Cookies and Cream Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1/2 cup butter, at room temperature6 tbsp sugar (Stevia Sugar Substitute)6 tbsp brown sugar (3 tbsp for Splenda Brown Sugar)1 egg1 tsp vanilla1-1/4 cup flour1/2 tsp baking soda1/2 tsp salt12 Oreo's, broken up into small pieces
- Preheat the over to 350 degrees.
- In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes).
- Add egg and vanilla and beat until well mixed.
- In a medium bowl, whisk together flour, baking soda, and salt.
- With the mixer on low, slowly add the dry ingredients into the wet until just combined.
- Gently fold in Oreo pieces.
- With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2" apart.
- Bake for 8-10 minutes*, until the edges JUST start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
Serving Size: Makes 30 smaller or 15 larger cookies
- In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes).
- Add egg and vanilla and beat until well mixed.
- In a medium bowl, whisk together flour, baking soda, and salt.
- With the mixer on low, slowly add the dry ingredients into the wet until just combined.
- Gently fold in Oreo pieces.
- With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2" apart.
- Bake for 8-10 minutes*, until the edges JUST start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
Serving Size: Makes 30 smaller or 15 larger cookies
Nutritional Info Amount Per Serving
- Calories: 99.0
- Total Fat: 2.3 g
- Cholesterol: 12.3 mg
- Sodium: 167.1 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
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