@eatatmaudes: The perfect Halloween cookie! LOADED with cookies and cream chocolate Chunks of oreos in every bite Crunchy and creamy bliss What you need: 1 cup unsalted butter* softened 1 cup granulated sugar 1 cup light brown sugar packed 2 tsp pure vanilla extract 1 large egg, room temp 1 large egg yolk, room temp 3 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp sea salt 2 tsp cornstarch 1/2 cup white chocolate chips or chunks, or chopped chocolate) 10 oreos, chopped into pieces 1 (4.4 oz) bar of cookies and cream, broken into small pieces What to do 1. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix. 2. Add egg, egg yolk and vanilla. Mix on low speed until combined. 3. Sift all dry information into a medium bowl. Do not add chocolate or oreos yet. Give the dry mix and good whisk or two so everything is combined. Add all ingredients in the medium bowl to your butter and sugar mixture. Mix on low until flour is barely combined. Add oreos, chips and chocolate. 4. At this point, I like to cover and chill my dough for 24 hrs (see note below). You can also bake right away. When ready to bake, preheat oven to 375. 5. Using an ice cream scoop or large spoon, form dough into about 16-20 cookies, depending on size. Place 4-5 cookies on a baking sheet lined with parchment paper. Bake for about 10 minutes, or when edges are browning and tops look puffed up and underdone (see note about shaping cookies below). Remove from oven, sprinkle with some coarse sea salt and… INHALEIT!!!

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