Yum

Today at work, we were instructed to all bring in one of our favorite treats.  I decided to make Double Fudge Oreo Crunch Cookies, not because I love them but because I love making them for other people because they love them.  Brian seriously raves about these cookies whenever I make them.

This past school year, one of my good friends had many food allergies (all nuts, cinnamon…enough said!).  So when I made desserts and baked goods (which was quite frequent), I had to be careful about what the ingredients were.  I assure you that there are no nuts or cinnamon in these cookies, and she loved them!

Double Fudge Oreo Crunch Cookies (originally from How Sweet Eats)

Ingredients:

  • 1 cup margarine or butter at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 cup crushed oreos
Preparation:
Preheat the oven to 350 degrees.
Cream together the margarine, sugar, eggs and vanilla.  Then, add in the flour, cocoa, soda, and salt until thoroughly combined.
Crush the oreos.  My method of choice:  rolling pin over a large plastic bag

Then fold in the oreos and the chocolate chips.

Scoop onto an ungreased cookie sheet, and cook for 10-12 minutes.  Makes about 30 cookies.

I would say the worst part about making cookies is cleaning the cookie sheet.  Luckily, my mom made me a handy little scrubber out of tool from an old halloween costume.  She crocheted it!  Now, that’s what I call recycling.  The little scrubber works amazingly, and it won’t scratch non-stick pans.

Enjoy the rest of your Saturday!

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