Description
Enjoy these deliciously chewy Oreo Chocolate Chip Cookies that combine the classic flavors of chocolate chips and crunchy Oreo cookies into a soft, flavorful treat. Perfect for sharing or indulging as a sweet snack, these cookies have a delightful texture with golden edges and a soft center.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter (room temperature)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup crushed Oreos
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In another large bowl, cream the room temperature unsalted butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy, which adds air for a tender cookie.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing thoroughly after each addition. Then add the vanilla extract and combine well.
- Mix Dry Ingredients into Wet: Gradually incorporate the previously combined dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough.
- Add Chocolate Chips and Oreos: Gently fold in the semi-sweet chocolate chips and crushed Oreo cookies to distribute them evenly throughout the dough.
- Scoop Dough onto Baking Sheets: Using a tablespoon-sized scoop, drop the dough onto the prepared baking sheets, spacing them approximately two inches apart to allow room for spreading.
- Bake and Cool: Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft. Let the cookies cool slightly on the pan before transferring them to a wire rack or serving.
Notes
- For softer cookies, avoid overbaking; remove from oven as soon as edges start turning golden.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips as preferred.
- Ensure butter is at room temperature for easier creaming and better texture.
- Crushing Oreos can be done using a food processor or by placing them in a sealed bag and using a rolling pin.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
