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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!
Course Cookies, Dessert
Cuisine American
Keyword chocolate chip cookies, cookies, Oreo's
Author Pam


  • 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


  1. 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!