Skip to main content

Chocolate Chip Oreo Cookies

We celebrate Friday at the office with something we call "Cookie Fridays".  I made these beauties a few weeks ago and have been told I need to make and bring them again and soon.  They did not last very long at all.   I found this recipe over at Picky Palate and could not resist trying them out! She has so many yummy looking things!!  The addition of the Oreos makes them taste a bit like cookies and cream, especially since I used the Double Stuffed Oreos.  One final word DELICIOUS!!
Chocolate Chip Oreo Cookies
from Picky Palate
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
16-18 broken pieces Oreo Cookies
1 1/2 cups chocolate chips

Preheat oven to 350 degrees.
Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.
Slowly add the flour, baking soda and salt to wet ingredients then stir in oreos and chocolate chips until just combined.
 With a medium cookie scoop; scoop onto a lightly greased cookie sheed and bake for 7-9 minutes or until cooked, but still soft. Let cool on baking sheet for atleast 1 minute.
Happy Friday!!


  1. You are so good at being bad. sandie

  2. Two of my favorite cookies smashed into one. Perfect!

  3. Dear Tiffanee, How are you. Thank you for stopping by and visiting.
    These cookies certainly don't need more than one word to describe them and delicious is that word.
    Double stuffed Oreo cookies in these must make them outstanding.
    Have a wonderful evening. Blessings, Catherine xo

  4. You just can't go wrong with cookies like these, Tiffanee. I think I'll be sending this recipe to my daughter in Idaho too. My grandchildren are both being Baptized in the LDS church next weekend and my daughter is having friends over for snacks afterwards. She's been asking for suggestions for weeks now. I'll add these to the list!!!

    Thanks for sharing...


Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.