Chocolate Chip Oreo Cookies.

I broke my cardinal rule with this food blog, and that is that I don't have a picture for this post. I thought I took some, but can't find them anywhere. Oh, well. I could steal one from another blog, but instead I'll just have to promise to add a picture next time I bake these cookies. Until then, you can find the recipe, and good pictures on Baking Like Betty or Picky Palate. Sorry!

I needed to come up with some cookies for an end of year party for one of my kid's classes and I thought these would be fun. I got them from one of the other food blogs I follow- picky-palate.com and they got great reviews on my good friend's blog at Baking Like Betty, so I gave them a whirl.

Mine seemed a little flatter than in the pictures on the other blogs, so I'd probably add a little more flour next time. (but I tend to err on the side of not enough flour- and will probably end up weighing all my flour in every recipe at some future date.)

Despite their flatness, they were still pretty dang yummy and I heard they were a hit in Madison's math party.

Also, on both Baking Like Betty and Picky Palate, they have the recipe for a smaller batch of cookies, but when I bake I usually bake in volume (enough to give away and enjoy ourselves, and if I'm going to take the time and dirty those dishes, I might as well make it worth my while) so I've taken the liberty of doubling the recipe. (Mostly so I don't have to do the math again)

Chocolate Chip Oreo Cookies

2 sticks butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
16 Oreo cookies, broken in pieces (not crushed)
2 cups chocolate chips

Preheat oven to 350 degrees. Cream together butter and sugars. Add eggs and vanilla and mix well. In a separate bowl, mix together flour, baking soda and salt. Slowly add dry ingredients to wet ingredients until well combined. Mix in Oreo pieces and chocolate chips.

With a medium cookie scoop, scoop onto parchment paper or Silpat lined cookie sheet. Bake for 7-9 minutes, or until cooked, but still soft. Let cool for about 3 minutes before transferring to cooling rack.

Makes about 4 dozen.