You know when you have a fantastic idea on how to just twist an old recipe? It just comes to you spontaneously and you think, WOW, that’s a great idea?
This cookie wasn’t EXACTLY one of those ideas.
I imagined a cookie that would have chunks of Cookies & Cream candy bar inside. Which I thought would be fantastic since its one of my favorite chocolate bars. I think I was also thinking along the lines that chocolate chunks are used in cookies so why can’t chunks of Cookies & Cream bars be used, too?
I hadn’t really anticipated on the pieces of chocolate dissolving in the heat of the oven… -_- But everyone gobbled up these cookies up within minutes and said they were delicious, so I guess the taste was pretty good, just not what I was looking for.
Maybe next time I’ll just use a mixture of white and milk chocolate chips.
Crispy Cookies&Cream Oatmeal Cookies
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
2 Hershey’s Cookies & Cream candy bars, coarsely chopped
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
Beat butter and sugars until light and fluffy. Then, add egg and vanilla and beat until incorporated. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and candy and mix until well incorporated.
Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.
Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.