HAPPY LABOR DAY! And happy first of September! Let me start by saying if you are a fan of Oreos and cake then this is the cookie recipe for you. As my friend Sarah said, this is a cookie in a cookie. I originally made these a month or so ago and gave some to my friend Eric for his birthday and my Uncle Renzo because he loves cookies. They were a huge hit, and this time around I made some for my girlfriends to go along with other snacks before we went wine tasting in Livermore for my birthday! All in all, wine tasting was pretty spectacular, everyone had a great time and we got to see another piece of the Bay Area that I am pretty sure, a lot of us had no idea wineries existed there. Thankfully my cousin Diana is a fabulous party planner and set a whole day of tasting up. Livermore has over 50 wineries, who knew? We hit up three of them, Rios Lovell, McGrail Vineyards and Wineries, and Fenestra, all located in Livermore, CA and reasonably close to one another. I feel so blessed to have such great friends and family around me, who support me. A lot of my friends I have known since I was in 4th or 5th grade, some younger. I will never forget this weekend and the shenanigans we got into. Here are couple pictures from the wine tasting/birthday celebration (YAY I am 25!).
Anyways, back to this cookie recipe. I originally found this recipe on Sally’s Baking Addiction Blog and you can find the original recipe here: http://sallysbakingaddiction.com/2014/03/01/cake-batter-oreo-cookies/
1 and ¼ cups all purpose flour
1 and ¼ cups yellow or funfetti boxed cake mix
½ teaspoon baking soda
34 cup unsalted butter, room temp
½ cup sugar
½ cup light brown sugar
1 egg, room temp
1 and ½ teaspoons vanilla
1 cup semi sweet chocolate chips
½ cup sprinkles
10-12 Oreos, crushed (you can use any flavor)
In a bowl combine all wet ingredients – flour, cake mix, and baking soda. Set this bowl aside until later. In a mixing bowl start by creaming your butter on the lowest mixing speed. Cream your butter for about a minute and then add in your sugars. Mix on medium speed for a couple minutes then add in one egg. Mix until well combine on low and then add vanilla. Make sure the batter is all mixed together before adding in the chocolate chips, sprinkles and Oreos. You can add in the chocolate chips, and sprinkles and crushed Oreos, mix with a mixer or baking spatula just until well combined.
Seal the bowl with plastic wrap or foil. *Now refrigerate your dough for 2 hours* This is crucial to the baking process. Refrigerating your dough will help the cookies keep their shape when baking, rather than melting all over the pan and becoming lifeless shapeless cookies (which I have made before, they still taste good but look terrible). I think it is better for the overall goodness of the world if you do this step, it just requires a little planning head. Plus you can do a lot in the 2 hours the dough is chilling. Preheat the oven to 350 degrees and start scooping your dough out and making small cookie shapes. The bake time can vary from 8 – 12 minutes depending on your oven. My cookies took exactly 10 minutes, they were light brown when they came out of the oven. Remember they will continue to bake once they come out. Let them cool for 10 minutes or so, then eat and enjoy!