Cookies & Cream Chocolate Chip Cookies

Every week on Sunday, I make a ton of treats for the neighborhood community lunch. Sometimes, I have what seems like limitless energy and can come up with very creative recipes like the toasted oat chocolate chip cookies that I will be posting soon. But most of the time, I want to make something quick and easy so I go back to my trusty chocolate chip cookie recipe. The "customers" love it. I don't have to spend too much time since the recipe is already imprinted in my brain. Above all, it's so versatile. I can be semi-creative with the add-ins and turn it into a brand new recipe without too much effort. Long story short, that's how I came up with this cookies and cream chocolate chip cookie recipe. I encourage you to play around with it and bring it to another level. Cookies and cream is so basic (I'm basic) and the opportunities are endless.

Ingredients (15-18 cookies):

• 113g / 1 stick butter

• 100g / 0.5 cup brown sugar

• 100g / 0.5 cup granulated sugar

• 140g / 1 cup ap flour

• 15g / 2tbsp dry milk power (or sub with ap flour)

• 0.5 tsp baking soda

• 0.25 tsp salt

• 1 egg

• 1 tsp vanilla

• 4 oz chocolate chips (any kind; the more the merrier)

• 12+ oreo cookies (crushed up; the more the merrier)

• flakey sea salt to top

Instruction:

1. In a stand mixer bowl, cream butter, both kinds of sugar on medium speed for 2-3 minutes until fully combined and lighter in color. You can totally do this by hand or with a hand mixer as well.

2. Add egg, vanilla, salt, and baking soda and combine for another minute. A lot of people mix the salt and baking soda with flour into a dry mixture but I prefer adding them straight into the wet so I don't have to use another bowl for dry.

3. Add dry milk powder, and ap flour and mix until just combined. Some flour streaks are okay. You don't want to over work it here.

4. Add chocolate chips, and crushed up oreo cookies.

5. Form the cookie dough into balls (or use an ice cream scoop) then cover and refrigerate at least 3 hours or overnight (I prefer overnight!).

6. When ready to bake, bake at 375F for 10-12 minutes depending on size.