Description
Soft, chewy cookies made with large chunks of Oreo cookies, coming together in under 30 minutes for a quick and delicious treat.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 20 standard Oreo cookies, crushed into large chunks
Instructions
- Preheat your oven to 350°F (175°C).
- Place 20 Oreos in a ziplock bag and crush them into large chunks using a rolling pin or hands.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed for 2-3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the flour disappears.
- Gently fold the crushed Oreos into the dough using a spatula.
- Scoop dough into balls and place on parchment-lined baking sheets, leaving 2 inches between each cookie.
- Bake for 9-11 minutes until edges are set but centers are still soft.
- Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Do not overbake the cookies; they will firm up as they cool. Keep Oreo chunks large for better texture. Store in an airtight container with a piece of bread to maintain softness. Do not refrigerate.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Keywords: Oreo cookies, cookies and cream, easy cookies, soft cookies, dessert, baking, family friendly