These loaded Oreo Chocolate Chip Cookies are packed with deliciousness. They have Oreos and Golden Grahams cereal, both finely chopped, granulated in fact, in a food processor. They also have sea salt which makes each bite pop with tastiness. While we need no excuse to bake, THIS weekend is THE ideal weekend to make these. Not only is Saturday is National Oreo Cookie Day (March 6), but Sunday is also National Cereal Day (March 7). These cookies are super easy to bake also, as in, a prep time of 15 minutes. And you’re going to love their taste and texture.
Marvelous Mix Ins
In addition to Oreos and Golden Grahams, they have chopped caramels, toffee bits, and two different sized chocolate chips. And they are another blue ribbon winning recipe. I’ve had a lot of fun experimenting with these cookies. I’ve skipped the caramel and upped the toffee bits. I’ve also done the reverse, skipping the toffee and increasing the caramel. I’ve also done versions with chocolate chunks instead of chips. All of them, completely delicious.
Blue Ribbon Bragging Rights
Recipe credit for these Oreo Chocolate Chip Cookies goes to Michelle Pontbriant. She won her blue ribbon and bragging rights at the Big E Fair in Springfield, Massachusetts. She won a Gold Medal Flour cookie contest with this creation back in 2016. I recall her being a runner and having an “aha moment” when on a run one day, to puree the cookies and cereal together. They give the cookie a terrific tasting texture. You get a bit of caramel, toffee, and chocolate in every bite.
These are such a tasty twist on the traditional chocolate chip cookie. Bake these soon my fellow blue ribbon foodies!
p.s. If you’re a fan of Golden Grahams, you should also try these Peanut Butter S’more No-Bake Cookies. They have the same cereal in them.
Oreo Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups granulated Oreo cookies (prepped in food processor)
1 cup granulated Golden Graham Cereal (prepped in food processor)
1 stick butter softened
1 tablespoon shortening
1/4 cup granulated sugar
3/4 cup light brown sugar
1 stick butter melted
1 tablespoon vanilla extract
3 tablespoons finely chopped soft caramel
1/4 cup toffee bits
1 cup semi sweet mini chocolate chips
1/2 cup semi sweet (regular size) chocolate chips
Preheat oven to 350 degrees F. In large bowl, whisk flour, sea salt, baking powder, baking soda, granulated Oreos, and granulated Golden Grahams. Set aside. With mixer, all at once, mix softened butter, shortening and sugars for 30 seconds. Scrape bowl, add melted butter, vanilla, and mix for 30 seconds again. Add eggs, mix 30 seconds more; scrape bowl. Add dry ingredients. Mix just until blended. Scrape bowl. Add caramel, toffee bits, chocolate chips with mix with wooden spoon, by hand. Spoon by rounded tablespoon and drop onto parchment-lined baking sheets. Bake 12 minutes, until edges just start to brown. Remove from oven. Cool on wire rack. Makes about 48 cookies.