Get ready to enjoy the ultimate treat with these Bakery Style Oreo Cookies. Picture this: thick, soft chocolate chip OREO cookies straight from your own kitchen. Whether you’re a die-hard OREO fan or just love a good cookie, these Oreo Cookies and Cream Cookies are about to become your new favorite.
Bakery Style Oreo Cookies and Cream Cookies
Ingredients
- 1 cup Cold Butter cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 to 3/4 cup White Chocolate Chips
- 20 Oreo Cookies chopped
Instructions
- Preheat your oven to 400 degrees. In a big mixing bowl, blend together cold, cubed butter, brown sugar, and sugar until it’s light and fluffy. This step is crucial—it makes the butter create a creamy texture with the sugars.
- Add eggs and vanilla, and mix for an extra minute.
- Fold in flour, baking soda, cornstarch, and salt—just until everything’s combined. Now, add in the good stuff: semi-sweet chocolate chips, white chocolate chips, and chopped Oreo cookies.
- Roll the dough into light balls. You can choose between 4-ounce, 5-ounce, or 6-ounce cookie dough balls. Bake them on a light-colored baking sheet for 9-10 minutes. Pro tip: If your baking sheet is dark, the bottoms might burn before the insides are fully baked, so be cautious. Whatever you do, don’t overbake!
- Let the cookies cool for 10 minutes before taking them off the baking pan. For a gourmet touch, place a few Oreo cookies on top of the cookies as soon as they come out of the oven.