Blueberry Oreo Cookies

I mostly write about healthy recipes around here, but when your best friend has her first baby boy, homemade cookies are in order.  I have a favorite cookie recipe that just so happens to include crushed up oreos.  Over the years, I've experimented with the different types of seasonal oreos (red holiday, pumpkin spice, etc.), so when I saw the blueberry version at Target, I immediately thought they would be perfect to celebrate the birth of a baby boy!

If you like blueberry muffins and cookies (aka, if you're human), then you will LOVE these.  Do NOT bake them too long, take them out just when the edges turn brown.  For me, that is 9 minutes.  And as soon as they firm up just a bit, transfer them to a cooling rack so they stay soft and chewy.  

Here is the recipe...ENJOY! 

Oreo Cream Cookies

ingredients:

1/2 cup butter, at room temperature
6 tbsp sugar
6 tbsp light brown sugar
1 egg
1 tsp vanilla
1-1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Oreo’s, broken up into small pieces (use whatever variety you like!)

directions:

Preheat the over to 350 degrees.

In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes).

Add egg and vanilla and beat until well mixed.

In a medium bowl, whisk together flour, baking soda, and salt.

With the mixer on low, slowly add the dry ingredients into the wet until just combined.

Gently fold in Oreo pieces.

With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2″ apart. (Using my cookie scoop, I get about 20 cookies.  So you may even want to double this recipe!)

Bake for 8-10 minutes*, until the edges JUST start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.