Monday, August 29, 2011

Oreo Cheesecake Cookies

So I love love love the taste of Oreo's dipped in a nice cold glass of milk ... the only problem ... they are full of "junk" ingredients!!  It has been a long time since I have had an Oreo!  When I saw this recipe, I immediately thought of the Newman's Own Organic Cookie product line .... Newman O's!  (For you GF foodies out there ... pick up a package of the MI-DEL GF Choc Sandwich cookies that I previously reviewed) If I don't go into labor by Friday, I am heading to the store to buy a package of Newman O's and making these amazing cookies!!   Bring it on ....

Oreo Cheesecake Cookies
Recipe from Brown Eyed Baker, adapted from Tasty Kitchen, originally from Multiply Delicious

Yield: About 1 dozen cookies (mine made about 1 1/2 dozen, as I used around 1 inch balls of dough)

½ cup unsalted butter, at room temperature (probably will cut this back or use some applesauce with it)
3 ounces cream cheese, at room temperature (will use 1/3 less fat)
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips (I didn't have minis so I left these out)
1 cup Oreo cookie crumbs (will be using Newman O's)

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (this is important! I was out of parchment and my cookies got a little overcooked on the bottom, I think the Oreo crumbs cooked quickly on the hot baking sheet and caused this) and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls (the dough will be soft, don' t worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together)and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

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