My kids are obsessed with Oreos — they’ll twist every cookie apart, lick off the filling, and hand me back the broken chocolate wafers. I can’t blame them; if I were four, I’d do the same. Now that I know better, I claim the crunchy cookies. Together we’ll polish off an entire Oreo: that’s parenting, right? Eating the bits the kids leave behind.
These cookies turned out slightly sweeter than I prefer, which is hard to avoid when you bake cookies that include other cookies. Texture-wise they were excellent: crisp edges with a chewy center. I’d definitely make them again.
The recipe that inspired this version comes from Dinner Then Dessert. I adapted it slightly to suit our tastes and to add an extra Oreo punch.
Oreo Chunk Cookies
June 11, 2020
by kim
Category
cookies, dessert
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Oreos, processed to a very fine crumb
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 14 quartered Oreos
Instructions
- Cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Beat in the vanilla and eggs until well combined.
- Stir in the flour, baking soda, salt, and the finely processed Oreo crumbs until just mixed.
- Fold in the quartered Oreo pieces gently by hand so they stay chunky.
- Refrigerate the dough for at least one hour to firm up.
- Preheat the oven to 350°F (175°C).
- Drop dough by rounded tablespoons or scoop into balls onto a baking sheet, spacing cookies apart.
- Bake for 15 to 17 minutes, until the edges are set and lightly golden. Let cool on the pan for a few minutes, then transfer to a wire rack to finish cooling.
Tags
cookies
dessert
oreo
https://lovintheoven.com/oreo-chunk-cookies/
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