Chocolaty chunks of crunchy Oreo bits turn these soft and chewy vanilla cookies into a fresh-baked version of cookies 'n' cream.
). It's a simple swap that transforms an otherwise plain vanilla dough into a cookie that feels familiar, even if you've never had such a thing before.It starts out with those aforementioned Oreos, chopped into bite-size pieces, then tossed into a bag and bashed a little with a rolling pin to kick up some extra crumbs. I opted for homemade Oreos because it's kind of my job to make everything from scratch, but there's no shame in picking up a package at the store.
Virgin coconut oil is super nice with these cookies, as it gives them an aromatic boost without being overtly coconutty, but refined coconut oil is the way to go if you want a truly neutral profile. The process is straightforward:After you've incorporated the flour, add the frozen cookie bits and continue mixing until they're well combined. Divide the dough into two-tablespoon portions , roll each piece smooth and round, then flatten them into half-inch disks.
If you like, the dough can be garnished with a few extra chunks of Oreo pieces, or just a sprinkling of crumbs to enhance the cookies 'n' cream look. Whatever you choose, bake on a parchment-lined half-sheet pan at 350°F until the cookies are puffed and firm around the edges but rather pale overall, about 12 minutes.Remember, coconut oil limits browning, so you can't judge doneness by color, as you would with other cookies.
They're absolutely perfect with a glass of milk, but their soft and chewy texture makes them killer for ice cream sandwiches, too. A scoop of vanilla would be grand, but if you're game for a little Oreo
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