Monday, June 27, 2022

monday {menu}

 




soft and chewy birthday cookies


 1 3/4 cup (220g) all-purpose flour*
  • 1 tbsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (110g) unsalted butter, room temp
  • 1 cup (210g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1 large egg
  • 20 golden Oreos

  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  1. Chop up the Oreos into bite-sized pieces. I found it’s best to use a serrated knife (like a steak knife) to gently saw back and forth. This prevents the cookies from breaking apart.
  1. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl and set aside.
  1. Using a hand or stand mixer with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes on medium-high speed).
  1. Mix in the vanilla and egg.
  1. Mix the dry ingredients and right before the dough comes together, toss in the sprinkles and mix for a couple more seconds, just until they’re evenly distributed.
  1. Use a large cookie scoop to make 15-16 cookies. Place 5-6 cookies onto your baking sheet and bake for 11-13 minutes, or until the edges are a VERY light golden color.
  1. Right when you take them out of the oven, press a few Oreo pieces into the tops. Make sure it breaks through the surface and touches the doughy center. This helps them stick.
  1. Transfer to a cooling rack and allow them to cool for 15 minutes.
  1. Now dig in!

                                                                                


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