Oreo and Chocolate Chip Cookies
A super soft and chewy dough that's packed with the crunchy chocolate texture of Oreos. Sprinkled with chocolate chips and baked to perfection, these cookies will be your new favourite dessert!
Servings 20 cookies
Ingredients
- 1 ½ cups all purpose flour
- ½ cup salted butter
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 5-7 Oreo cookies chopped
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉ and prepare a baking sheet by greasing it with butter or lining it with parchment paper, tin foil or a silicone baking mat.
- In a large bowl, add the butter and brown sugar. Using a hand mixer, mix on medium-high for 1-2 minutes or until incorporated and lightly fluffy. Add the white granulated sugar and mix again until incorporated.
- Add the egg and vanilla extract and mix. Add the all purpose flour, salt and baking soda and mix for the last time (this can be done with a spatula instead of the hand mixer).
- Using a wooden spoon or spatula, fold in the chopped Oreo cookies and chocolate chips until they are just incorporated.
- Using a cookie scoop or spoon, distribute 1-2 tbsp of dough onto the prepared baking sheet, making sure they are evenly spread apart.
- Bake the cookies for 10-12 minutes. The cookies will look slightly underbaked but remove them from the oven. Just make sure the bottom of the cookies are a light golden brown and then let them cool for at least 5-10 minutes. Enjoy!
Notes
Substitutions and add-ins
- Gluten free flour
- To make these cookies gluten free, use gluten free all purpose 1:1 flour in the same amount that’s recommended for the all purpose flour. You may not get the same chewy texture with the gluten free flour but the flavour will be very similar!
- Unsalted butter
- I use salted butter in baking because I feel like a little extra salt goes a long way in amplifying the flavour. However, you can use unsalted butter if that’s what you have or if you’re being mindful of your sodium intake.
- Coconut oil
- This can be used instead of the butter and for extra coconut flavour. Make sure that it’s at room temperature before mixing it with the brown sugar.
- Other types of brown sugar
- Any kind of brown sugar will work in this recipe.
- Sweetened or unsweetened shredded coconut
- You can use whatever product you have available. This can also be a way to adjust the sweetness of the cookies. If you want them extra sweet, use sweetened shredded coconut.
- Flaked coconut
- If you want larger chunks of dried coconut in the cookies, use flaked coconut instead of shredded!
- Chopped nuts
- Nuts such as almond, pistachios, pecans and walnuts could all be chopped and added to the cookie batter for more crunch. Just make sure to buy the unsalted version.
- Mini chocolate chips or chocolate chunks (white, milk, semi-sweet or dark)
- Feel free to play around with the size and shape of the added chocolate.
Dietary considerations
- Gluten free: use gluten-free 1-to-1 baking flour instead of all-purpose flour. Use gluten-free Oreos instead of regular Oreos.
- Dairy free: opt for dairy free butter and chocolate chips.
- This recipe is already nut free.