These gooey cookies have Oreo pudding, Oreo chunks, Hershey's white chocolate Cookies n'cream chunks, and semisweet chocolate chips mixed into the batter. I am lucky enough to still have my mother close by, alive and well, but if I was visiting her this memorial day I would probably scatter a few of these on her grave.
(She has forbidden me to leave gaudy wreaths or tacky ribbons when she's dead- instead favoring funky lawn decor, chocolate, or things that would be fun for kids to steal.)
Triple Oreo Pudding Cookies
Recipe adapted from The Girl Who Ate Everything
-2 1/4 cups flour (11.25 oz)-1 teaspoon baking soda
-1/4 teaspoon salt
-1 cup butter (2 sticks), softened-3/4 cup brown sugar
-1/4 cup white sugar
-1 (4.2 ounce) package instant Oreo Pudding mix (I found mine at Target; neither Walmart or my local grocery store had it)
-1 teaspoon vanilla
-3 Hershey's Cookies n' Cream candy bars chopped into small pieces
-1 1/2 cups semi-sweet chocolate chips
-8 Oreos, roughly chopped (If you don't want your cookies to be grey, strain the crumbs out and just keep the big chunks)
Preheat oven to 350 degrees.
Combine flour, baking soda, and salt in a small bowl and set aside. Cream butter and both sugars together. Add pudding mix and beat until blended. Add eggs and vanilla and mix well. Add the flour mixture and mix to combine.
Stir in Cookies n' Cream pieces, chocolate chips, and Oreo chunks.
Form dough into heaping Tbsp-sized balls (golf ball sized or a bit smaller). Bake at 350 degrees for 8-9 minutes. Don't overbake. Let cookies cool on baking sheet for 5 minutes before moving to a cooling rack. Store in airtight container.