I was looking to make something chocolate, but wanted the cookies to be a little different, so I decided to add some finely crushed oreos. And added some white frosting. Rob gave me a thumbs up. Always good to get a thumbs up from your chief taste tester!

Remember to scoop your flour from your flour bag into your measuring cup. These don’t really spread. I opted to keep them puffy and mound-like, but you can slightly flatten them if you want. Don’t bake these longer than 11 minutes. I know they seem undercooked, but they will firm up as they cool. If you bake them too long, they will be dry.

• 1/2 cup butter, softened
• 1/4 cup sugar
• 3 tbs brown sugar
• 1/4 cup powdered sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla
• 1 cup flour (scooped from your flour bag into your measuring cup)
• 1/4 cup baking cocoa
• 3 tbs cornstarch
• 1/4 tsp baking powder
• 1/4 tsp cream of tartar
• 24 oreos, finely crushed

Directions – cream butter, sugar, brown sugar and powdered sugar. Add eggs, oil and vanilla. Blend in dry ingredients and crushed oreos. Scoop out 1/4 cups dough and form tall mounds. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 9 to 11 minutes (no longer than 11). Cool completely.

• Frosting ingredients
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 1 tbs cream (or more)

Cream butter and powdered sugar. Add vanilla and cream. Blend well. Frost cookies. Store in covered container.

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