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

• 2 tsp clear imitation vanilla extract**

• 1 large egg

• 1/2 cup rainbow sprinkles

• 20 golden Oreos

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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!