It started with an eavesdropped conversation. At Shaws, I was wrapping up the end of the week by picking up my groceries when I heard someone speaking Spanish. Naturally interested, as I barely hear people speak Spanish, I awaited to hear where he was from: Costa Rica.
It turns out, he had just finalized his MBA at Babson and was looking to spread awareness on a coffee company he is helping spearhead. Talk about a neat and fun endeavor! We made a deal that if I traded some of my baked goods, I could get a bag of coffee. Sounded like a fair trade to me.
Knowing that I needed to impress, I decided to do a “pudding cookie”, a style of cookie that I came across a while back on Chef-In-Training. Knowing that he preferred chocolate, and I vanilla, I decided to bake her Oreo Pudding cookie and get both!
- 1 1/2 sticks (or 3/4 cup) butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 (4.2 oz) package instant Oreo Cookies n’ Creme pudding mix
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 2-1/4 cups flour
- 14 Oreos, crushed
- Preheat oven to 350 F.
- Stir together flour and baking soda and set aside.
- In a large bowl, cream butter and sugars together.
- Add in pudding package and beat until well blended.
- Add eggs and vanilla.
- Add flour mixture slowly until well incorporated.
- Stir in crushed Oreos.
- Roll into 1″ balls and place on greased baking sheet.
- Bake at 350 F for 8-12 minutes. [ I had to bake mine at 325 F because my oven heat was too strong. ]
Tip: Always bake one cookie in the oven first. You can gage how the heat affects the baking time of the batter based off your oven settings. I’m lucky I did this or my first batch of cookies would’ve been burned.