Yesterday, I was humming to myself while making ganache when the phone rang. It was my mom. Here’s how the conversation went:
Mom: How are you?
Me: Great! I’m making ganache.
Me: For a pie.
Mom: Oh. What’s the pie for?
Me: I’m a baking blogger. I bake stuff.
It’s a pretty frequent conversation that we have. My mom, a talented and fantastically strong woman, is not a baker. She sees it as a practical necessity at times, but otherwise, she never just bakes because it’s fun, whereas I bake all the time because I love thinking of dessert ideas and seeing where they go. That’s usually the primary reason I hop into the kitchen to create things.
You’d think that would translate to an overstocked freezer of baked goods or a mountain of Tupperware containers on my countertops, all containing baked goods, but not so much. The stuff I bake goes fast. These cookies disappeared with lightning speed.
I can’t blame them, poor things. They didn’t stand a chance. Who could resist a perfectly soft, chewy cookie packed with crushed Oreos? I wasn’t able to. My father, who was stopping by, certainly couldn’t say no. And my daughters tore them apart. Only my son, the supposed chocolate hater, stayed above it all.
When I first started baking cookies oh so long ago, they didn’t look pretty at all. They were flat. Very flat. Part of the solution to that baker’s problem is to chill the dough, always. But I also learned along the way that if you want cookies with a soft center, they should be stacked like tall mounds when baking, not rolled into balls. The mound will melt down as the cookie bakes and make for a nice thick cookie.
The dough for this requires no mixer (you use melted butter and mix it all by hand), and you don’t even need a food processor. I put 12 Oreos into a Ziploc bag, sealed it, and crushed them roughly with a rolling pin. That gives your cookies a lot more texture and color variation, which is ideal for cookies and cream.
I don’t know how long I’ll be blogging before my mom stops asking me why I baked something. But I know she’ll stop asking sooner or later. We’re different, but just like I understand that her happy time involves playing the piano for an hour a day, she gets that mine involves melting chocolate. And if I get to hear her play and she eats my cookies, then that’s what I call a beautiful friendship.
Cookies and Cream…Cookies!
3/4 cup unsalted butter, melted
3/4 cup light brown sugar, firmly packed
1/2 cup sugar
1 egg yolk
2 teaspoons vanilla
2 and 1/4 cups flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
12 Oreos (regular or reduced-fat), roughly crushed (see blog post above)
- Combine the melted butter, brown sugar, and white sugar together until the mixture is smooth. Stir in the egg and the egg yolk, incorporating both fully. Finally, add the vanilla.
- In a small bowl, combine the dry ingredients. Add the mixture to the wet ingredients and mix well. Add the crushed Oreos and mix until they are well incorporated into the batter.
- Cover the dough and chill anywhere from 3 hours to overnight.
- When you're ready to bake, preheat the oven to 350. Line cookie sheets with silicone baking mats or parchment paper.
- Using about 1 and 1/2 tablespoons of dough, form tall mounds and place them about 2 inches apart on your cookie sheets. Bake for 11-12 minutes. Do not leave them in any longer!
- Cool cookies completely. Store in an airtight container. NOTE: Cookies are MUCH better on the second day!