These oreo cookies are loaded with 2 cups of chopped oreos! Some of the best cookies and cream cookies we’ve tried! Crispy on the outside and chewy on the inside, this is an awesome oreo cookies recipe!

oreo cookies with chocolate chip on brown parchment paper

Let’s take our favorite cookie and put it INSIDE cookies!!

And that’s how oreo cookies were born. We also took America’s favorite cookie (aka the oreo) and put it inside ice cream to make oreo ice cream.

Oreo Cookies Recipe is…

  • loaded with 2 cups of oreos.
  • crispy on the outside, but chewy on the inside!
  • a dupe for cookies and cream cookies.
  • ready to bake in 10 minutes because you don’t chill the dough!
oreo cookies with chocolate chip on brown parchment paper

What Causes Cookies to Spread

Quick answer: lots of things.

  • Not enough flour in the batter. If there isn’t enough flour or structure to the cookie dough, the fat will melt fast, causing the cookies to spread.
  • Too much sugar / too much butter: too much of these ingredients and too little flour mess with the structure of the cookie. It’s about finding the perfect balance. 
  • Melted butter and not refrigerating the dough. Since our recipe doesn’t call for refrigerating the cookie dough before baking it’s crucial to use SOFT not melted butter.
  • Greased cookie sheets. Do not grease your cookie sheets, use parchment paper or silicone baking mats. Greased cookie sheets encourage cookies to spread.
  • Oven temperature. Too high, too low, or hot spots in your oven.
  • Cookie sheets that are warm. This can happen if you are using the same cookie sheet without allowing it to cool between batches. If I am using the same cookie sheet to bake all my cookies, I place it in the fridge for 2 minutes between batches. Ideally, I like to use 2 cookie sheets, so one can cool with cookies on it while the other one is in the oven. 
cookies and cream cookie dough batter in white bowl

Ingredients

  • all purpose flour: flour is necessary to build structure in cookies
  • baking soda: helps to leaven and lift the dough
  • salt: enhances the other flavors
  • butter: adds flavor and tender texture
  • brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
  • granulated sugar: adds sweetness, flavor and encourages browning
  • egg: binds the cookies together by providing structure
  • vanilla extract: adds flavor
  • oreos: the star of the cookie!
  • semi-sweet chocolate chips
oreo cookies dough balls on silicone baking mat

How to Properly Measure Flour

  • Fluff the flour with a fork
  • Use a spoon to scoop the flour into your measuring cup
  • Use a butter knife to level off the flour in the measuring cup

Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cookies. We sure to measure flour correctly anytime you make cookies.

Baking Time Suggestions

For the cookies and cream cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden.

If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.

oreo cookies with chocolate chip on brown parchment paper

Total Time Required

  • 10 minutes to make the cookie dough
  • 14-16 minutes to bake the cookies
  • 15 minutes to cool the cookies

How to Store Cookies

Store these cookies in an airtight container on the counter for up to 5 days. To ensure that cookies stay soft for days, place a piece of bread in the container. The moisture from the bread will be absorbed by the cookies.

oreo cookies with oreo pieces inside
Original oreo cookies photo from 2017

Pro Tips

  • Properly measure the all purpose flour using the spoon and sweep method.
  • Use room temperature butter for easier creaming of the butter and sugar.
  • Use a cookie scoop to form uniform balls. 
  • Press additional oreo pieces on the outside of the dough balls before baking for a loaded cookie presentation like the photos!

I made these last week for a party,  everyone raved about them!  Next time I’ll make a double recipe!

-Barb
oreo cookies with chocolate chip on brown parchment paper

Oreo Cookies

4.46 from 309 ratings
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 24 cookies
These cookies are loaded with 2 cups of chopped oreos! Some of the best oreo cookies or cookies & cream cookies we’ve tried! Crispy on the outside and chewy on the inside!

Ingredients

  • 2 ¾ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups chopped oreos, divided (about 15 cookies), Not oreo crumbs but crushed oreo pieces. Place the oreos in a ziploc bag and use a rolling pin to crush them – then measure out 2 cups.
  • 1 cup semi-sweet chocolate chips, divided
  • 1 cup unsalted butter, room temperature, 2 sticks
  • ¾ cup packed brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350º F.
  • In a medium sized mixing bowl, combine the flour, baking soda, salt, 1 & 1/4 cups oreos, and 1/2 cup chocolate chips. If you do not want to press oreos or chocolate chips on the outside of each dough ball before baking, add all of the oreos and chocolate chips now. Set aside.
  • In a large mixing bowl, beat the butter, brown sugar and granulated sugar with an electric mixer until blended, about 1 minute. Add the in eggs and vanilla, beat again until mixed.
  • Gradually add in the flour mixture, mixing on low or with a spatula just until combined.
  • Line a baking sheet with a silicone baking mat or parchment paper. Use a cookie scoop to form dough balls. Press the remaining oreos and chocolate chips onto the outsides of the dough balls. Place 6-8 cookies on a tray, about 3 inches apart. Bake for 10-12 minutes, or until the edges are light brown and the center is puffy. I like to slightly under bake these cookies so when they cool, they are soft and chewy! Allow the cookies to cool for 15 minutes before removing them from the baking sheet. Store in an air tight container.

Notes

  • Properly measure the all purpose flour using the spoon and sweep method.
  • Use room temperature butter for easier creaming of the butter and sugar.
  • Use a cookie scoop to form uniform balls. 
  • Press additional oreo pieces on the outside of the dough balls before baking for a loaded cookie presentation like the photos!
Cuisine: American
Course: Dessert
Author: Beth
Calories: 283kcal, Carbohydrates: 37g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 165mg, Potassium: 104mg, Fiber: 1g, Sugar: 21g, Vitamin A: 263IU, Calcium: 20mg, Iron: 2mg
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