Oreo Chocolate Chip Cookies
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 5 days. Enjoy!
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup crushed Oreo cookies about 10-12 cookies
Instructions
- Preheat Oven:Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars:In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla:Beat in the eggs, one at a time, until well combined. Then, mix in the vanilla extract.
- Combine Dry Ingredients:In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Wet and Dry Ingredients:Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Chocolate Chips and Oreo Cookies:Gently fold in the chocolate chips and crushed Oreo cookies until evenly distributed throughout the dough.
- Scoop Dough:Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers may still look slightly underbaked, but they will continue to set as they cool.
- Cool:Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy:Once cooled, serve and enjoy your deliciously chewy Oreo chocolate chip cookies!