Oreo Cookie Cookies
Remember those sinful cookies I mentioned last week? Well, I think I’ve had enough “healthy” meals (read: 2) to justify posting them now. (smile)
Thus I bring to you the vegan Oreo Cookie Cookie. I didn’t realize Oreos were vegan until twoish years ago. I was in Pittsburgh for the annual bicycle cooperative conference Bike-Bike, drunk off my arse (we’d done a flaming drink demo in the living room earlier) and lamenting the presence of mostly cheesetastic goodies on the dining room table. Then, because I was drunk and reading everything, I picked up the package of Oreos, read the ingredients, and then screech-whooped out of joy: vegan! It was a good night. Now I don’t understand *why* they’re vegan, the Kroger brand ones aren’t, but I’ll take it. Sometimes bad junk food happens to good people. And that’s what you call a good thing (take that Martha Stewart).
So the other week when Baking Bites (I think it was Baking Bites…?) posted a link to Sugar Cooking’s Oreo Cookie Cookies I knew I had to make them, and quick. I mean, it’s wrong, totally wrong, to make a cookie out of cookies. The sugar content in these puppies is ridiculous (I haven’t dared to calculate it yet). But the result? Oh my lord the result. So chocolatey they’ll put any craving to rest, these cookies are moist and chewy and crunchy and soft and, dare I say, perfection. Even my mother, the ultimate cookie-in-cookie skeptic claimed they were delicious. I recommend eating them fresh out of the oven with a glass of soy milk. Yup, they’re that classic.
Oreo Cookie Cookies
adapted from Sugar Cooking
1 c all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/3 c Earth Balance, melted
1/2 c packed brown sugar
1/4 c white sugar
1 tbsp vanilla extract
1/4 c apple sauce
1 c semisweet chocolate chips
10 oreos, crushed
Preheat the oven to 325 degrees F.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted Earth Balance, brown sugar and white sugar until well blended. Beat in the vanilla and applesauce until light and creamy. Mix in the sifted ingredients until just blended.
Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.
Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough in 1-2 tbsp balls onto the baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.