I have been on an cookie kick for some reason.
Maybe it has something to do with the cooler temperatures.
If I turn on the oven to make cookies, I don't have to turn on the furnace.
My theory, anyway.....
The temperatures are right at that mark where you can dress to keep warm.
You don't have to have the furnace run all day.
How can there be such a thing as cookies 'n cream cookies.
Isn't a cookie already a cookie?
How can you add more cookie to a cookie?
Well, I'm about to show you how.
And just to let you know, these cookies are remarkable!
They disappeared out of my kitchen within 12 hours.
1 c. butter, room temp
1 c. light brown sugar
1 pkg. (4.2 oz.) Oreo instant pudding and pie filling
1 TBS vanilla
2 eggs
2 1/4 c. bread flour
3/4 c. old fashioned oats
1 tsp. baking soda
1 tsp. salt
3 king sized packages Hershey's Cookies 'n Cream Drops, chopped
3/4 c. mini semi sweet chocolate chips
Preheat oven to 375 degrees F.
In a stand mixer cream together butter, pudding mix and sugar. Add in eggs and vanilla and mix until combined. Turn mixer to low and slowly add in flour, baking soda, salt and oats.
Stir till combined.
Stir in chopped candy and chips.
Drop by TBS onto baking sheet (I used my med. sized cookie scoop). Dip the bottom of a glass in sugar and press each cookie ball slightly. Bake for 8-9 minutes, or until they slightly turn brown on edges. Do not over bake. Let cool on baking sheet for at least three minutes before removing to cooling racks.
This recipe is linked to:
Lady Behind the Curtain ~ Cast Party Wednesday
Foodie Friends Friday
What a GREAT idea for a cookie! Love cookies and cream candy bars! Thanks for sharing at Foodie Friends Friday! Please come back on Sunday to VOTE
ReplyDeleteCurious, why use bread flour instead of all purpose flour?
ReplyDeleteI was told that bread flour will always produce a soft cookie. It has something to do with the gluten in the flour.
DeleteSo much cookies and cream goodness! I love those Hershey's drops - very clever use of them!
ReplyDelete