Oreo Chocolate Chip Cookies
User Reviews
5
Oreo Chocolate Chip Cookies
Description
The Oreo Chocolate Chip Cookies feature a rich dough made with both brown and granulated sugars, softened butter, and eggs to create a creamy base. Chopped Oreos and chocolate chips add contrasting textures and flavors — the crunchy bits of Oreo cookie with their chocolate wafers and cream filling give a unique crunch, balanced by the melt of white or semisweet chocolate chips. The cookie dough is shaped into balls and baked at 350°F until golden around the edges while remaining soft inside.
The method includes careful mixing to avoid overworking the dough, maintaining thickness, and hand-stirring in chunks of Oreos and chips to distribute evenly. Cooling the cookies slightly on the baking sheet before transferring helps them set without breaking. These cookies freeze well after baking and can be stored airtight for up to three days at room temperature. Variations with flavored Oreos can customize the taste while avoiding options like double-stuffed Oreos which add too much cream filling.
Serving these with milk or alongside coffee offers a classic snack experience. They make a fun dessert for gatherings or a homemade gift. Cookie sheets lined with parchment or silicone mats prevent sticking and spreading.
Line cookie sheets with parchment paper to promote even baking and prevent excess spreading.This recipe works well with various Oreo types and chocolate chip flavors, but avoid double-stuffed Oreos due to excess cream.Reserve some extra chips and Oreo crumbs to press on top of cookies for a decorative finish before baking.Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze up to three months, thawing before serving.
Ingredients
- 1 cup butter softened, unsalted
- ¾ cup brown sugar packed
- 1 cup granulated sugar
- 2 egg
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 20 Oreo cookies chopped
- 1 cup white chocolate chips or semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a reusable baking mat.
- Blend together butter, sugars, eggs, and vanilla over medium speed with an electric mixer until smooth and creamy, about 1 minute.
- In a medium sized bowl, sift together the flour, salt, and baking soda. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined. Dough will be very thick.
- Using a rubber spatula or wooden spoon, carefully stir in the chopped oreos and chocolate chips by hand. Roll the dought into balls (about 2 tablespoons each) and place on the prepared cookie sheets.
- Bake cookies about 10-12 minutes, then remove from oven and allow to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Line cookie sheets with parchment paper to promote even baking and prevent excess spreading.
- This recipe works well with various Oreo types and chocolate chip flavors, but avoid double-stuffed Oreos due to excess cream.
- Reserve some extra chips and Oreo crumbs to press on top of cookies for a decorative finish before baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze up to three months, thawing before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 102mg | 4% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
