The beginning of the new year is the only time we can be ridiculous. Because we spend the rest of the year trying to make up for it, so we don’t look as ridiculous by the time December rolls around.
So, let’s stuff cookies into cookies while we can. You will regret doing it, but you’ll regret it even more if you don’t. Ignore those groaning arteries. Now is the time for ridiculousness.
These fabulous, completely over the top, almost illegal and frankly obscene cookies are something I bookmarked from Joy The Baker who talks about a couple of geniuses who decided the regular chocolate chip cookie, while perfect, could do with a facelift.
Improvements in the form of cream cheese, milk powder (!!!) and chopped Oreos because why hold back from being completely ridiculous?
The result is a cookie that is gooey, rich, creamy, soft, crunchy and chocolatey. If you have to have a cookie, we might as well go all the way.
Here’s the thing. You cannot stop eating these cookies despite the fact that they are loaded with all the bad stuff of ordinary cookies, plus a whole bunch of more bad stuff. And yet, they are as pop-able as popcorn. Please, please ensure you have someone to share these with. If not, I hope you’re not particularly attached to your skinny jeans.
The saving grace? The sugar in the original recipe really needs to be cut down. Cutting down a bit of your guilt as well. I saw no need for a whole cup of sugar when I had Oreos, chocolate chips and sweetened milk powder in there. Dark chocolate chips, not even milk chocolate chips. So it was down to 1/3rd cup sugar and it might have been the smartest thing I’ve done in a while, including putting cookies into cookies.
If you have a cookie scoop, this is a good recipe to bring it out for. If you’re rolling the dough balls by hand like I did, be prepared for smears of chocolate on your palms and on the dough itself. It’s a calamity we can live with, unless you’re the kind who eats chocolate very neatly. In which case, teach me how.
Dough chilling. Required, but so is adjusting the baking time. The dough at room temperature is far too sticky to handle and chilling gives all the bad stuff in there a chance to relax and think about whether these cookies ought to be fed to the world at all. As with all chilled cookie dough, I find it necessary to bake a couple of extra minutes and press the cookies down with a fork or the back of a spoon, halfway through baking. Otherwise they don’t flatten too much. This is a great recipe to make the night before you plan to send your loved ones’ cholesterol levels through the roof.
Go get some Oreos!
What you’ll need:
1 and 1/2 cups flour
1/2 cup milk powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 teaspoon salt (If using unsalted butter)
100 gms cream cheese, softened to room temperature
100 gms butter, softened to room temperature
1/3 cup brown sugar (If your milk powder isn’t sweetened, increase the sugar to 1/2 cup)
1 tsp vanilla extract
150 gms Oreos, chopped (I like the chocolate flavoured ones)
3/4 cup dark chocolate chips
What to do:
1. In a large bowl, sift the flour, milk powder, baking soda, baking powder and salt, if using. Set aside.
2. Beat the cream cheese and butter until light and creamy, about a minute. Add the brown sugar and egg and beat on medium-low speed for 3 minutes until pale and fluffy. Beat in the vanilla extract.
3. Gently fold in the flour mixture. Fold in the chopped Oreos and chocolate chips.
4. Cover the bowl with clingfilm and refrigerate for at least 2 hours, or overnight.
5. When ready to bake, preheat the oven to 175 C and grease a baking tray or line with a silicone sheet.
6. Take about 2 tbsps of dough in your palms and roll into a ball. Repeat with the remaining dough. I had 23 cookies, baked in two batches. Leave at least an inch between the dough balls to let them spread.
7. Bake the cookies for 11-12 minutes until very lightly browned. Allow to cool and firm up, but eat warm!
I’m sorry but not sorry 😀