Cookies n' Cream Chocolate Chip Cookies
Slightly crisp on the edges, soft and chewy in the center, with just the right amount of crunch!
Servings: 22 cookies
1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, malted milk powder, baking soda, and salt. Fold in the crushed Oreos, chocolate chunks, and white chocolate. 3. Roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet.4. Transfer to the oven and bake for 6-7 minutes. Remove the pan from the oven and tap the baking sheet on the counter to flatten them down. Return to the oven and bake another 3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times, to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.
If Your Cookies are Coming out Cakey: use 1 3/4 cup flour and 1/4 cup malt powder.