Today's Baking: Chocolate Chip Oreo Cookies

I adapted a recipe from a wonderful book Norene Gilletz's The Food Processor Bible. It was just a Chocolate Chip Cookie recipe but I added Oreo cookie pieces aside from the chocolate chips and they came out amazing. Love them. I will make these again.

Norene's Food Processor Chocolate Chip Cookies

1 cup unsalted butter, softened

3/4 cup organic sugar

3/4 cup light brown sugar

2 eggs, at room temp*

1 tsp vanilla extract

2-1/4 cups all purpose flour**

1 tsp baking soda

1/2 tsp sea salt

1 cup chocolate chips

1 cup Oreo cookie pieces, chopped

oatmeal, if desired***

Preheat oven to 375 degrees F. Put silat liners, or parchment paper, on 2 baking sheets. Set aside.

In food processor fitted with S blade, combine butter and sugars. Pulse until they are mixed together.  Add eggs (or Ener-G mixture) and vanilla and pulse a few times to combine.

In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the food processor, pulsing to combine. Add chocolate chips and chopped Oreo cookie pieces and pulse until they are thoroughly through the mixture but DO NOT Over-Mix.

Spray a quarter cup measure with cooking spray. Using the measuring cup, scoop out the batter onto the cookie sheets, about 6 cookies per sheet.

Bake at 375 degrees F for 10-13 minutes, until brown along the edge. Remove to wire rack but let the cookies cool on the baking sheet for 5-10 minutes and then remove to wire rack to complete the cooling process. If you don't wait, the cookies will break apart.

Yield: 12-14 cookies

Source: adapted from Norene Gilletz's The Food Processor Bible

Posted by RisaG 6/1/12

Risa's notes:

*original recipe calls for eggs. I used 3 tsp Ener-G Egg Replacer mixed with 4 tbsp lukewarm water.  Trevor is allergic.

**original calls for all purpose flour. I used 1 cup all purpose flour and 1-1/4 cups spelt flour.

***I used barley flakes instead of oats. Trevor is allergic.