Frightfully Good: Oreo Cookies

 These drop cookies are frightfully good. But with Oreos and even more chocolate morsels, how can they be anything but tasty?

They have the usual suspects for ingredients - flour, butter, sugar and flour. But cream cheese and cornstarch provide a softer texture than many drop cookies. So if you're looking for a crispy cookie, this isn't your recipe. But there is a little crunch from the large pieces of Oreo sprinkled throughout each cookie. 

Halloween parties and gatherings may be another victim of Covid-19 this year. But your family will still think it's a treat to nibble on these cookies. And if fall harvest is still underway, tucking a few homemade cookies in a meal-to-go is never a bad idea!

If you try them, let me know how you liked them. Kinley and Brooke were fans!

Oreo Drop Cookies

Adapted from Sally's Baking Addiction

4 1/2 cups flour

1 tbsp. cornstarch

2 tsp. baking soda

1 tsp. salt

8 oz. full-fat cream cheese, softened to room temp

1 1/2 cups butter, softened to room temp

1 cup sugar

1 cup brown sugar 

2 large eggs at room temp

1 tbsp. pure vanilla extract or vanilla bean paste

1 cup white chocolate chips

1 cup semi-sweet chocolate chips

2 1/2 cups roughly chopped Oreos (or store brand chocolate sandwich cookies) regular or Double Stuff

For Oreos: Give the Oreos a very rough chop into bite-sized pieces or break them up by hand. Using a food processor will give too fine a crumb. Set aside. 

 

Combine flour, cornstarch, baking soda and salt, and set aside. 

In a large mixing bowl fitted with paddle attachment, beat the cream cheese on medium-high until completely smooth and creamy. Add the butter and beat until combined and smooth. Add sugar and brown sugar, mixing well. Add the eggs and vanilla; beat on high speed until combined, scraping down bowl as needed. 

Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer on low speed, add white and chocolate chips until incorporated. Add the already-chopped Oreos on low speed, mixing briefly, or add by hand, trying not to break up the Oreos too much. 

Preheat oven to 350 degrees. Spray cookie sheets with baking spray or line with parchment paper. Use a cookie scoop to form scoops. The dough is fairly soft, so you may have to clean out your cookie scoop on occasion to make scooping easier. 

Bake for 8 to 10 minutes or until lightly browned on all sides. (Ovens vary.) Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to cool completely. 

Notes:

• You may use any flavor of Oreos and then may adjust your add-ins accordingly. For example, use peanut butter Oreos and add peanut butter chips. Use golden Oreos and use only white chocolate. The possibilities are endless.
• You can make the dough up to 4 days ahead of time and refrigerate. However, you'll need to have the dough sit at room temperature at least 30 minutes before scooping.