Oreo Cookie

These cookies and cream cookies have been a weekend favorite at my place for years—especially when you want that classic cookies-and-milk flavor, but baked into a warm, chewy treat straight from the oven. If you love Oreos and chocolate chip cookies separately, just wait till they join forces in one dough ball. It’s the kind of cookie that disappears quickly from the counter, especially if you’ve got friends over or hungry teenagers lurking nearby.

What Makes These So Irresistible

There’s something nostalgic and fun about folding crushed Oreos into a cookie dough. It feels playful, like something you’d dream up as a kid—and the result is genuinely delicious. These cookies come out perfectly crisp at the edges with soft, chewy centers. And the best part? You don’t need to chill the dough, so you can go from zero to fresh-baked in about 30 minutes.

I often make a batch on Sunday nights, just to have something sweet around for the start of the week. They’re also great for bake sales, potlucks, or those “I need a cookie now” moments. The Oreos melt into the dough just slightly, giving you that rich cookies-and-cream flavor in every bite.

Ingredients You’ll Need

• All-purpose flour – This holds everything together. I always fluff my flour before measuring it to keep things light.

  
  

• Baking soda – A little lift goes a long way.

  
  

• Salt – Just enough to round out the sweetness.

  
  

• Unsalted butter – I let it sit out while I prep the other ingredients so it’s nice and soft when mixing.

  
  

• Brown sugar – For that deeper sweetness and soft texture.

  
  

• Granulated sugar – This helps get that golden finish on the outside.

  
  

• Egg – Binds everything and keeps the texture right.

  
  

• Vanilla extract – Brings the flavor full circle.

  
  

• Oreos – Roughly crushed, not powdered. I like to keep some big chunks for texture.

  
  

• Semi-sweet chocolate chips – Just enough chocolate to make them rich without overpowering the Oreos.

Let’s Bake These Cookies

1. Preheat and prep your pan.
Set your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. If I’m baking multiple batches, I rotate two pans to keep things moving.

2. Mix the dry stuff.
In one bowl, whisk together the flour, baking soda, salt, Oreos, and chocolate chips. I like to crush the Oreos by hand or with a rolling pin—messy but fun.

3. Cream the butter and sugars.
In a bigger bowl, beat the softened butter with both sugars for about a minute until fluffy. You’re looking for that pale, creamy consistency.

4. Add eggs and vanilla.
Crack in the egg and pour in the vanilla. Mix until just combined.

5. Bring it all together.
Slowly stir the dry mix into the wet, either with a mixer on low or a sturdy spatula. Don’t overwork it—stop when you don’t see any streaks of flour.

6. Shape your cookies.
Scoop 2-tablespoon-sized dough balls and gently roll them between your hands. Press a few extra Oreo bits or chocolate chips on top for looks.

7. Bake and cool.
Bake for 10–12 minutes, one tray at a time. The edges should look set, but the centers will still be soft—that’s what gives you the chewy middle. Let them cool on the tray for 15 minutes before moving.

Real-Life Cookie Troubles

If your cookies are spreading too much, here’s what might be going on:

• Flour issues: Too little flour = flat cookies. Too much = dry ones. I always fluff and spoon into the cup, then level with a knife.

  
  

• Butter too soft or melted: You want soft, not melty. If you forgot to take it out early, microwave it in short 5-second bursts but stop before it’s liquid.

  
  

• Hot pans: If you’re reusing a baking sheet from the last batch, give it a few minutes to cool—or pop it in the fridge for a bit.

  
  

• Greased pans: Skip the oil—use parchment or silicone mats so the dough doesn’t slide around and spread too fast.

How I Measure Flour Without a Scale

I rarely reach for a scale at home unless I’m baking something super precise. Instead:

1. Fluff the flour with a spoon to break it up.

   
   

2. Spoon it into the measuring cup.

   
   

3. Level it with the back of a knife.

   
   

It’s a simple habit that makes a big difference in the final cookie texture.

Timing Breakdown

• 10 minutes to mix the dough

  
  

• 14–16 minutes to bake

  
  

• 15 minutes cooling on the tray

  
  

I usually start cleaning up during the bake and reward myself with a warm cookie at the end.

Storing for Maximum Softness

Keep the cookies in an airtight container on the counter. They’re best in the first 3 days but can last up to 5. If you want to keep them soft, add a slice of bread to the container. I learned that from my mom—it really works. The cookies stay soft, and the bread dries out instead.

Cookie Tips From My Kitchen

• Spoon and sweep the flour—never pack it in.

  
  

• Room temp butter is your best friend. Cold butter doesn’t cream well, and melted butter leads to flat cookies.

  
  

• I always use a cookie scoop. It keeps things neat, and the cookies bake evenly.

  
  

• Press a few extra Oreo bits on top before baking. It gives you that bakery-style look without any extra effort.

  
  

Size Matters (At Least With These Cookies)

The ones in my photos? Big. I used 3 heaping tablespoons of dough per cookie and baked for 14–16 minutes. If you go smaller, shave off a couple minutes from the bake time to avoid overbaking. Underdone centers turn perfectly chewy as they cool.

Let me know if you bake these! I’d love to hear how you made them your own—maybe with white chocolate chips or a peanut butter twist? That’s the beauty of baking at home—there’s always room to play.

Try other Cookies recipes:

• Meringue Cookies
• Lactation Cookies
• Gluten-Free Sugar Cookies