Cookies ‘N’ Cream Cookies

• 2 sticks Unsalted Butter
• 2-1/4 cups Bread Flour
• 3/4 teaspoons Salt
• 1 teaspoon Baking Soda
• 1/4 cups Sugar
• 1-1/4 cup Brown Sugar
• 1 whole Egg
• 1 whole Egg Yolk
• 2 Tablespoons Milk
• 1-1/2 teaspoon Vanilla Extract
• 2 cups Chopped Oreos

1. Melt the butter in a heavy-bottomed medium saucepan over low heat (or the microwave, which I think is quicker). Sift together the flour, salt, and baking soda and set aside.
2. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the cookies.
3. Chill the dough for 1 to 1 1/2 hours (or overnight if you want).
4. Heat oven to 375 degrees F. Scoop dough onto parchment-lined baking sheets. Bake for 10 minutes or until golden brown.
5. Cool completely and store in an airtight container.
6. To make chocolate cookies: Use only 2 cups of flour and add 1/4 cup cocoa powder. Mix in a 1/2 cup chocolate chips along with the cookies.
7. (Recipe adapted from Alton Brown.)

butter, bread flour, salt, baking soda, ubc, brown sugar, egg, egg, milk, vanilla, oreos

Taken from tastykitchen.com/recipes/desserts/cookies-n-cream-cookies/ (may not work)