everyday food made simple

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So while I’m sitting here at my local coffee shop writing today’s post, I contemplated about telling you guys the horrifying experience I had at this very same coffee shop just a few days ago, which involved two small birds flying into the glass window with a loud “thud!” right next to where I was sitting and landing on the sidewalk. And a phone call to a local emergency veterinary clinic regarding said collision that left me angry and frustrated. I started writing and then proceeded to deleted the two paragraphs I have written, because I figured this story is probably pretty dang unappetizing for a food blog, and the last thing I want to do is to turn you guys off.

So let’s start over…. despite the numerous pumpkin recipes I have posted here on SEF, would you believe me if I told you there once was a time where I hated pumpkin-flavored anything? I still don’t care for pumpkin pie to this day, but I do like some things that are pumpkin-spice-flavored. I have been seeing a lot of seasonal pumpkin flavor-related items on my Instagram feed lately and a lot of people stocking up on all things pumpkin (apparently Trader Joe’s have transformed itself into America’s pumpkin headquarters), but other than these pumpkin spice Oreo cookies, I have yet to stock up my pantry with any of these seasonal items.

I have to admit, these Oreos are pretty dang amazing. I had to hoard a stack of these babies and tuck them away in my cupboard for this recipe, just in case I didn’t have the self control to stop eating them.

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These cookies are soft, puffy, and filled with pumpkin deliciousness! You may remember these ooey gooey pumpkin chocolate chip cookies I made last year. This time, I switched out the milk chocolate chips for white chocolate chips instead, and I think I actually like these better!

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The white chocolate chips are a perfect complement to the golden Oreo cookies. All the flavors shine through and the ingredients don’t overpower one another. They are slightly crunchy on the outside, but so soft and chewy on the inside. And when you get a bite with the chopped Oreo cookies, it’s like a little bite of heaven.. so good!

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soft and chewy pumpkin spice oreo cookies
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Ingredients
  1. 1/2 cup (1 stick) unsalted butter, melted and cooled
  2. 3/4 cup granulated sugar
  3. 1/4 cup dark brown sugar
  4. 2 teaspoons vanilla extract
  5. 1/4 pumpkin puree
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 2 teaspoons cornstarch
  9. 1/4 teaspoon salt
  10. 1 teaspoon ground cinnamon
  11. 1/8 teaspoon ground nutmeg
  12. 1/4 teaspoon ground cloves
  13. 1/4 teaspoon ground ginger
  14. 1/3 cup white chocolate chips
  15. 1/2 cup pumpkin spice oreos, coarsely chopped
Instructions
  1. In a medium sized bowl, combine the flour, baking soda, cornstarch, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  2. Using an electric mixer with the paddle attachment, beat together the melted butter and both sugars. Add in the vanilla extract and pumpkin puree. Mix over medium speed until combined. Gently stir in the white chocolate chips and chopped Oreos.
  3. Cover and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 350 degrees and line two baking sheets with parchment paper and set aside.
  4. Using a medium cookie scoop (about 1.5 tablespoons), drop dough balls approximately 1" apart on the baking sheets. Bake for 8-10 minutes, rotating the pans halfway to ensure even baking. Remove from oven and gently press the tops with the back of a spoon if the cookies are too puffy for your liking (I did, because I love my cookies with slight cracks but yet still slightly puffy). Let cool on the baking sheet for 5-10 minutes before transferring them to a wired cooling rack to cool completely. Cookies can be stored in an airtight container for up to 5 days.
  5. Makes 2 dozen cookies
Adapted from The Domestic Rebel
Simple Everyday Food https://www.simpleeverydayfood.com/
Recipe adapted from The Domestic Rebel

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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I know everybody has their own preference on how they like their cookies… some like them crispy, some like them soft, and well, some just eat them raw.

I’m not a fan of eating raw cookie dough – I can’t get over the fact that I’m eating raw eggs, and the texture weirds me out a little. I don’t like my cookies crispy either. When I think “cookies”, I think of soft and chewy cookies… not hard and crispy that may break a tooth when you bite into it.

That being said, I’m definitely a fan of soft and chewy cookies. When I say “soft and chewy”, I don’t mean gooey and half-raw in the middle to where it starts to break apart when you hold it with two fingers… I mean medium-well done and with a soft center.

Now that we’ve got my definition of “what a good cookie should taste like” out of the way, here’s a little story behind why I was so excited to make these cookies today:

At the place I work at, the only place to get something within the building that’s open late is Subway. For those that need a little reminder, Subway doesn’t just make subs. They also makes cookies… pretty good ones in fact. Even though they do have classic chocolate chip cookies, M&M cookies, and white chocolate macadamia nut ones, my favorite is their white chocolate chip and cranberry cookies.

Huh? Really?

Don’t get me wrong, every once in a while I love to indulge in some good ole fashioned chocolate chip cookies, but for some reason, their white chocolate cranberry ones are the only ones I eat there. The sweetness of the chocolate with the slight tartness of the cranberries are a match made in heaven… not the mention they’re always soft and chewy, just the way I like it.

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In my opinion, these cookies come pretty dang close to the ones from Subway. They hold up pretty well in the freezer too, so save some dough and you can have yummy cookies within 8 minutes at a later time!

Ingredients:

  • 1.5 sticks of unsalted butter at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries

Directions:

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  • In a bowl, combine the flour, cornstarch, baking soda, and salt.
  • Using an electric mixer, cream the butter and the sugars at medium speed until fluffy. Mix in the egg and vanilla extract. Turn the speed down to low, and slowly add the flour mixture to the butter mixture. Mix until thoroughly combined.
  • Stir in the white chocolate chips and cranberries.
  • Cover and let it sit in the refrigerator for about an hour.
  • Drop balls of cookie dough onto the lined baking sheet and bake for 8 minutes. It is important not to bake for more than 9 minutes. Remove from oven and cool on a wired cooling rack.

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Note: like I mentioned before, these unbaked cookie dough balls freeze pretty well. I saved some and put them in a freezer Ziploc bag for next time :)

Enjoy!

Recipe from Sally’s Baking Addiction

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