Hello world! This is my baking blog. It took me months to decide on a name for this blog, but I finally decided on this one. It’s a little weird, but hey it seems to fit me and this blog perfectly. I decided to start this blog because last summer I made it a goal to try out 100 NEW recipes. However, I only completed 98! YES ONLY TWO SHORT!! I just couldn’t do it! IT was the night before leaving for college, and I had nothing to make:( So, this summer I’m trying again! That’s what this blog is for. Documenting my baking/cooking journey this summer. So let’s begin.
What’s in Ellie’s belly today??
Today, my younger sister and I made some Cake Batter Oreo Cookies. Delicious cake batter cookie dough with finely chopped Oreos. Chopped by my extremely talented sister, Ashley. We made them in the wonderful basement of my dorm. I live on the top floor (4th floor) and usually I have to run up and down the stairs multiple times when I realize different supplies I forgot to bring with me, but I am proud to say that I only had to run up the stairs once!!
I got this recipe from one of my favorite blogs, sallysbakingaddiction.com. Many of my recipes will likely be coming from this website, so be ready! This recipe caught my eye because of all the beautiful sprinkles!! Sprinkles are one of my favorite things!! (Especially on my ice cream for some added crunch!) I knew I had to make these when I found out we were having a finals party in one of my classes!! I can’t wait to share these with everyone!
My sister wants to make sure she gets credit for all the lovely photos in this post! So please give a big round of applause to Ashley!:)
And here’s the recipe…
Cake Batter Oreo Cookies
Yield: 20 cookies
prep time: 15 MINUTES
total time: 2 HOURS, 25 MINUTES
- 1 and 1/4 cups (160g)all-purpose flour
- 1 and 1/4 cups (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)
- 1/2 teaspoon baking soda
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 2/3 cup (180g) semi-sweet chocolate chips
- 1/2 cup (80g) sprinkles
- 10 Oreos, crushed into pieces (any flavor you like)
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips, sprinkles, and crushed Oreos. Mix on low until the add-ins are evenly disbursed.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake.
Once chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet. Use about 2 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as explained and pictured in the original recipe. Press a few chocolate chips or crushed Oreo pieces into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.
Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days. They won’t last that long! Cookies freeze well, up to 3 months. Cookie dough balls freeze well, up to 3 months. Bake for 1 extra minute. Do not thaw.