Funfetti Oreo Cookies
Naughty or nice, I’m sure Santa always looks forward to visiting the Lewis house each Christmas. Kate’s kitchen is where random ingredients go to transform into something delicious and visually stunning. Her knack for baking is complimented by her natural talent for design – cooking up creations even Mr. Clause would find magical. We asked Kate to share her favorite holiday recipe with us. With these cookies, your house will surely become one of Santa’s favorite stops.
• 1 and 1/4 cups all-purpose flour
• 1 and 1/4 cups vanilla boxed cake mix
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 2/3 cup semi-sweet chocolate chips
• 1/2 cup sprinkles – I used Son of a Nutcracker from fancysprinkles.com
• 10 Oreos, crushed into pieces
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips, sprinkles, and crushed Oreos. Mix on low until the add-ins are evenly disbursed.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days.
Preheat oven to 350°F
Scoop rounded balls of the cold dough onto a baking sheet. Use about 2 Tablespoons of cookie dough per cookie.
Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Recipe adapted from Sally’s Baking Addiction
By: Kate Lewis