cookies & cream cookies 

2 cups + 2 TB flour
1/2 ts baking soda
1/2 ts (oversized) salt
12 TB (1 1/2 sticks) unsalted butter, melted & cooled
8 oz. cream cheese softened
1 cup light brown sugar, NOT packed
1/2 cup sugar
1 ts vanilla extract
2 cups crushed Oreo’s (not fine crush but not big chunk either)

Cook notes: I made my cookies larger than normal, about golfball size.
So make them whatever size you like. If you make them smaller you should reduce baking times.

Whisk all dry ingredients together; set aside.
With stand mixer, or by hand mix butter and cream cheese together until smooth.
Add in both sugars and beat until thoroughly combined.
Beat in vanilla extract until combined.

Add dry ingredients & beat at low speed just until combined.
By hand, add in the crushed Oreo’s.
Cover dough securely with plastic wrap and chill two hours or overnight.
When ready to bake cookies preheat oven to 350 degrees.
Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
Should make about 30-32 cookies.