Camp Recipe: Cookies 'n Cream Cookies (and our contest winner!)
We’re wrapping up our camp cookie series today with a camper favorite: Cookies ’n Cream cookies! After all, what’s better than a cookie? A cookie within a cookie!
We’ve loved sharing our favorite cookie recipes with you over the past year, and we hope you’ve enjoyed adding some new camp treats into your repertoire as well. Before we go for the summer though, we get to announce our contest winner!
Earlier this year, we announced a new contest for YOU to share your favorite cookie recipe with us. The winner’s cookie will be made for the whole camp, and she’ll also receive some other fun prizes. We’re excited to announce that our cookie contest winner is Main Camper Lena Grace and her Salted Caramel Pretzel Chocolate Chip Cookies (don’t those sound incredible?!). Congratulations, Lena Grace - we can’t wait to make your cookie at Greystone this summer!
But now it’s time to share our final cookie recipe of the year. This is a good one!
Makes 24 cookies.
Ingredients:
- 1 cup butter, softened
- 3/4 cup brown sugar, packed
- 1 cup sugar
- 2 ¼ cups flour
- ½ tsp. baking soda
- 1 tsp. salt
- 1 ½ tsp. vanilla extract
- 2 eggs
- ½ cup white chocolate chips
- 1 cup crushed Oreos
- Preheat oven to 375 degrees.
- Cream butter and sugars together until well-blended. Add the dry ingredients and mix.Add the eggs and vanilla. Mix until just incorporated (do not overbeat).Fold in the Oreos and white chocolate chips.
- Scoop cookies into 1 ½” balls and place 2” apart on a sheet pan with parchment paper.
- Bake at 375 degrees for 10 minutes. If you like crispier cookies, you can keep them in the oven for two additional minutes.