Originally posted 1/18/2016.
So, I am obsessed with pretty much every cooking and baking show on TV right now. A few weeks ago, I was watching a rerun of The Kitchen and Katie Lee mentioned that she crinkles up parchment paper before placing it on baking sheets. She said that this technique helps to keep the cookies from spreading and sliding. I knew had try this technique out with dirt cookies. These cookies definitely have a tendency to spread. It actually worked great! I will definitely keep on crinklin’. I am not sure why but when I wrote that … all I heard in my head was “teach me how to crinkle, teach me teach me, how to crinkle.” Teach me how to Dougie? Anyone? haha
These cookies are delicious! Major hit. Almost as big of hit as the Dougie. OK. I’ll stop. The recipe is adapted from a mix of the Brown Eyed Baker and Bakestravaganza. Both recipes called for unsalted butter, but I think this recipe needs some salt. Without the salt, the cookies were just too sweet for me and even border on being a bit bland. This is just a taste preference, so consider using unsalted butter in your cookies.
½ cup butter, softened
8 ounces cream cheese, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups flour
2/3 cup dark or semi-sweet chocolate chips (I’ve tried both and both are delicious)
2 rows of Oreo cookies, crumbled