Oh my sweet sweet goodness, how long was I going to stay away?
So sorry!
Let's just jump back into it though, shall we?
So I finally did it. I bought a new camera. It's a real grown-up lady type camera too. I am insanely excited about it and have been snapping shots of Cricket like even MORE of a nutball than usual, if you can imagine that. As you can see, she is quite photogenic.
But let's move onto more important things. Namely...Oreo cheesecake miraculously in cookie form and possibly a serious contender for the title of Most Delicious Cookie Dough Ever.
For serious. This stuff is soooo good. I mean sure, it's eggless so you don't get the thrill of adventure that comes with consuming raw egg product with reckless abandon, but hey. They couldn't be PERFECT now could they? Just kidding. They're pretty close.
My pictures are still a little rough. I'm still learning to use this thing. I got a T3 Canon Rebel by the way. I'm not sure what the T3 part means, but in case you do...there you go!
Oreo Cream Cheese Cookies
(makes about 3-4 dozen, adapted from Brown Eyed Baker)
1 cup (2 sticks) unsalted butter, softened
6 oz cream cheese, room temperature
2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini dark chocolate chips
2 cups Oreo crumbles
Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat.
In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
Add sugar and vanilla, mix well.
Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula.
Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5'' balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking. Space cookies about 1-2'' apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.
These look so good! Thanks for sharing the recipe!
ReplyDeleteGlad you liked it, thanks!
DeleteThank you for telling us what kind of camera you got....the pictures are great!!
ReplyDeleteI'm glad you like them! I still have so much to learn about the photography side of food blogging, but it's a lot of fun. Thanks for your comment.
DeleteAre these cookies soft or crunchy?
ReplyDeleteThey're soft and delightful.
DeleteSo I baked the cookies and it seemed to not harden at all but stayed gooey. Is this how it's suppose to be? or did I mess it up?
DeleteMine are the same and spread out significantly... should I add a little more flour, do you think? I followed directions to the "T"
DeleteCan you omit the mini dark chocolate chips?
ReplyDeleteYes, you could omit them or use semi-sweet minis or regular size instead, I don't think it would affect the overall taste and texture much. I wouldn't recommend milk chocolate chips, however.
Deletewhy not milk chocolate chips?
DeleteI wouldn't do milk chocolate chips mostly because of preference. The dough is already quite sweet, and I feel like dark or semi-sweet chips compliment the flavor better. However if you are a die-hard milk chocolate person, go for it. Let me know how it turns out!
DeleteAh I am soo glad you posted this!! I came across this recipe on Pinterest, but the link led to a private blog so I couldn't get the actual recipe:( .. So I finally Googled and found yours - looks soo easy and SOOO yummy!!!! =)
ReplyDeleteI'm glad you were able to find the recipe! Hope you enjoy it. Thanks for visiting.
DeleteThese cookies are awesome!!! My son loves them! He is an Oreo dessert connoisseur !
ReplyDeleteHaha that's wonderful Tiffany, I'm so glad you're enjoying them.
Deletecan u tell me how many oreo's i need for the 2 cups of crumbs? approx.? thanks.
ReplyDeleteI used about 1 sleeve to 1 1/2 sleeves... which is approximately 20-27 cookies. You can use more or less depending on how many oreo chunks you want in there.
DeleteI just tried to make these cookies and instead of rolling them in the Oreo crumbs, I added them to the batter. I don't think this was a good idea, because when I baked them (for about 8 minutes) they had completely melted and fried on the bottom! They were very flat and not at all soft. My husband said they tasted like fried Oreos. The dough is really tasty, but I don't know what I did wrong (unless rolling them in the cookie crumbs totally changes how they bake and set up).
ReplyDeleteHi Nicole! Thanks so much for your comment, I'm glad for the chance to clear up this problem.
DeleteIt is actually really important to roll the cookie dough in Oreo crumbs, as arbitrary as it sounds. You should try to cover the dough balls almost completely in crumbs because they form sort of a crust that holds this dough together while baking. It's a little tedious to roll them, but the results are worth the extra time.
I'm so sorry for the misunderstanding and I'll make a note of this in the recipe so hopefully it won't happen to anybody else! Thanks for reading.
I just wanted to let you know that I just made these tonight and they are fantastic!!! I ran out of Oreos for about the last 12-15 cookies so I crushed up 2 snack size bags of Nabisco Honey Grahams and used them for the coating - Equally amazing. My husband had to take half of them to work for the guys he works with because I know if they would have stayed here I would have eaten them all before he came home from work in the morning!!
ReplyDeleteI'm so happy to hear these turned out well for you. Thanks for the comment Tracy!
DeleteCan margarine sticks be substituted for the butter sticks?
ReplyDeleteI've never tried to make these with margarine instead of butter, so I'm not sure how that would turn out. However, if you give it a try, please let me know how it goes! Happy baking!
DeleteDo you use ALL PURPOSE or SELF-RISING FLOUR? ????
ReplyDeleteAll purpose.
DeleteI plan to make these cookies for the weekend. How far in advance could I make them?
ReplyDeleteEmily-- If they're stored in an airtight container, they'll keep for about 3-4 days. I usually prepare these the day prior to leaving on my trip. Hope they turn out well for you!
DeleteI only have a microwave at home and I don't think it'll work with this recipe. I wanna try this, help!
ReplyDeleteGosh...I'm so sorry, I really don't have any idea how to adapt these for a microwave, and I'm pretty sure the recipe as-written would NOT work in a microwave. Good luck, I hope you find something good you can make in there.
DeleteI am making these right now. :-) Nothing like a hurricane to get you into the baking mood. I believe I made my cookies way too big on the first batch..second batch is in and smaller, so we will see! This recipe is awesome!
ReplyDeleteHaha yikes! Well I hope the smaller cookies turn out well for you, glad you like the recipe. Stay safe Jen!
Deletethese aren't that good I should have just made oreo cheesecake......
ReplyDeleteSorry to hear these didn't turn out for you...hope you enjoy the cheesecake!
DeleteCan you use regular cream cheese instead of 1/3 fat?
ReplyDeleteYes you sure can.
DeleteHi! This facebook page is stealing all your images and recipes and pretending they are their own .... they are doing the same to our website. Please report their page to FB so we can have them shut down asap! https://www.facebook.com/RecipesFilledWithLove
ReplyDeleteThanks for the head's up...reported.
DeleteMy Marine brother and all of his Marine buddies loved these! They are patiently (not really) waiting on the next batch!!
ReplyDeleteSo glad they enjoyed these! Thanks for feeding some veterans today, and thanks for your brother's service.
DeleteI cant wait to try these. Can you freeze them?
ReplyDeleteI hope you enjoy them! I honestly have never tried to freeze them. I'm sure you could roll them into balls and freeze them before baking, but I'm not sure how the already baked cookies would hold up in the freezer. If you find out, let me know! Thanks!
DeleteTried making these tonight and after making the first test batch I thought I figured out my mistake as to why they were going flat... checked on the 2nd, same thing. The only difference was I had salted butter on hand so I used that. Any ideas if that could be my problem? I'd really love to make a good batch!
ReplyDeleteAshley, your problem could be coming from a few things. If you're greasing the pan rather than using parchment, the cookies could be absorbing that and spreading out too much. Also, if your butter or your oven are too warm, that could be causing the problem. Maybe try reducing the oven temp to 350 while maintaining the cooking time. My last idea is trying to coat the cookies in a thicker crust of Oreo crumbs before you start baking. I really hope this works out for you!
DeleteHow are the cookies supposed to look at the end? Mine were flat, but still soft.
ReplyDeleteThey are supposed to spread out a bit, but not get super flat. They should look roughly like my pictures... about 1/2 inch to 3/4 inch thick maybe? They should be firm on the outside but more tender on the inside.
DeleteHow many cookies does this recipe make?
ReplyDeleteAbout 3-4 dozen.
DeleteMine were burnt! :(
ReplyDeleteI don't know what happened? I cooked them for 14 min at 375.
Sorry to hear that...if your oven runs hot maybe try a little less time.
DeleteI want to make these for a cookie exchange at work but i don't own a stand mixer, just the old fashion hand held kind, would this make a difference on how the cookies come out?
ReplyDeleteNope, they should be just fine with a hand mixer.
DeleteDefinitely want to try to make these for an upcoming cookie exchange party! Do you think they would stack well in an exchange baggy of 3?
ReplyDeleteYeah I think they'd be fine, hope they go over well!
DeleteCould I substitute ricotta cheese for cream
ReplyDeleteCheese?
I've never substituted ricotta in this recipe...I'm not sure how that would affect the flavor. Let me know how it goes if you try it.
DeleteI'm so excited to make these! I am planning to mail these to my boyfriend who is stationed across the country. I hope they will mail well.. :/
ReplyDeleteWhat a sweet idea, I really hope your boyfriend enjoys them. I'm sure you're already planning on this, but whenever I ship cookies I like to wrap them in plastic wrap, put them in a gallon ziploc, then put them in a tupperware container. It may be overkill, but it helps them stay fresh/intact.
DeleteI tried making these this past weekend with my family and they did not turn out. The batter was very heavy and the middle would not cook.
ReplyDeleteI was wondering if anyone has had a chance to freeze their "fully cooked", cookies???? as I am in a baking mood today ( have all the ingredients) but since its only the 18th of Dec...... I'm sure they won't last until Christmas Day.
ReplyDeleteI made these last weekend and they were such a huge hit! People couldn't get enough of them! Needless to day, I'm making them again tonight!
ReplyDeleteSo glad they came out well for you! Happy holiday!
DeleteDo these need refrigerated after cooled
ReplyDeleteMade them and not impressed. There fine but I would have rather eating the oreos as is. I've made Oreo Balls in the past and they are amazing but messing and time consuming so I thought I'd make these. Not much Oreo flavor and I rolled them in a lot of crumbs, I even added more that what recipe says. I do wish I would have taken them out earlier than 15 min. They were crunchy but when you mentioned "make sure to cover them entirely with oreos because that's what holds them together" I figured if I took them out too early they would be moosh and fall apart. No offense but can't see making them again.
ReplyDeleteJust made these and my family LOVED them! I used less chocolate chips than the recipe called for (I'm not that big on chocolate chips), I put 1 nice full handful of oreo crumbles into the dough along with the chocolate chips and stirred them in, and I also cut the recipe in half... still turned out WONDERFUL! I started checking on them after 10 mins since I was unsure how my oven was gonna handle cooking these bad boys and I ended up cooking them for about 13 mins, but next time I will probably take them out a little sooner (only about a minute) for a slightly SLIGHTLY softer cookie! Thanks for sharing this awesome recipe!
ReplyDeleteCant wait to try these!
ReplyDeleteCan't wait to try these!!
ReplyDeleteMy test batch were too done at 9 minutes at 375 so I reduced the next batch to 325 for 8 minutes and that was better. I used gluten free flour instead of regular flour and added baking soda and still they were flat. How do you get them to raise without any baking soda in your recipe? My girls loved them! We are freezing the dipped balls for the future so I will be able to comment later on whether or not they freeze then bake well after. Thanks for sharing the recipe! I thought it was a fantastic idea to start off with and will keep tweaking it for my gluten free needs!
ReplyDeleteDo these need to be refrigerated after baking?
ReplyDeleteYou should store them in an airtight container, but no they do not need to be refrigerated.
DeleteI just made these and they are AMAZING! I halved the recipe and they still turned out great. I also reduced the chocolate chips down to a 1/4 cup (for the half recipe) and added replaced the other 1/4 cup with crushed oreos (we really like oreos :) ). I read the comments first and saw that people were having trouble with the cooking time. My oven runs hot so I brought the temp down to 350 and cooked for 10 mins and that worked great for me! Thanks for the recipe! :)
ReplyDeleteSo glad these came out so well for you! Thanks for your feedback.
Deletehow ? and how long can i store these Cookies??
ReplyDeleteThese Cookies are Greatt!!!
ReplyDeleteWell????????????????????How to store and how long can i store them
ReplyDeleteMine keep well in an airtight container for about 3 days.
Deleteonly 3 days (??????
DeleteI mean, I usually try to serve them as fresh as possible. Mine usually disappear by then! But you could probably stretch it longer.
DeleteHi I just want to say that I looked all over for Oreo Crumbles because I didn't realize that I had to chop the Oreo cookie....Maybe there are more people out there like me who don't know to much about baking. Please make it clear about the crumbles...Thank you. Lucy from New York
ReplyDeleteThanks Lucy, great point. I'll edit it.
DeleteI did the recipe exactly.. but the dough is too sticky to roll into balls.. i put the mix in the fridge..Im hoping that helps..
ReplyDeleteDo these need to be refrigerated after baked
ReplyDeleteI don't refrigerate them after baking...I just store in an airtight container. Haven't had any problems.
DeleteI dont have parchment could i use a replacement
ReplyDeleteYou can use a silpat, or you can try greasing the pan but I'm not sure how they'll turn out if you just grease it. If you try, let me know!
Delete⏬
DeleteIm just going to get parchment paper, thank you (:
ReplyDeleteOne last question, do u take the cream off the oreos before crushing
ReplyDeleteNo, I crushed them cream and all.
DeleteCan I use salted butter or oil instead? I don't have unsalted!!
ReplyDeleteSalted would probably be fine. I would NOT use oil.
Deletecan i make this w/ pure creamcheese? what would be the difference if i'll do that?
ReplyDeleteDo u think it will take long for 10 days with ziploc air lock? I want to send this to my husband who is deployed right now. Please message me soon as possible. Thanks : ) heres my email: abigail.reyman@ymail.com
ReplyDeleteHi! I would really really like to do this, but I don't have an oven. I have oven toaster instead. Do you think, by any chance, it would work?
ReplyDeleteHey I'm from Scotland and we tend not to measure things in cups. Do you know how many grams of each ingredient I'll need?
ReplyDeleteThis is my favorite recipe of all the ones I've tried before. I'll always make them :) and my little cousins can't get enough.
ReplyDelete