Giant Double Chocolate Chip Oreo Cookies

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I bought a huge box of oreo cookies from Sam's Club to make the crust for the no bake nutella oreo cheesecakes, because it is cheaper to get a huge box at Sam's then a small one at the store. Of course, I only needed about two sleeves out of the 10 in the box, so I have had these haunting my cupboard for a while, begging to be used.  In dire need of making some chocolate chip cookies, I thought maybe I would use some up and through them in the cookie dough.  THEN I remembered I had white chocolate chips from a plan to make white chocolate macadamia nut cookies that never happened (macadamia nuts are EXPENSIVE!), so I thought I would throw those in to continue with the black and white theme.  And of course, who doesn't like a cookie the size of your hand?? It was a HUGE success!

These are chewy, chocolatey, sweet, a little savory, and just to die for.  Even my non-chocolate chip cookie loving husband has dived into the freezer several times since me making these last night.  They are bad news, and I will inevitably be 5-10 pounds heavier when they are finally gone.  Heck, even my 3 year old has been going around since yesterday going "Mommy, these are the best cookies you ever made..."  Best compliment ever :)

GIANT DOUBLE CHOCOLATE CHIP OREO COOKIES

Makes between 14-16 large (5-6") cookies

Ingredients:

• 2 sticks of butter (1 cup), softened
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 2 eggs
• 1 Tbs. vanilla extract
• 3 cups all purpose flour
• 3/4 tsp. salt
• 3/4 tsp. baking soda
• 3 oz. (1/2 cup) semi sweet chocolate chips
• 3 oz. (1/2 cup) white chocolate chips
• 13 oreo cookies, broken into quarters or fifths

Directions:

1. Preheat oven to 365 degrees F.  Line a baking sheet with parchment paper.
2. In a medium bowl combine brown sugar, granulated sugar, and butter and cream together with a hand mixer until well combined.
3. Add eggs and vanilla and mix thoroughly.
4. Add flour, salt, and baking soda and mix well.
5. Pour in chocolate chips, white chocolate chips, and combine by hand or with mixer.  Add in oreo pieces and gently fold in until evenly distributed.
6. Using a 1/4 cup measuring cup, fill completely with dough and drop onto prepared pan, about 5 cookies per sheet, they get big.  Using the bottom of the measuring cup, press down the dough to flatten the center to about 1/2 inch for even cooking.
7. Bake for 12-14 minutes until they start to brown on the edges.  They will still look a bit light in the center, but will darken and firm up when they cool. 

Sunday's Sweet Confessions Link Party #12 with a side of Wake Up Chocolate Chip Coffee Cake!

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Sweet Confessions Sunday Link Party #12

Welcome everyone to this weeks link party!  This week I have the featured links in their very own post that you can check out here.  Make to to check out the fabulous posts!  In place of the featured links I am bringing you all a scrumptious breakfast recipe (even if it is dinner time where you are, who doesn't want coffee cake for dinner?): Wake up Chocolate Chip Coffee Cake.  Yep, coffee cake with actual coffee.  And what the heck, some chocolate for good measure!  What a great way to wake up, or stay awake.  Most, chocolatey, with a hint of coffee goodness.  A guaranteed pick me up!

Wake Up Chocolate Chip Coffee Cake

(Adapted from Sweet Pea's Kitchen's Coffee Lover's Chocolate Chip Coffee Cake)

 Ingredients:

Topping and Filling:

•  1/3 cup brown sugar
•  4 ½ teaspoons instant coffee granules
•  1 ½ teaspoons ground cinnamon

Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fat free plain Greek yogurt
• 1 cup semi-sweet chocolate chips       

 Directions:

1. Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.
2. Filling/Topping: In a small bowl combine the brown sugar, coffee granules and cinnamon; set aside.   
3. Coffee Cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
4. In a medium bowl, using a hand mixer, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla until combined. Gradually add the flour mixture alternately with Greek yogurt, beginning and ending with flour mixture. (The batter will be thick)
5. Spread half of the batter evenly into prepared baking pan (I sprayed my finger tips with non-stick spray and pressed it out, it was easier) and sprinkle with half the cinnamon-sugar topping and half the chocolate chips. Spoon the remaining batter in 8 dollops over the batter in the pan and spread gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
6. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. (I used a glass pan and it took closer to 37 minutes, so just keep checking, it will depend on your pan and your oven).
     

Chewy Chocolate Chip Peanut Butter Cookies

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I love peanut butter.  I have a serving-a-day habit and see no signs of stopping.  I love chocolate chip cookies.  I couldn't find a recipe that gave me the peanut butter flavor with the chocolate chip cookie texture that I loved.  Well, I am happy to say, I managed to marry the best of both worlds.  Enjoy!

PS-If you are adventurous, add some mini Reese's peanut butter cups, or peanut butter chips.  YUM!

Lindsay's Chewy Peanut Butter Chocolate Chip Cookies


 Servings: 36

Cooking Times:
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Oven Temperature: 375°F

INGREDIENTS:

1 1/4 cup brown sugar - (packed)
3/4 cup white sugar
1 stick butter, softened
2/3  cup peanut butter
2 eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups flour
3/4 tsp baking soda
3/4 tsp salt
12 oz package semi-sweet chocolate chips



DIRECTIONS:

1. Cream together brown sugar, white sugar, peanut butter and butter.

2. Add the eggs and vanilla and mix well.

3. Add the flour, baking soda and salt and mix well.

4. Mix in the chocolate chips.

5. Drop by rounded spoonful onto an ungreased cookie sheet or a cookie sheet lined with parchment paper and bake for 10-12 minutes at 375 degrees until golden brown along the edges.



Nutrition Facts
Serving size: 1/36 of a recipe (1.3 ounces).

Amount Per Serving
Calories 155.51
Calories From Fat (37%) 57.03
Total Fat 6.73g 10%
Saturated Fat 3.05g 15%
Cholesterol 18.5mg 6%
Sodium 103.71mg 4%
Potassium 55.83mg 2%
Total Carbohydrates 22.3g 7%
Fiber 0.8g 3%
Sugar 12.13g
Protein 2.68g 5%