Oreo Cheesecake Cookies
These cookies are now being referred to in our house as “Rich’s New Favorite Cookie”
You know that they are good if they have replaced Chocolate Chip Cookies as top on his list. These cookies have a bit of the best of everything… Chocolate Chips and Cheesecake and Oreos – there really is not any way that you can go wrong with these cookies, everyone who has tried these cookies so far this season has had nothing but positive happy things to say about these cookies!
Welcome to the 3rd Annual Food Blog Cookie Exchange!
Cookies bring all sorts of happiness!
In addition to cookies and cooking and family and family and food and my dogs and my husband and teaching and and The Leader in Me and skiing and hiking and scenery, photos make me very happy! So I hope you enjoy the over-abundance of pictures in this post!
When I found out that the Great Food Blog Cookie Exchange (hosted by Love & Olive Oil and The Little Kitchen) would be going on yet again, I immediately signed up! I used to think that I was a Cookie Failure as my cookies always seemed to flatten or stick to the pan or just never work out well at all! I have found some great hints (including NO air bake pans for cookies, 
- 7 Tablespoons unsalted butter (1 TBS less than a stick), at room temperature
- 4 ounces cream cheese (1/2 of a block), at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup mini chocolate chips
- 1 cup Oreo cookie crumbs
- In the bowl of your [url href=”KitchenAid KP26M1PSL Professional 600 Series 6-Quart Stand Mixer, Silver
“]mixer[/url], cream together the butter and cream cheese on medium speed until smooth and well-combined.
- Add the sugar and vanilla extract and mix until the ingredients are well-combined, and the batter is starting to get light and fluffy. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.
- Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1 to 1 1/2 inch balls and then roll in the cookie crumbs. Place all of the cookies onto a Wax Paper line cutting board and place cookies in the fridge to chill and set up (at least 15 minutes) – this will prevent cookies from running too much while baking
- While the cookies are chilling, Preheat oven to 375 degrees F. Line a baking sheet with parchment paper OR place your[url href=”Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
“] Slipmat Sheet [/url]on your baking tray. Place your cookie balls about 2 inches apart on your cookie sheet, leave the rest of your cookies in the fridge while your 1st batch bakes.
- Bake for 10 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
- Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
“]Slipmat[/url], please do yourself and your family (and the environment) and invest in one (or more)!Adapted from Brown Eyed Baker
For LAST YEAR’s Cookie Exchange I made another Out of this World Cookie, Molasses Snickerdoodles!
If you are in need of some other delicious cookies, check out this wrap-up of some of my favorites. In addition to all 600+ Food Bloggers who participated in the 2013 Cookie Swap – I received cookies from Crazy for Crust, The Salted Cookie & Kablee’s Kitchen – more on ALL of those in the days to come (sorry if you are not a cookie-fan, we are on Cookie Overload right now here at Teacher-Chef)!
Three Years Ago – 40 Garlic Chicken, a super easy, delicious, impressive dinner – full of flavor and perfect to entertain with or whip up for your family (we LOVE garlic)
And I leave you with this, Today’s Question of the Day… What is your “FAVORITE Cookie” (and would you like the share the recipe)?
