I’ve been really wanting to make a “loaded” cookie, so when I saw Carrot Cake Oreos in the store, I knew I needed to create a recipe out of them. So, I broke them into pieces and added them to cookie dough along with chunks of oatmeal creme pies and white chocolate morsels. The result is a flat, chewy cookie with lots of cinnamon flavor. They are definitely yummy!
The cookie dough with all the chunks of goodies waiting to be mixed in looks amazing!
Stir gently at this point so that your chunks don’t turn into tiny crumbs. I did wrap the dough and chill for 2 hours. Without chilling, your cookies will be extra flat and run into each other while baking.
Once chilled, you can scoop large spoonfuls of dough onto your cookie sheets. Each cookie will have cinnamony bites of creme pies and carrot cake oreos complimented with sweet white chips.
Eat one or ten (I won’t tell). Each cookie is a little different.
Oatmeal Creme Pie & Carrot Cake Oreo Cookies
Sweet, cinnamony cookies with pieces of oatmeal creme pies, carrot cake oreos, and white chocolate chips
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup white sugar
- 1 ts vanilla extract
- 1 egg
- 1 ¼ cup all-purpose flour
- 1 Tb cornstarch
- 1 ts baking soda
- 8 carrot cake oreos, broken into pieces
- 2 large or 4 small oatmeal crème pies, broken into pieces
- 1/2 cup white chocolate morsels
- In a large bowl, cream both sugars with the butter. Beat in the egg and vanilla. Stir in the flour, cornstarch, and baking soda until fully mixed. Gently fold in the oreo pieces, crème pie pieces, and white chocolate morsels. Wrap the dough in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 350 degrees F. Line a cookie pan with parchment paper. Scoop large tablespoonfuls of cookie dough and place on pan several inches apart.
Bake in the oven for 8-9 minutes. Remove cookies to a wire rack to cool.