Oreo Cookie Recipe
Loaded with 2 cups of crushed Oreos, this oreo cookies recipe is crispy on the edges and chewy in the center. No chilling required, just mix, scoop, and bake.
Servings: 24 cookies
Ingredients
- 2 ¾ cups (330g) 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 (226g) unsalted butter room temperature
- ¾ cup (161g) packed brown sugar
- ¾ cup (149g) 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.2 ¾ cups (330g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 cups chopped oreos, divided (about 15 cookies), 1 cup semi-sweet chocolate chips
- 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.1 cup (226g) unsalted butter, ¾ cup (161g) packed brown sugar, ¾ cup (149g) granulated sugar, 2 large eggs, 1 tsp vanilla extract
- 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.2 cups chopped oreos, divided (about 15 cookies), 1 cup semi-sweet chocolate chips
Video
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
To Store: Keep cookies in an airtight container at room temperature for up to 5 days. Toss a slice of bread in with them and the cookies stay soft, since the bread takes the moisture hit instead of your cookies.
To Make Ahead: Scoop the dough into balls and refrigerate them, covered, for up to 3 days before baking. Let the dough balls sit at room temperature for about 10 minutes before they go in the oven so they bake evenly.
To Freeze: Freeze scooped, unbaked dough balls on a tray until solid, then transfer them to a freezer bag for up to 3 months. Bake straight from frozen and add 2 to 3 extra minutes to the bake time. Already baked cookies freeze well too, in an airtight container for up to 3 months, and thaw at room temperature in about an hour.
Nutrition
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