Sold? I thought so. To whip up your own batch of funfetti oreo happiness, you will need:
20ish oreos
1 cup semi-sweet chocolate chips
1/2 cup rainbow sprinkles
3/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 3.5 oz. packet of instant vanilla pudding mix
1 tsp. baking soda
A pinch of salt
Once you've assembled all of your ingredients and made sure that your oreos taste okay (you can never be too careful, right?), coarsely chop or break up the oreos by hand. We broke each cookie up into halves or thirds as best we could.
Set those aside and try not to look at them until later. Remember, you need to add them to the cookies. Then combine your flour, baking soda, salt, and pudding mix in a medium-sized bowl.
Set this aside as well (it will be easier to ignore than the broken up oreos that are staring at you, I promise) and get your electric mixer ready. Using the paddle attachment (if you have one), cream the butter, sugars, egg, and vanilla together until well combined, for about 4 minutes.
Now it's time to add the fun stuff. Toss in the sprinkles, chocolate chips, and oreos.
Isn't it pretty?
Once you've won that battle with yourself, it's time to chill your dough. The original recipe suggests that you form the dough into cookies and refrigerate for at least two hours right on the baking sheet, but we lacked the refrigerator space to do that so we just refrigerated the dough in the mixing bowl. When we took the chilled dough out of the fridge, it was a bit hard to work with, which might be why the recipe suggests the baking sheet method, but the cookies still turned out just fine.
Whatever you decide about the chilling method, form the dough into 1/4 cup mounds, roll them with your hands so that all the chips and sprinkles and oreos stay put, and then flatten them a bit onto a cookie sheet that's been sprayed with cooking spray.
Bake in a 350 degree oven for 9-11 minutes, until edges just start to brown. If you're unsure as to whether or not they're done, I say err on the side of underbaked. In my experience, everyone loves cookies that are more on the gooey and soft side.
Let them cool for a few minutes and then dive in. (Share if you're feeling particularly generous.) There are some baked goods out there that I think taste better after a day or so, but these babies tasted best fresh out of the oven when they were still gooey and hot and the chocolate chips were a bit melty.
If you manage to have any left over, you can keep them in an airtight container for about a week, but they will get harder as they cool. If you want to keep them soft, put a piece of bread in the container with them. I know that it sounds weird but the cookies will pull the moisture out of the bread and stay soft while the bread dries out. Works like a charm. Just be prepared to explain why the rando piece of bread is chillin' with the cookies if you plan on taking them to a party or offering them to houseguests.
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