Bakery Style Oreo Cookies. Thick, soft bakery style chocolate chip OREO cookies. These OREO Cookies and Cream Cookies are soft, chewy and perfect for OREO lovers.
Prep Time15 minutesmins
Cook Time10 minutesmins
Course: Dessert
Cuisine: American
Keyword: bakery style oreo cookies, bakery style oreo cookies and cream cookies, oreo cookies, oreo cookies and cream cookies
Servings: 12
Author: Modern Honey® - www.modernhoney.com
Ingredients
1cupButter, cold(cut into small cubes)
1cupBrown Sugar
1/2cupSugar
2largeEggs
1teaspoonVanilla Extract
3cupsFlour
1teaspoonCornstarch
3/4teaspoonBaking Soda
1/2teaspoonSalt
1cupSemi-Sweet Chocolate Chips
1/2 to 3/4cupWhite Chocolate Chips
20Oreo Cookies(chopped)
Instructions
Preheat oven to 400 degrees. In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes until light and fluffy. This is an important step as it helps the butter to wrap around the sugars to create a creamy texture.
Add eggs and vanilla and mix for 1 minute longer.
Fold in flour, baking soda, cornstarch, and salt...just until combined.Fold in semi-sweet chocolate chips, white chocolate chips and chopped up Oreo cookies.
Lightly roll into balls. You may roll them into 4-ounce, 5-ounce, or 6-ounce cookie dough balls. Bake on a light colored baking sheet for 9-10 minutes. If you use a dark colored baking sheet, the bottoms may become too burnt before the insides of the cookies are baked through. Do NOT overbake!
Let the cookies cool for 10 minutes before removing from the baking pan. If you want the cookies to look more gourmet, add a few Oreo cookies to the tops of the cookies as soon as you remove them from the oven.
Notes
Oreo Cookies -- chop OREO Cookies into chunks and stir into the cookie dough. You may reserve some to place on the top of the cookies as soon as you remove the cookies from the oven.