Dylan's Cookies N' Cream... Cookies

 What happened was, my husband kept dropping hints that he wanted cookies. He'd say things like, "You make the best cookies, you know", and "We haven't had cookies in a while", and he was constantly checking the cupboard usually designated for goodies and sigh at its emptiness. So one day it was nice and sunny and I thought I'd walk to the store to get some cookie ingredients. Dylan asked for a cookies n' cream birthday cake, Easter bunny, and candy bar during the last year so I assumed he'd be up for some Oreo cookie...cookies? I'm not sure what to call these. Oreo cookies isn't right, because Oreo cookies are already a thing... "Cookies n' Cream Cookies" sounds very redundant, but "Cookies n' Cream Flavored Cookies" doesn't sound any better.
 Well, the look on his face when he yet again opened the empty cupboard to find that it was NOT empty, but full of still-warm cookies and that those still-warm cookies had Oreos poking out of them, you could imagine his joy. Speechless, he knelt down before me on one knee and after a moment to regain his senses said, "I love you". True story.

                   

Dylan's Cookies N' Cream Cookies

1 Cup (two sticks) softened butter
1/2 Cup brown sugar
1/2 Cup white sugar
1 (4.2 oz) package of Cookies & Cream pudding mix
2 large eggs
2 tsp Vanilla
2 Cups + 2 T Flour
1 tsp baking soda
1 Heaping cup white chocolate chips
1 Row of Double Stuffed Oreo Cookies (About 15 cookies), crushed into large chunks

1. Preheat oven to 350. Beat butter and sugars for 3 minutes in a stand mixer (or with hand mixer) on medium-high speed.

2. Add pudding mix and beat until fully blended.

3. Beat in eggs one at a time, beat in vanilla.

4. Sift in flour and soda. No salt needed as the pudding mix, cookies, and butter already contain salt. Us paddle attachment or wooden spoon to combine.

5. Mix in white chocolate and cookie crumbs.

             

6. Use a medium cookie scoop to form balls. Bake about 8 minutes at 350 until edges begin to turn golden brown. I refrigerated half the formed balls to bake fresh throughout the weekend.

7. Serve with milk!