Today marks Hey Who Cut the Cheese?’s first birthday! It’s hard to believe, since this past year has simply flown by. I have had such a good time with this blog. It has allowed me to connect with some really amazing and creative people, share one of my favorite hobbies with you all, and has prompted me to be a little more creative in the kitchen than I would have been otherwise.
Thank you to everyone who has supported this little venture! It seriously makes my day when someone tells me that they tried and enjoyed a recipe that I posted, or when someone swings by and leaves a comment. Thank you so much for reading!!
Recipe from the blog Picky Palate. Makes ~32 cookies (or more, depending on how much dough you use for each cookie).
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups mini chocolate chips
32 Oreo cookies (have some extras on hand, just in case)
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a separate bowl, combine the flour, baking soda, and salt. Set aside.
Cream the butter and sugars together for 2-3 minutes, until light and fluffy. Add the egg and vanilla and mix until well-combined.
Little by little, add the dry ingredients to the wet until everything is combined. Add the chocolate chips, mixing until just combined.
Separate the Oreo cookies, and place the non cream side onto your prepared baking sheet. Spoon 1 tbs dough onto each Oreo half, and bake for 8-9 minutes, or until baked through. If your dough has baked over the edge of the Oreo, you can use a knife to push it back on. Gently press the cream sided Oreo on top of the warm cookie, and allow it to cool for ~10 minutes (if you can manage!) before serving.