Ah, cookies. I just can't get enough of you...
Take today, for example. I find this cute little store called Choices Market. It looked like a smaller version of Whole Foods, selling mostly natural and organic foods. But what do I do when I step in the door?
Yup, you guessed it. I bypassed the fruits and vegetables, past the beans and quinoa, and buy myself some cookies. And not the natural, organic cookies they are adding extra signs to attract your attention so that you'll buy those. Nope, I go and buy the oreos.
On my way out, I remember my first trip to Whole Foods. I bought some ice cream, a huge muffin and a cake. I am not doing these fantastic stores justice. The cashiers probably think I'm a girl who is permanently getting over a breakup.
But as I walked out the door of that super cute store, I looked at this box of oreos in my hand and think "really? Cookies?"
The thing is, I get really guilty when I buy cookies. I mean, I can (and have) make cookies that far outshine any cookie I can buy in store. Take the Chocolate Peanut Butter Filled Cookies I made for my friend's birthday. I gave them to him, and he only shared one with his friend and ate the rest. Or the Swedish Tea Cookies. They were a huge hit to say the least.
So to help me feel less guilty about buying cookies, I also made cookies...WITH the cookies I just bought. Yeah..think about that.
These tuned out chocolate-y, crunchy, soft...all at the same time. Even though (sadly) no one could guess my secret ingredient, they were a huge hit. I was even asked to make them again sometime. I rarely make the same thing twice, but these cookies might get the exception.
What you'll need:
-1 cup butter, melted
-1 cup brown sugar
-1/3 cup white sugar
-1 teaspoon vanilla extract
-2 cups all-purpose flour
-1 cup whole wheat flour
-1 teaspoon cornstarch
-1 1/2 teaspoons baking soda
-1/2 teaspoon salt
-1 cup chocolate chips
-2 cups oreos, coarsely chopped
1. Lightly spray two cookie sheets and set aside. Preheat the oven to 350˚F.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs and stir in the vanilla until fully incorporated.
3. In a separate bowl, mix together the flours, cornstarch, baking soda and salt.
4. Slowly mix in the dry mixture to the wet ingredients and mix until fully combined.
5. Fold in the chocolate chips and oreos.
6. Scoop dough unto the prepared cookie sheets and bake for 10-12 minutes.
7. Remove from the oven and let cool for 5-10 minutes on the cookie sheets. Transfer to wire racks to cool.
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