor. Thank goodness that you can improve your cookies by being lazy!

As the dough rests overnight in the fridge, the flavors develop and deepen.

Any time I skip this step, my husband can tell right away! (And so can I.)

Sometimes I get impatient and bake a dozen immediately and then bake the rest the next day. The second batch is by far superior, but sometimes you just can’t wait for cookies!

Scoop cookie dough out by 1 Tablespoon portions either with a cookie scoop or a spoon. Place them on an ungreased cookie sheet.

My favorite cookie scoop is the Progressive Quick Release 1 Tablespoon Cookie Scoop (paid Amazon link). It’s just the right size for a standard cookie. Plus, it’s dishwasher safe! I love throwing as much as I can into the dishwasher after I’m done baking!

Bake the cookies at 375°F for 8-10 minutes. Wait 2 minutes before removing to wire rack to cool completely.

For taller, rounder cookies, place the portioned dough balls in a single layer on a plate and freeze for 4 or more hours. To bake, place frozen dough directly on baking sheet and add 1 minute to baking time.

Store tightly covered at room temperature. Cookies will be freshest for 2 days after baking. Freeze tightly covered for longer storage.

Absolutely! I either have frozen cookie dough or cookies in my freezer at all times! Scoop the dough by rounded tablespoons and place in a single layer on a plate.

Freeze for 4 or more hours until completely frozen. Store frozen dough tightly covered in a container or a baggie for up to 6 months.

To bake: place frozen dough directly on baking sheet. Add 1 minute to baking time.

The best thing about baking frozen cookie dough is that the cookies end up beautifully round and tall.

Yes! I love having cookies in my freezer! They stay fresh for months! Freeze tightly covered in plastic or glass containers. Warm to room temperature before serving.