Meet The Chocolate Chip Oreo Cookie….
Phew, what a morning. I just got back from doing the Sonoran Living Live show, here in Phx, promoting the 2008 Tillamook Mac and Cheese Contest
. I was surprised to get an email from the Tillamook people asking me to help them promote the contest this year. I’m glad I didn’t say anything about it here, because my hair was atrocious today! It didn’t work this morning, so I’m hoping no one saw me! It was however, so nice to have my Mom there with me, thanks for coming you little cutie!
I demonstrated my mac and cheese recipe from 2006, “Tillamook 4 Cheese Chicken Florentine Tortellini.”
The segment seemed to go well, but boy am I glad that’s over! It is so akward to see and hear yourself on tv. If you’ve got a great original mac and cheese, seriously enter it in the contest. It was one of my favorite cook-off’s yet!
I did get some beautiful cheese from Tillamook which is like gold. They have some of the best cheese around. I can’t wait to make some good mac and cheese with my supply!
So, I was messing around with this new cookie recipe a couple weeks ago and boy did these turn out good! If you are tired of your ususal chocolate chip cookie recipe, do try these. They are fun, different and the kids love them! This is a half recipe, so double accordingly. Grab a glass of milk and get dunkin! Have a great week everyone, see ya’ll soon!
Chocolate Chip Oreo Cookies
1 stick softened butter
6 Tablespoons sugar
6 Tablespoons brown sugar
½ teaspoon vanilla
1 ¼ Cup flour
½ teaspoon baking soda
½ teaspoon salt
8 broken pieces Oreo Cookies
1 Cup chocolate chips
1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.
2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.
3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 7-9 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.
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