Chocolate Chip Oreo Cookies – A cookie in a cookie! That’s what these pretty much are. Bake a batch soon, they are sure to become a favorite. Chocolate chips and Oreo’s are a winner. Enjoy!
When I first started thinking up a new chocolate chip cookie recipe, I didn’t think of putting chopped up Oreos in the batter. Then when looking through my pantry and noticing that I had two bags of unopened Oreos, that’s when decided to make a recipe with those gems. Love the idea of a cookie in a cookie. Well, these came out great and the whole family loved them. My daughter was visiting from Law School and grabbed a bunch to share with her roommates. I ended up baking another batch the next day. That’s how fast they went. Try these soon, they will surely be a hit with your family and friends too.
Chocolate Chip Oreo Cookies
Ingredients:
- 1 stick softened butter or vegan margarine
- 1/4 cup plus 2 tbsp packed light brown sugar
- 1/4 cup plus 1 tbsp granulated sugar
- 1 large egg slightly beaten
- 1 1/2 tsp vanilla extract
- 1 cup all purpose unbleached white flour
- 1/4 cup whole wheat pastry flour or, use all white flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea or kosher salt
- 9-12 Oreo’s crunched up into small to medium pieces
- 1 cup semisweet chocolate chips
Directions:
- Preheat oven to 350 degrees, line cookie sheets with parchment paper, set aside.
- In a large mixing bowl, cream butter and sugars until well combined and creamy. Add in vanilla, and egg. Mix until combined.
- In another mixing bowl, combine all dry ingredients with a whisk to combine and break up any clumps.
- Add dry into wet ingredients. Makes sure all the dry ingredients are well combined into batter.
- Toss in chocolate chips and Oreo’s. Mix just until incorporated.
- Using a cookie scoop, place on cookie sheet with at least 2 inches apart. Bake for about 10 minutes. Try not to over bake. Cookies should spring back when gently pressed on top and are lightly browned.
- Cool on wire rack for 5 minutes. Then slide parchment paper onto wire rack and cool for another 15 minutes. Cookies can be stored in sealed container up to 3 days on counter or in fridge up to 5 days.
Enjoy the cookie in a cookie!
Chocolate Chip Oreo Cookies
Ingredients
- 1 stick unsalted butter or vegan margarine
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, slightly beaten
- 1 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 cup whole wheat pastry flour, or use all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea or kosher salt
- 9 Oreo’s crunched up into small to medium pieces
- 1 cup semisweet chocolate chip cookies
Instructions
-
1.Preheat oven to 350 degrees, line cookie sheets with parchment paper, set aside.
2.In a large mixing bowl, cream butter and sugars until well combined and creamy. Add in vanilla, and egg. Mix until combined.
3.In another mixing bowl, combine all dry ingredients with a whisk to combine and break up any clumps.
4.Add dry into wet ingredients. Makes sure all the dry ingredients are well combined into batter.
5.Toss in chocolate chips and Oreo’s. Mix just until incorporated.
6.Using a cookie scoop, place on cookie sheet with at least 2 inches apart. Bake for about 10 minutes. Try not to over bake. Cookies should spring back when gently pressed on top and are lightly browned.
7.Cool on wire rack for 5 minutes. Then slide parchment paper onto wire rack and cool for another 15 minutes. Cookies can be stored in sealed container up to 3 days on counter or in fridge up to 5 days. Enjoy!
Total deliciousness!
For a twist on the original Oreo, check out something different and just as delicious.
White Chocolate Chip Lemon Oreo Cookies
