Oreo Cookies and Cream Cookies
Cookies and Cream Cookies
Yield: about 14 medium cookies
- 1-1/4 cups + 2 Tablespoons unbleached all-purpose flour (165 g)
- 1 Tablespoon cornstarch (8 g)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 cup light butter, softened
- 3/4 cup granulated sugar (144 g)
- 1-3 Tablespoons egg white, or until dough comes together
- 1 teaspoon pure vanilla extract
- 5-6 Oreo cookies, crushed
- Preheat oven to 375 degrees F. Line two or three baking sheets with parchment paper.
- Whisk together flour, cornstarch, cream of tartar, and baking soda in a medium bowl.
- With an electric mixer, beat together butter and sugar on medium speed just until smooth. Add egg white and vanilla.
- Add flour mixture and stir until combined. Stir in Oreos. Refrigerate dough 10 minutes.
- Using an ice cream scoop, distribute six evenly-spaced dough portions on one baking sheet. Bake for 10-12 minutes (I found 11 minutes to be about perfect, and keep in mind, they should be slightly underbaked). Let cookies cool on pan until set.
- Repeat step 5 with remaining dough, refrigerating dough between each batch.
