Oh, I was so excited to make these cookies this week. I’d actually picked these out last week, but I knew what I was making last week and I figured they would be perfect. My husband is a big fan of chocolate chip cookies, and these are a very interesting variation of a traditional chocolate chip cookie. I’ve made a couple of “cookies and cream” things over the years and they are usually a bit hit.
As is true for any chocolate chip cookie variation, these are very quick to put together. No chilling, no multiple steps, just mix and go. Chopping up the Oreos maybe takes the longest, and that doesn’t take long at all. My husband was thrilled, too, that the recipe only uses 14 Oreos, so there are many left over. Oreos aren’t something that we have around the house that often. You can’t really replicate an Oreo at home; homemade versions are never quite right.
This recipe made 5 dozen cookies, which is quite a lot! The dough is really tasty, so you know that the cookies are going to be good. I had to bake mine a little longer than the original recipe specified, but the baking time depends a lot of the size of the cookie. These are perfectly crispy on the outside, with the lovely sweetness of the white chocolate and the trademark Oreo flavor. These are certainly a winner!
White Chocolate Oreo Cookies
¾ cup butter, softened
¾ cup sugar
¾ cup packed brown sugar
1 teaspoon vanilla
2½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
14 Oreo cookies, coarsely chopped
2 cups white chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, combine the butter, sugar and brown sugar. Beat on medium until light. Add the eggs and vanilla and beat again on medium until incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixer running on low, gradually add the flour mixture, beating just until incorporated. Stir in the chopped Oreos and white chocolate chips with a spatula.
Drop tablespoonfuls of dough onto the prepared baking sheet. Bake for 10-12 minutes, until lightly browned. Allow to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Recipe from The Recipe Critic