My boyfriend asked me to marry him 10 months ago. He is now my husband, and I have an inkling that these cookies are a part of it all.
Okay, not really, but honestly I had no idea a cookie could make someone so happy until I made him these. If you are looking to earn brownie points (rather cookie points) with your significant other, or if you are simply looking to go on a cookie binge yourself, these are the cookies to make.
Note that the recipe below calls for making your own brown sugar. I find taking the extra 5 minutes and making ingredients from scratch can make the difference between a good cookie and a can-I-eat-all-the-cookies-right-now cookie. But of course you can use brown sugar you already have, that works too. Find out more about making brown sugar in my post here.
- 1 cup granulated sugar + 1 Tbsp molasses (to make brown sugar, you will need 6 Tbsp of it)
- 1/2 cup butter, at room temperature
- 6 Tbsp granulated sugar
- 1 egg
- 1 tsp vanilla
- 1-1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 14 Oreo’s, broken up into small pieces
- Preheat the over to 350 degrees.
- In a medium bowl, with a hand mixer beat 1 cup granulated sugar and 1 Tbsp molasses until turn into brown sugar. Measure out 6 Tbsp of it (save the rest for another cooking endeavor) and place into the bowl of a stand mixer.
- In the stand mixer, cream together the brown sugar, butter, and granulated sugar until light and fluffy (about 3-4 minutes).
- Meanwhile, place 14 Oreos in a giant ziplock bag and crush them with your hands.
- Add egg and vanilla and beat until well mixed.
- In a medium bowl, whisk together flour, baking soda, and salt.
- With the mixer on low, slowly add the dry ingredients into the wet until just combined.
- Gently fold in Oreo pieces.
- Scoop out about 1.5 Tbsp of dough, use your hands to roll into a ball, and place on an ungreased cookie sheet about 1-2″ apart.
- Bake for 8-10 minutes. Watch carefully! Take out immediately when the edges start to brown. Cookies may not look done, but they are, I promise. They will transform as they cool. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
- Serve with a jumbo glass of milk.
- Tip for Measuring Flour: Do you need to sift your flour before you use it? Nope! (Powdered sugar is another story). Just stir it a few times in the jar before measuring, and then scoop with a light hand. This should avoid too much flour which can be an issue we often don't realize!