Get the Recipe: Oreo Chocolate Chip Cookies
These Oreo chocolate chip cookies are chewy, gooey and incredibly delicious! They are perfect for chocolate lovers, birthdays, holidays and special occasions. These cookies are loaded with Oreos and flavor!
Ingredients
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 eggs
- 3 ½ cups flour, gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- pinch sea salt, optional
- 1 tsp vanilla extract
- ⅔ cup chocolate chips
- ⅔ cup lightly crushed Oreos, gluten free or regular
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line baking pan with parchment paper.
- First, add cold butter, granulated sugar and brown sugar to the bowl of a stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Then, add in eggs and vanilla extract. Stir to combine.
- Add in flour, baking soda and sea salt. Stir until a thick dough is formed.
- Fold in chocolate chips and crushed Oreos.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Space them at least 2 inches apart.
- Bake for 9 to 10 minutes or until cookies are barely set in the middle.
- Finally, remove from oven. Cool on pan for 5 minutes before carefully transferring to a cooling rack.
Notes
- Use cold butter right from the fridge. This helps prevent the dough from being too thin.
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- Likewise, both gluten free Oreos and regular Oreos work well. Any flavor of Oreos can be used.
- Cookie dough will be thick.
- Use an ice cream scooper to scoop the dough. This creates beautiful domed, thick cookies!
- Bake cookies until just barely set in the middle. Do not over bake.
- Store in an airtight container at room temperature for up to 4 days.
- These cookies freeze well!
Calories: 313kcal, Carbohydrates: 44g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 176mg, Potassium: 66mg, Fiber: 1g, Sugar: 20g, Vitamin A: 342IU, Calcium: 21mg, Iron: 2mg