Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 8 scoops of edible cookie dough
Measurements:
(Recipe in grams below!)
1 cup butter
3/4 cup white sugar
1/3 cup brown sugar
1 tbsp molasses
2 tsp vanilla extract
1 tbsp milk
2 & 1/4 cups All-Purpose Flour
16 crushed oreos
1 cup white chocolate chunks
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
226 grams butter
150 grams white sugar
70 grams brown sugar
16 grams molasses
8 grams vanilla extract
15 grams milk
290 grams All-Purpose Flour
16 crushed oreos
170 grams white chocolate chunks
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
1/3 cup cookie scooper
Instructions:
Step 1
Beat room temperature butter, brown sugar, and white sugar, with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Mix in vanilla extract and molasses.
Step 3
Put flour onto a microwave-safe plate and heat for 90-120 seconds (this is called heat-treating, to remove dangerous bacteria from raw flour).
Add flour into your cookie dough.
Step 4
Mix in crushed Oreos and white chocolate chunks.
Step 5
Scoop into a serving bowl and enjoy! (Store in fridge for up to 8 days!)
