Following the directions meticulously, I mixed the ingredients together. When I got to the part where you roll the buttery batter in the Oreo crumbs, I found that there are three helpful things:
1. Someone who will eat the filling of the Oreo
cookies (Ryan).
2 2. A pulse blender to quickly crush the Oreos to a
small size.
3 3. A cookie scoop or clean hands.
4 4. Parchment paper.
I put the crumbs into a small bowl and attempted to scoop the batter and throw the slab of gooeyness into the bowl. After the batter kept sticking to my cookies scoop, I started balling up the batter with my hands. I tossed the ball into the bowl, pushed it around with a spoon until it was covered to my liking. The parchment paper is a must, because as you’ll see, the bottom side of your cookies will be scorched without it. I slid my first batch into the oven and started the timer for 12 minutes. My first batch was a little crispy, so the next batch I only baked for about 8-9 minutes.
I took the cookies on a big plate with plastic wrap wrapped clumsily around the edges. I set the plate down and was more focused on the entry, barbeque ribs. Yeah, our neighbors know how to through a party. While eating my ribs, with barbeque sauce caked on my fingers and smeared on my chin, one by one, people started coming up to me to tell me how much they liked my cookies. I’m not used to that reaction. It felt so good, to make something that was edible and tasty! Try the recipe for yourself. I don’t think you’ll be disappointed. There are a lot of versions of this recipe, but I chose this version.
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