Red Velvet Oreo Cookies — Columbia Table Kitchen

A while back i mentioned being on an oreo kick. I’ve had so many ideas for recipes that include them. This one has already been a big hit. i took it to WORK for our nurse’s week potluck and got multiple compliments!

RED VELVET OREO COOKIES
1 c. butter, softened
1c. brown sugar
1/2 c. sugar
2 eggs
1 tsp vanilla
2 TBSP cornstarch
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 2/3 c. flour
3 TBSP cocoa powder
1 TBSP red food coloring (I used the gel each time I tested it)
25(ish) Oreos, roughly chopped up
In a stand mixer, cream together butter and both sugars until incorporated. Add in eggs and vanilla, mix until combined. Into wet mixture add cornstarch, salt, baking soda and powder, and flour. Mix this all together and then add cocoa powder. Once dough is all incorporated add in the red food coloring followed by oreos. Preheat oven to 350°. Scoop out cookie dough. It’s optional, but I also pressed the ball of dough into more crushed up oreos before placing on cookie sheet. Chill dough for approximately 30 minutes before baking, or even just while oven preheats. (See note below about chilling) Bake for 9-11 minutes. Cool on rack.
**For all my cookie recipes they are scooped with a large 1 1/2 TBSP cookie scoop. This may affect baking time if you use a different size than I do.
Don’t hate me if I mention chilling the cookie dough before baking in all my recipes. It truly makes a huge difference on shape and texture. I’m a sucker for a thick gooey cookie with crispy edges. The combination of cornstarch and chilling helps me get the perfect cookie every time. You can choose not to chill them, the cookies may just spread a little bit more is all. I’ve also chilled my dough for up to 24 hours before, depending what time I have available and when I need the dough by.

This recipe has just a few small changes from our triple CHOCOLATE cookie recipe. I have created a base for cookies that I ABSOLUTELY love! And have been able to create multiple different flavors from it. Hopefully this is just the start of what flavors are possible to create and share!

To be completely transparent I’ve had this recipe typed up for a while and just haven’t hit publish on it because I didn’t like the photos. The photography has been the hardest part for me, and while I’m very proud of how far I’ve come, sometimes I just don’t like how a project turns out. This just means I’ll have to remake them another time and take new pictures. I’m sure I have some taste testers that won’t mind at all!