Description
Delightful Oreo Cookies and Cream Cookies blend classic comfort with bakery-style indulgence. Rich chocolate chunks and crushed Oreos create a nostalgic treat that promises pure cookie bliss you won’t forget.
Ingredients
Scale
Main Ingredients:
- 3 cups Flour
- 2 large Eggs
- 1 cup Butter, cold (cut into small cubes)
- 20 Oreo Cookies (chopped)
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 to 3/4 cup White Chocolate Chips
Sugars:
- 1 cup Brown Sugar
- 1/2 cup Sugar
Seasonings and Leavening Agents:
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
Instructions
- Prepare a spacious mixing vessel and whip softened butter with brown and white sugars using an electric mixer until the mixture transforms into a pale, airy consistency with soft peaks forming.
- Incorporate eggs and vanilla extract, blending thoroughly until the mixture becomes smooth and uniform in texture.
- Gently sift dry ingredients – flour, baking soda, cornstarch, and salt – directly into the wet mixture, folding with minimal strokes to prevent overworking the dough.
- Delicately introduce semi-sweet chocolate chips, white chocolate chips, and crushed Oreo cookies, distributing evenly throughout the mixture with minimal stirring.
- Using clean hands, form the dough into generously sized spheres, approximately 4-6 ounces each, ensuring consistent shape and size.
- Position cookie dough balls onto a light-colored baking sheet, maintaining adequate spacing to allow for spreading during baking.
- Slide the baking sheet into a preheated oven set at 400 degrees, monitoring closely and removing after 9-10 minutes when edges appear golden but centers remain slightly soft.
- Allow cookies to rest on the baking sheet for 10 minutes, enabling them to set and firm up without direct heat.
- Optional: Garnish freshly baked cookies with additional whole or crumbled Oreo cookies for an elevated, bakery-style presentation.
Notes
- Soften butter at room temperature for easier creaming and smoother texture.
- Chill dough for 30 minutes before baking to prevent excessive spreading and maintain thick cookie shape.
- Use parchment paper or silicone baking mat to prevent sticking and ensure even baking.
- Customize cookie size based on preference, larger cookies will need slightly longer baking time.
- For gluten-free version, replace wheat flour with 1:1 gluten-free baking flour blend.
- Reduce sugar by 25% if you prefer less sweetness or want a more balanced flavor profile.
- Store cooled cookies in airtight container at room temperature for up to 5 days to maintain freshness.
- Freeze unbaked cookie dough balls for quick future baking, adding 1-2 minutes to baking time when cooking from frozen state.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg