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Cookies and Cream Cookies

 March 16, 2020


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Nicole Modic
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  • Preheat oven to 350. 
  • Line a baking sheet with parchment paper and set aside. 
  • In a medium bowl, add the flour, maple syrup, baking soda, melted butter/oil/nut butter, sea salt and egg.
  • Beat with a hand mixer just until combined. If you don’t have one, just mix with a spoon! The dough should be very thick. 
  • Next, crumble the Oreo cookies and add them to the batter. 
  • Use a cookie scoop to form 12-14 cookies, allowing enough space for them to spread out slightly. Bake for 8-10 minutes. 
  • They will still look slightly undercooked, but that’s what you want, they will harden a little as they cool. 
  • ENJOY!!!!!!! 

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  1. I tried these out today and they were unfortunately inedible! So sad. I used all the same ingredients…super chalky. Wanted to bring to a friend so tried the Back to Nature Cookies with the tahini recipe instead and MUCH better. #LCTCCC FOREVER!

    • Hi!!! It was a typo! It is supposed to be 1 3/4 cups! It’s all fixed now. I hope you enjoyed the recipe! the pictures looked amazing mama!!!

  2. There is an error in the recipe… I made as instructed and the dough was the consistency of cake batter. Had to double the flour to 2 cups.

    • Hi Elizabeth!!! You are correct, sorry about that typo! It is actually supposed to be 1 3/4 cups! It’s all fixed now. I hope you enjoyed the recipe!