Oreo Pudding Cookies with Cookies 'n' Cream Hershey's Chocolate!

I really, really want a VitaMix!!

And now we all have a chance to win one for free!!

To celebrate the success of the world's first Flaxmilk, Flax USA is
giving away a Vitamix Machine to one of their lucky Facebook fans! You
could bring home the same power and performance, in a blender,
experienced by chefs and restaurants around the globe and start making
smoothies, soups, frozen desserts and more.  Just "like" Flax USA on
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http://www.facebook.com/flaxusa?v=app_181335378572390&rest=1


I also made some delicious cookies that I'm excited to share with you guys!  These cookies can be best described as "Oreo cookies that have the texture of a chocolate chip cookies." So basically better Oreo's.  I used my standard chocolate chip cookie recipe and decreased the amount of flour by a little bit and it made the most amazing cookies.  They're pretty chewy on the inside and the outsides are semi-crunchy.  The best 
part is the bites with the Cookies and Cream Hershey's Chocolate in them.  These are so good! 

Oreo Pudding Cookies with Cookies and Cream Hershey's 
Chocolate

1/2 cup (1 stick) unsalted butter, very soft
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
1/4 teaspoon baking soda
1 1/2 cups All-Purpose Flour
1 packet (4.2 oz) Oreo Cookies 'n' Cream Pudding
1 bar Cookies 'n' Cream Hershey's Chocolate, crushed
1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 375.
2. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Oreo pudding, mixing until blended. Stir in the chips and crushed Hershey's bar.
3. Scoop rounded tablespoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
4. Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn't brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.