I did something naughty last week.
I made these cake batter golden Oreo rainbow cookies.
These bad boys are good, really good. If you are a cookie and cake batter lover like I am, then you really should make them . . .then again, maybe you shouldn’t.
I had to give most of them away because I would have eaten the entire batch. I spotted them over at Deliciously Yum late last Thursday night and had them made by Friday afternoon. It may seem like a lot of things thrown into one little cookie, but it works, I promise.
First, let me just say I am in love with Golden Oreos, so when I come across a recipe that involves them, chances are I’m going to try that recipe. If I had to choose between an Oreo and a Golden Oreo, I would choose the Golden Oreo which is kind of crazy since I am such a chocoholic! There is just something about them that I love . . .I haven’t been able to put my finger on that something just yet, but when I figure it out, I’ll let you know.
Let me describe these bad boys to you. . . . a cake battered-flavored, chewy, crispy cookie with chopped Golden Oreos (my fav!), rainbow sprinkles scattered throughout. . . . completely yummo! Just looking at these cookies makes me happy—aren’t they just so cute to look at?! I figure any cookie that makes you happy to look at and makes your mouth happy has got to be somewhat good for your overall health, right? That’s at least what I’m going to tell myself when I make these again . . . which will probably be today :)!Print
- 3/4 cup (1 1/2 stick) unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup cake mix
- 1 teaspoon cornstarch
- 1/2 cup sprinkles
- 10 Golden Oreo cookies (, cut into chunks (I used double stuff))
- Sift together all-purpose flour, cake mix, and cornstarch, set aside.
- Cream together butter, brown sugar, granulated sugar. Add egg and vanilla and beat until incorporated. Add in baking soda and salt. Mix well.
- Add sifted dry mixture one cup at a time and continue to stir until flour is completely incorporated. Using a wooden spoon or rubber spatula, gently stir in sprinkles and cut up Oreos.
- Using a large cookie scoop (about 3 tablespoons), scoop out dough and place dough balls on a lined baking sheet. Cover with clear wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Remove baking sheet from the fridge and take off clear wrap. Bake for 10-12 minutes or until sides are slightly golden. Remove from oven and let rest for 5 minutes or until cookies are firm enough to transfer to a wire rack to cool completely. Enjoy!
Recipe Source: Deliciously Yum