These thick, chewy oatmeal cookies are loaded with chocolate chips and crushed chocolate sandwich cookies. A lunchbox classic reinvented!

When I was growing up, I carpooled to elementary school with my best friend, Taryn. Sometimes, if we were lucky, whoever’s mom was driving would let us stop at our favorite ice cream shop on the way home. At the time, Taryn and I called each other every night to plan matching outfits for the next day (often Minnie Mouse T-shirts and jean skirts) so naturally we always ordered the same ice cream flavor: cookies and cream. 

One day, the server brought out two cones–the first piled high with ice cream encrusted with fat chunks of chocolate sandwich cookies, and the second much smaller and clearly scraped from the bottom of the barrel. There were so few cookies in the ice cream it was practically plain vanilla. We both lunged for the better cone, but Taryn was taller and her fingers outreached mine. I was so mad I sulked and faced the window for the rest of the car ride. 

Even though it was a minor fight in our life-long friendship, we both still remember it and laugh about it now. I mean, of course I overreacted, but it is super annoying when something billed as “cookies and cream” isn’t loaded with cookie chunks, amirite?

So here is my promise to you: no matter which cookie you grab from a batch of these cookies and cream oatmeal cookies, be it the first one you baked or the very last, every bite will be stuffed with crunchy crushed cookies and pockets of vanilla cream filling. 

I am an oatmeal raisin cookie lover, through and through. Unfortunately, the rest of my family prefers chocolate chip (who are they?) These cookies are a happy compromise. They have the chewy, nutty, whole grain flavor that I love AND they are overloaded with ALL THE CHOCOLATE. The texture is soft and thick without being cakey or floury, and I baked them bakery-style huge because…small cookies just make me sad.

Are you preheating your oven yet? Do you still need some convincing?

Because these cookies also super simple to make! You can mix the dough in a single bowl and bake the cookies in under an hour, whenever a craving strikes. And be forewarned: once you have tasted them, the craving will strike hard and often.

Don’t forget that the $300 Amazon Giveaway is still going on! If you haven’t entered yet, do it now. Think of all the cookie ingredients you could buy. ???

Cookies and Cream Oatmeal Cookies

2016-04-21 23:32:40

Serves 16

The teaspoon of instant espresso powder really compliments the chocolate in these cookies, but if you don't have it you can just leave it out. The cookies will keep in an airtight container at room temperature for several days.

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Ingredients

1. 12 tablespoons (1 1/2 sticks) unsalted butter, softened
2. 3/4 cup packed light brown sugar
3. 1/4 cup granulated sugar
4. 1 large egg
5. 1 teaspoon vanilla extract
6. 1 teaspoon instant espresso powder (optional)
7. 1 1/2 cups old fashioned rolled oats
8. 1 cup all-purpose flour
9. 1/2 teaspoon baking soda
10. 1/2 teaspoon salt
11. 1 cup chocolate chips
12. 1 cup coarsely chopped chocolate sandwich cookies

Instructions

1. In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla, and instant espresso powder (if using). Add the oats, flour, baking soda, and salt and beat just until combined. Beat in the chocolate chips and chopped sandwich cookies. Transfer the bowl to the refrigerator and chill the dough for 20 minutes.
2. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
3. Scoop the dough into 16 balls and arrange them on the cookie sheets (I hate when my cookies touch, so I baked mine in batches of 6, 6, and then the last 4). Flatten them down slightly. Bake until the edges are golden and the cookies are set and dry at the center, 10 to 13 minutes. Let cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.

By Turnip the Oven

Turnip the Oven http://turniptheoven.com/