Oreo Cheesecake Cookies

I loooooove OREOS, who doesn't, right? I'm really a big fan of everything Oreos so expect more oreo recipes from me.

In search of anything oreos, i found this one recipe which doesn't have any eggs. Yup, that's right cookies without eggs. I added a few tweaks in the recipe because i find it a little too sweet for me, and I want to personalize the recipe.



Ingredients:
Unsalted Butter at room temperature
Cream Cheese
All Purpose Flour
Pure Vanilla Extract - Tahitian worked for this recipe
Chocolate chips
Crushed Oreo cookies
Whole Oreo Cookies (optional)

Directions:
1. Preheat your oven at 350 degrees Celsius, and line your cookie sheet. I don't grease the wax paper, the cookies spread too much if i do so. If you still want to grease your wax paper, make sure to put your batter at least 30 minutes in the fridge.

2. Using a stand mixer, attach the paddle attachment. Cream the butter and cream cheese. It is very important that all of your ingredients should be at room temperature. It will affect your finish product. Beat the butter and sugar until light and fluffy.

4. Mix in the vanilla extract.

5. Gradually add in the flour. Your cookie dough should look like this at this point. Its fluffy, light, smells heaven already.

6. Mix in your chocolate chips using a spatula or wooden spoon. I don't usually put too much chocolate chips, since it will overpower the oreos and makes the cookies sweeter.

7. Crush the whole oreos and mix it with your oreo cookies crumbs. I do this instead of just using oreo cookie crumbs. I find having some bits and chunks of oreos, it taste better.

8. Using a 1oz ice cream scooper, scoop and level the cookie dough. Drop the batter in your cookie crumbs, and cover them. Place them over the lined cookie sheet and lightly flatten the top of your cookies. I like bite sized cookies so i divide the cookie dough into 2 when i coat them with the crumbs.

9. Bake the cookies for 8-10 minutes for chewy version of this cookie, and additional 2-3 minutes for crunchy version of this cookie. Cool them on a wire rack for 15 minutes, and serve.
You may store them in an air tight container for about 3 days. And 1 week in the fridge.

Dig In!