Cookies And Cream Cookies

I love Oreo cookies, and have used them in cakes, cupcakes, truffles, even brownies, but for some reason I have never thought of putting them in cookies. Then on a recent trip into San Francisco I found Anthony's Cookies, and was enlightened.
Typically I skip cookies from bakeries since they are one of the most basic things to bake. Luckily I followed the advice of yelp and went into Anthony's and tried one of every cookie. They were all good, really good, but the stand out was definitely the Cookies and Cream. No chocolate chips, no white chips, just Oreo cookie crumbs, mixed into a basic cookie dough. The simplicity was great, and really let the flavor of the Oreo be the star.
For my Cookies and Cream Cookies, I used a basic chocolate chip cookie recipe and substituted the chocolate chips with chunks of Oreos. They turned out really good, so good, that when I took them to work, Mr. Critique (that guy that will always find something wrong) ate 3 cookies. (He hasn't eaten 3 cookies at one time in his entire life.)  I will have to add this one to the cookie recipe rotation.

Cookies And Cream Cookies

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1 cup unsalted butter soft but cool
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
16 Oreos, crushed in large chunks

In a large bowl, whisk the flour, salt, baking soda, and cornstarch together and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy. Scrape the sides of bowl and add the eggs, one at a time, beating until incorporated. Add the vanilla and incorporate. Gradually beat in flour mixture.  Using a spatula, fold in the crushed Oreos.

Cover the bowl tightly and refrigerate for 3 hours.

Preheat the oven to 375 degrees.

Spoon dough onto parchment lined cookie sheets, about 1 inch apart. Bake for 12 to 14 minutes.