Oh Pinterest why do you tempt me so much? Especially when I need to think about working out, not eating cookies. SIGH.
I made this cookies last night during the Super Bowl from this site:
thisistolove.blogspot.com/2011/08/oreo-cheesecake-cookies.html
and today... it has disappeared?!
I did manage to find it online here also: http://tastykitchen.com/blog/2010/11/step-by-step-oreo-cheesecake-cookies/
(looks like a pretty fabulous blog!)
Here's what you need:
3 oz. cream cheese (softened)
1/2 cup unsalted butter (softened)
1 cup sugar
1 cup flour
1 tsp vanilla extract
1 cup oreo crumbs
Preheat oven to 375 degrees and line two cookie sheets with parchment paper.
In a large bowl, cream together the butter and cream cheese until web combined.
Add the sugar and vanilla and mix until well combined. Add the flour and mix on low until flour is incorporated.
Fold the oreo crumbs into the cookie batter.
Using a cookie scoop, scoop and arrange the cookies on the cookie sheet two inches apart.
Bake for 12-15 minutes or until the edges start to turn golden brown and the tops start to puff slightly.
Cool on the pan for two minutes before transfering to a wire rack to finsh cooling.
This made about 2 dozen cookies.
thisistolove.blogspot.com/2011/08/oreo-cheesecake-cookies.html
and today... it has disappeared?!
I did manage to find it online here also: http://tastykitchen.com/blog/2010/11/step-by-step-oreo-cheesecake-cookies/
(looks like a pretty fabulous blog!)
Here's what you need:
3 oz. cream cheese (softened)
1/2 cup unsalted butter (softened)
1 cup sugar
1 cup flour
1 tsp vanilla extract
1 cup oreo crumbs
Preheat oven to 375 degrees and line two cookie sheets with parchment paper.
In a large bowl, cream together the butter and cream cheese until web combined.
Add the sugar and vanilla and mix until well combined. Add the flour and mix on low until flour is incorporated.
Fold the oreo crumbs into the cookie batter.
Using a cookie scoop, scoop and arrange the cookies on the cookie sheet two inches apart.
Bake for 12-15 minutes or until the edges start to turn golden brown and the tops start to puff slightly.
Cool on the pan for two minutes before transfering to a wire rack to finsh cooling.
This made about 2 dozen cookies.
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