If you are looking for something different to make for your family or something to share at a gathering, these just might be a hit! The combo of salt and sweet makes these cookies stand up and be noticed!
The recipe looks a little long when you just glance at it, but these are very, very easy to make.
Before we begin, I need to tell you that I am one of the strange people who really does not eat Oreos. I do like them in this recipe, but I use much less than what is called for here, and you need to adjust to your own taste as well.
Let’s Make Cookies!
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups unsalted butter (not margarine)
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons vanilla
Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
Cream butter and sugars together until VERY mixed, I usually just turn on and leave for about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Add the flour mixture and mix until just long enough for the dough to all combine.
Refrigerate, dough will last for up to 72 hours. You can actually just refrigerate dough until it is cold, or I’ve even thrown it into the freezer for thirty minutes or so if I need cookies right away and don’t have time to let them sit in the fridge for days.
According to the size of Oreo chunks you want, use your mixer, food processor, or mallet to break them into pieces. Do not let them get too small. (You can also just put the whole cookies into the batter and break with the mixer as you mix, but this was difficult for me.)
Once the dough is the right temperature to work easily, stir the Oreos into the batter.
Preheat the oven to 350. Line a baking sheet with parchment paper, nonstick baking mat, or grease your sheet.
Scoop dough onto baking sheet. Be sure that if any Oreo pieces are sticking up to turn them horizontally before baking.
Sprinkle lightly with sea salt and bake until brown (but still soft) about 18 minutes. (It takes less time in my oven.)
Cool on a wire rack. Dough will look undercooked with it first comes out of the oven.
(Sea Salt is very course. If you do not like that, you can use table salt…BUT…it does not show up on cookies and the taste will be a shock to those who do not expect it.