At the beginning of this year, new year’s resolutions were made. And so did I.
I told myself that I wanted to bake more cookies.
Up until now not very much happened in that department, except one or two batches of cookies being thrown in the trash. Lesson learned: baking with Stevia isn’t such a good idea.
But last weekend I managed to make some that are, or better said were, very tasteful if I can believe my colleagues. I baked some Oreo chip cookies with white chocolate on top. Here’s how you can make them for yourself (or your colleagues).
- 225 grams butter (at room temperature)
- 150 grams of caster sugar
- 8 grams vanilla sugar
- 1 eggyolk
- 280 grams of flower
- pinch of salt
- oreo cookies, broken/cut into pieces. I used about 10 for this recipe
- 100 grams of white chocolate
- Mix the caster sugar, butter and vanilla sugar until mixed well
- Add the eggyolk and mix until it’s smooth
- Then add the flower in parts, keep mixing until it’s a smooth dough. Also add the salt here
- In the end you put in the oreo cookie chips, don’t add too much grit of the oreo’s or your cookies will turn out very dark and black. Mix this with your hands. You can add as much oreo cookies as you think is best.
- Let the dough rest in the fridge for 1 hour. After that you can make smaller balls of the dough and put them on a tray with baking paper. Flatten them into the shape and thickness you like.
- Now you bake the cookies for about 30 minutes at 375 degrees Fahrenheit/190 degrees celcius. Make sure to check once in a while, because it depend on how thick you’ve made your cookies. When the cookies turn golden brown they are done.
- Let the cookies cool down. Meanwhile you can prepare the white chocolate by melting it au-bain-Marie.
- Drizzle the liquid chocolate with a spoon over the cookies. I noticed white chocolate doesn’t set that fast, so you could put the cookies in the fridge for a bit until the chocolate is hard again.
And then: cookie time! Enjoy baking, eating & sharing them.