Big and Chewy Cookies and Cream Cookies
These oversized cookies and cream cookies are chewy and full of crushed Oreo pieces. This is one of my all-time favorite cookie recipes and I've made them a few dozen times with great success.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- about 14 oreo cookies
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually blend in the dry ingredients at low speed just until dough is formed. This shouldn't take very long and you don't want to over mix the dough. Add oreos directly into batter and mix on medium speed until oreos are crushed and blended into dough (this should only take a few seconds!). Gently roll dough into balls about 2 inches in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart.
- Bake about 11-12 minutes until cookies are set in the middle and starting to turn golden around the edges. Cookies will be initially puffy when taken out from oven and will flatten after they cool. Let cookies cool on baking sheet before removing.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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