Bullet Hole Cookies

When I was in college, we would frequently head to the cafe in the student union building after swim practice in the evening. Some of the usual dinner options choosen by my fellow swimmers and me were the pizza bagel, the TBLT (turkey, bacon, lettuce and tomato), veggie burgers and sometimes even their cheese fries--hey, we were collegiate athletes training from 2-3 hours each day! However, no matter what we choose for the main course, we always finished off the meal with 2 or 3 of the Bullet Hole (sometimes referred to as "the butthole") oreo cookies. Just last week one of my friends from college emailed me with the link to a recipe for these fabulous cookies. I made them last night and it took me right back... they did not disappoint!

Recipe - Makes 20 - 30 cookies*
Adapted from AllRecipes

Ingredients:

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips
* 20 oreos, crushed (I used double stuff!)

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.
5. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.*
6. Bake for 14minutes in the preheated oven, or until the edges are lightly toasted (important--you want them to be chewy and not crisp if you are looking for authentic bullet hole taste!). Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.**

* I got 30 cookies but I made mine a lot smaller. I scooped by rounded tablespoons. 1/4 cup seemed way too big.
** I baked them for 14 minutes and they were perfect. Chewy, but not underbaked.