Wednesday, May 1, 2013

Triple Fudge Oreo Crunch Cookies and Patience in the waiting


These cookies should come with a warning label...they are that AMAZING and VERY ADDICTIVE :-). I recently found this recipe on the baking blog, Bakergirl, and since I already had all of the ingredients in my pantry, I decided to give them a try. These cookies were shared with many people who almost instantly requested the recipe. So bake some today and share with friends and family....I promise these cookies will make you a star :-)! The original recipe can be found here:

Have a Blessed week dear friends! You are dearly loved and prayed for!

 This verse encouraged me so much today as we continue on our adoption journey ( and I wanted to share it in case any of you have been called by God and are growing impatient in the waiting.

"But these things I plan won't happen right away. Slowly, steadily, surely, the time approaches when the vision will be fulfilled. If it seems slow, be patient! For it will surely take place. It will not be late by a single day." ~Habakkuk 2:3

Triple Fudge Oreo Crunch Cookies

1 cup butter-flavored shortening
1 1/2 cups granulated sugar 
2 large eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups chocolate chips or chunks
12-15 Oreos, roughly cut into quarters
3/4 cup white chocolate chips

Preheat oven to 375°F. Lightly grease baking sheets with 
no-stick cooking spray and set aside. 

In a medium bowl, cream together the shortening, sugar, 
eggs, and vanilla until smooth.

In a separate bowl, combine the flour, cocoa, baking soda,
 and salt. Slowly add to the sugar mixture and beat until 
well-combined, scraping down the sides of the bowl as needed.

Using a wooden spoon, stir in the chocolate chips, Oreo chunks, 
and white chocolate chips until incorporated. Scoop out dough 
and roll into 2 tablespoons-sized balls. Place on baking sheet 
about 2 inches apart and slightly flatten with your hand. 

Bake for 9-11 minutes, or until done. Let cool on baking sheet for 5 minutes, then remove to cool completely.

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