You know how I feel about making recipes with as little ingredients as possible right? It’s especially great since I haven’t had much time to spend in my kitchen lately.
The other day I tried making these. Chocolatey, a little bit chewy and with specks of cream throughout. And best of all, only 2 ingredients: oreos and an egg.
I’m glad they worked. Otherwise I would have just ruined a ton of Oreo cookies for nothing.
For this recipe you’ll need to crush about a dozen Oreo cookies and you’ll need an egg. I guess it’s a little weird turning Oreo cookies into another cookie, but it doesn’t taste exactly the same. I’m not really a fan of eating Oreo cookies by themselves, but when they are crushed, creamed, or something else is done to them and I am left with the essence of cookies and cream without the original Oreo form, I really enjoy it.
These taste best the day of. The next day, they lost a little of their chewiness. Still good, but not as good as when they were first out of the oven.
These are really easy to make. The hardest part for me was crushing so many perfectly formed Oreo cookies. I had to close my eyes when I turned on the processor.
Two Ingredient Cookies and Cream Cookies
12 Oreo Cookies, finely crushed in food processor
1. Preheat oven to 350F. Line baking sheet with parchment paper or silpat mat. In a large bowl mix crushed Oreo crumbs and egg. Make sure the egg coats all of the crumbs. The crumbs will begin to stick together and form larger lumps once they are coated with the egg.
2. Dough will be quite wet, but solid enough to work with. It will be a little messy so if you don't like sticky mess, this may not be for you. Gather 1/6th of dough and place on cookie sheet. Press down with the palm of your hand until a cookie shape forms. The cookies will do very little rising when baking so you want the cookie dough to be the same thickness and size that you want for your final product. Dough should be a round disc, about 1/4 inch thick. You can use your hands to smooth out the dough if necessary. Repeat with remaining dough, spacing about 1 inch apart.
3. Bake for approximately 10-11 minutes until cookies are set. )The cookies are a little softer at 10 minutes and a little more firm and chewy at around 11). Let cookies cool on sheet to completely set before removing and eating.