Oreo Chocolate Chip Cookies
User Reviews
5
Oreo Chocolate Chip Cookies
Description
The Oreo Chocolate Chip Cookies use cold butter to prevent a thin dough resulting in cookies that hold a thick, scoopable shape. Sugars are creamed with butter to build sweetness and texture followed by eggs and vanilla for moisture and flavor. Flour, baking soda, and salt form the structure while chocolate chips and crushed Oreos add pockets of melted chocolate and crunchy cookie fragments throughout.
Baking produces cookies that are slightly crisp on the edges with a soft, barely set center. This texture is achieved by baking just until the middle is set but not fully hardened. The thick dough and ice cream scooper portioning create uniform, domed cookies that maintain their shape and feature visible mix-ins.
These cookies can be stored at room temperature for up to four days and freeze well, allowing preparation in advance. The recipe accommodates gluten-free flour blends and Oreo varieties, enabling dietary flexibility. Using cold butter, as directed, is vital to achieve the optimal dough consistency and cookie texture.
Ingredients
- 1 cup butter cold
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 egg
- 3 ½ cups flour gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- pinch salt optional, sea salt
- 1 tsp vanilla extract
- ⅔ cup chocolate chips
- ⅔ cup Oreo cookie gluten free or regular, lightly crushed
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line baking pan with parchment paper.
- First, add cold butter, granulated sugar and brown sugar to the bowl of a stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Then, add in eggs and vanilla extract. Stir to combine.
- Add in flour, baking soda and sea salt. Stir until a thick dough is formed.
- Fold in chocolate chips and crushed Oreos.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Space them at least 2 inches apart.
- Bake for 9 to 10 minutes or until cookies are barely set in the middle.
- Finally, remove from oven. Cool on pan for 5 minutes before carefully transferring to a cooling rack.
Notes
- Use cold butter directly from the fridge to keep the dough thick and manageable.
- Both gluten-free and all-purpose flours can be used to suit dietary needs.
- Gluten-free or regular Oreos work well, and different Oreo flavors may be substituted.
- Portion dough with an ice cream scooper to create evenly sized, domed cookies.
- Bake cookies until just set in the center; avoid overbaking to maintain a soft interior.
- Store baked cookies in an airtight container at room temperature for up to four days.
- This cookie dough freezes well for future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18large cookies
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 176mg | 7% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 342IU | 7% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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