Towards the end of last year I turned the big 3-0, and with that came a lot of personal changes. I will admit that I became acutely aware that the lines in my forehead and “light blonde” hairs I was seeing for a while were, in fact, here to stay. On a much more positive note, I stopped putting effort into one-sided relationships, stopped caring what other people thought of me, and - as discussed at length in another post - started focusing more on improving my own health and happiness.
Aside from my personal growth, being “30s” has brought me so much joy because I have witnessed the people I love the most growing and changing as well. Over the past few years, most of my close friends have got married to amazing men and women, and have started creating their own little families. I am in the very fortunate position of being “Auntie Catina”, “Auntie Tina” (a name I hate being called, unless it is by a little human), and briefly “Auntie Kitchen”. One of my favourite things to do these days is see my nieces and nephews and get smiles, hugs, and kisses from the little people that my loved ones have created.
Two of my closest friends K & D recently brought her second child into the world. Already a mom to a hilarious, outgoing little girl, my friend K welcomed her second girl with the same strength, confidence, and grace as she did for the first time around. I am truly in awe of how she, and my other girl friends, have adapted to motherhood and managed stayed themselves while simultaneously becoming even stronger and more loving.
For the newest little one’s shower, I asked what I could bring and was told something baked. No problem. I saw a package of birthday cake Oreos in the pantry that I had been trying to hide from sight to avoid consuming in one sitting, and decided that putting them IN a cookie was probably a safe and smart play. Plus, seeing as how the event was a celebration of a birth, birthday flavoured cookies just seemed to make sense.
I can say that these cookies definitely make sense. Make them for a baby shower, birthday party, or just because you want something sweet on a weekday evening. No judgement from Auntie Kitchen.
Oreo Sprinkle Chocolate Chip Cookies
Yields: 2 dozen cookies
Adapted very slightly from Sally’s Baking Addiction’s “The Best Soft Chocolate Chip Cookies”
3/4 cup (170 g) unsalted butter, at room temperature
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
20 birthday cake (or regular) Oreos, coarsely chopped
1 cup (180 g) semi-sweet chocolate chips
1/2 cup (80 g) rainbow sprinkle
In the bowl of a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy (about 2 minutes). Beat in the egg and vanilla, stopping to scrape the bottom and sides of bowl as needed.
In a medium bowl, combine the dry ingredients.
Add the dry ingredients into the wet ingredients with the mixer running on slow speed until combined. Stop to scrape down the sides and bottom of the bowl as needed.
Continuing on low speed, add all of the add-ins (minus about 1/4 cup of Oreos) until evenly distributed.
Cover the sticky dough tightly with plastic wrap and chill in the fridge (this is mandatory!) for at least 1 hour and up to 2 days.
Remove the cooled cookie dough from the fridge and preheat the oven to 350. While you wait for the oven to heat up, line two baking sheets with parchment or silicone baking sheets (I like these)
Roll dough into 1.5 tbsp balls (this scooper is the perfect size)
Bake for 10-12 minutes. They should be slightly golden on the edges and be extremely soft when you remove them from the oven. Gently press the reserved Oreo pieces to the tops of cookies while they are still warm (this is optional to make them look nice; it’s cool if you dumped them all in at step 4).
After 5 minutes, transfer the cookies to racks to cool completely.
Cookies will stay yummy for about one week, or you can freeze for up to 3 months.