Irresistible Oreo Chocolate Chip Cookies: The Ultimate Chewy & Crispy Recipe
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Prepare to fall in love with these utterly delicious Oreo Chocolate Chip Cookies! Imagine your favorite classic chocolate chip cookie, elevated to an extraordinary level with the magical addition of America’s favorite cookie: Oreos. These cookies aren’t just good; they’re a dream come true for any cookie enthusiast. Each bite offers a delightful symphony of textures and flavors, featuring both finely crushed Oreo crumbs that melt into the dough and generous chunks of Oreos, alongside an abundance of rich chocolate chips.
What truly sets these cookies apart is their impeccable texture profile. They boast perfectly crispy edges that give way to a gloriously soft and delightfully chewy center. This isn’t just another cookie recipe; it’s an experience waiting to happen. The best part? You don’t need any fancy equipment. A simple hand whisk and a spatula are all you require, making this recipe incredibly easy and accessible for bakers of all skill levels. If you’re an Oreo lover, get ready to make these irresistible Oreo chocolate chip cookies a staple in your baking repertoire!
These Oreo chocolate chip cookies are designed for speed and simplicity, quickly becoming your go-to treat. They take your beloved classic chocolate chip cookies to an exciting new dimension by generously incorporating crunchy Oreo pieces and creamy Oreo crumbs throughout the dough. The dynamic interplay of textures, from the delightful crispness of the edges to the wonderfully soft and chewy interior, is what truly makes these cookies exceptional. While the baking process itself is straightforward, the only real challenge is patiently waiting the mandatory hour for the cookie dough to chill in the fridge – a crucial step for achieving that perfect chewy texture and preventing excessive spreading.
Each cookie is generously loaded with both the iconic flavor of Oreos and the classic indulgence of chocolate chips, creating a harmonious blend that’s simply irresistible. The combination is so effortless and utterly scrumptious that you’ll find yourself reaching for this recipe repeatedly. They pair perfectly with a tall, cold glass of milk, making them an ideal snack or dessert for any occasion, from casual family gatherings to a cozy night in.
If you’re looking to expand your cookie baking adventures, be sure to explore more delightful recipes such as Nutella Peanut Butter Cookies, Chocolate Chip Marshmallow Cookies, and Bakery Style Chocolate Chip Cookies. Each offers a unique twist to satisfy every cookie craving.
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WHY THESE OREO CHOCOLATE CHIP COOKIES ARE A MUST-TRY
- Effortlessly Easy to Make: Forget about lugging out heavy stand mixers or dealing with complicated steps. This recipe is incredibly beginner-friendly, requiring only a mixing bowl and a hand whisk. The simplicity means less cleanup and more time enjoying your delicious homemade Oreo chocolate chip cookies. It’s designed to be a stress-free baking experience, perfect for a spontaneous craving!
- Perfect Crispy Edges with a Soft, Chewy Center: Achieving that coveted balance of textures is key to a truly great cookie, and this recipe absolutely nails it. The combination of melted butter, brown sugar, and a precise baking time ensures that each cookie develops a delightful golden-brown crispness around its edges, while maintaining a wonderfully soft, moist, and chewy interior. It’s the best of both worlds in every single bite.
- Abundance of Oreos and Chocolate Chips: We don’t skimp on the good stuff here! These cookies are packed to the brim with generous amounts of both Oreo crumbs and chunky Oreo pieces, ensuring that the iconic chocolatey flavor and satisfying crunch of Oreos are present throughout. This is complemented by plenty of rich chocolate chips, creating a decadent, flavor-packed treat that will satisfy even the most intense sweet tooth.
KEY INGREDIENTS FOR PERFECT OREO CHOCOLATE CHIP COOKIES
Understanding the role of each ingredient is essential for baking truly exceptional cookies. Below are some of the star components for this Oreo chocolate chip cookie recipe. For the complete list of ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this page.
- Oreos: The star of the show! For the best results, use classic regular Oreos. This recipe brilliantly incorporates Oreos in two forms: some are finely crushed into crumbs, which infuse the entire cookie dough with that signature chocolatey flavor, while others are broken into larger pieces, providing delightful bursts of crunchy texture in every bite. This dual approach ensures maximum Oreo impact.
- Chocolate Chips: To complement the sweetness of the Oreos, I highly recommend using high-quality semi-sweet dark chocolate chips. Their slightly bitter notes provide a perfect contrast, preventing the cookies from becoming overly sweet. Feel free to use your favorite brand, but ensure they are a good baking quality to hold their shape and melt beautifully.
- Butter: The butter is melted gently over low heat and then allowed to cool. Using melted butter, as opposed to softened butter, contributes significantly to the chewy texture of these cookies. It also helps to prevent overmixing the dough, which can lead to tough cookies. Make sure it’s cooled to avoid cooking the eggs when they are added.
- Brown Sugar: This ingredient is crucial for achieving the wonderfully soft and chewy texture that defines these cookies. Brown sugar contains molasses, which not only adds a deeper, richer flavor but also contributes more moisture to the cookie dough compared to granulated sugar. This extra moisture is key to keeping the cookies tender and chewy for longer.
- Egg: For optimal emulsification and a smoother, more uniform cookie dough, it’s vital to allow your egg to come to room temperature. Take it out of the refrigerator 1-2 hours before you plan to start baking. A room temperature egg incorporates more easily and evenly into the butter and sugar mixture, leading to a better overall cookie texture.
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR OREO CHOCOLATE CHIP COOKIES
Baking these incredible Oreo Chocolate Chip Cookies is a straightforward process, and you’ll be amazed at how easily these come together without needing an electric mixer. All you’ll need are two large bowls, a trusty hand whisk, and a rubber spatula. Follow these detailed steps to create your perfect batch of cookies. The full, comprehensive recipe with exact measurements is provided in the recipe card below.
STEP 1: Melt the Butter and Prepare Your Wet Ingredients. Begin by gently melting the butter in a small saucepan over a low-medium heat. The goal here is to melt it without letting it bubble or brown, as this can affect the moisture content and flavor. Once melted, pour the butter over the granulated sugar and brown sugar in a large mixing bowl. Allow this mixture to sit and cool slightly while you gather and prepare your other ingredients. This cooling period is important to prevent the egg from scrambling when added later.
STEP 2: Combine the Dry Ingredients. In a separate large bowl, accurately measure and combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly. This ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for uniform rising and flavor in your cookies.
STEP 3: Mix Wet Ingredients and Gradually Combine. Return to your butter and sugar mixture. Using a hand whisk, vigorously stir it together for about 1 minute until well combined and slightly lighter in color. Next, crack in the large egg and add the vanilla extract. Mix these in until they are fully incorporated into the wet ingredients. Finally, gradually add the prepared dry ingredients to the wet mixture. With a rubber spatula, gently fold everything together until just combined. Be careful not to overmix, as this can lead to tough cookies.
STEP 4: Incorporate the Oreos and Chocolate Chips. Now for the fun part! Take 6 Oreo cookies and place them in a plastic bag. Crush them until they form fine crumbs; a rolling pin or the back of a spoon works well for this. For the remaining 6 Oreos, break them by hand into various different sized pieces – aim for a mix of small and larger chunks to add textural interest. Add both the Oreo crumbs and the broken Oreo pieces, along with your chosen chocolate chips, to the cookie dough. Use your rubber spatula to gently fold these delicious additions into the dough until they are just evenly distributed. Be careful not to crush the larger Oreo pieces too much at this stage.
STEP 5: Scoop and Chill the Cookie Dough. Using a 2.5 ounce cookie scoop (a standard large scoop), portion out 10 uniform cookie dough balls. Place these scooped balls on a plate or small baking tray lined with parchment paper. This chilling step is absolutely essential for the best results. Transfer the scooped cookie dough balls to the refrigerator and let them chill for a minimum of 1 hour. This helps the flavors meld, the butter to firm up, and prevents the cookies from spreading too much during baking, ensuring those perfect crispy edges and chewy centers.
While your cookie dough chills, preheat your oven to 175ºC (350ºF) for a conventional oven. Line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
STEP 6: Bake Your Delicious Oreo Chocolate Chip Cookies. Once chilled and your oven is preheated, arrange 5 cookie dough balls per prepared baking tray, ensuring they have enough space to spread without touching. Gently press down on the top of each cookie ball with your palm or the back of a spoon to give them a slightly flattened top; this helps achieve a more even bake and attractive shape. Bake for 12-14 minutes, or until the edges are golden brown and set, but the centers still look slightly soft. The cookies will continue to cook slightly as they cool.
STEP 7: Cool and Enjoy. Once baked, remove the tray from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. They will still be very soft and delicate when first removed. This cooling period on the hot tray allows them to set up further without breaking. After 5 minutes, carefully use a spatula to transfer the partially cooled cookies to a wire cooling rack to cool completely. Enjoy these warm, freshly baked Oreo chocolate chip cookies with a glass of milk, or once fully cooled, store them for later indulgence!
EXPERT BAKING TIPS FOR PERFECT OREO CHOCOLATE CHIP COOKIES
- Embrace a Kitchen Scale for Precision: For truly consistent and professional-level baking results, a kitchen scale is your best friend. My recipes are typically developed using gram measurements, as it is by far the most accurate way to measure ingredients, especially flour. Volume measurements (cups) can vary significantly depending on how you scoop, leading to inconsistent dough consistency and potentially affecting the final texture of your cookies. Invest in a digital kitchen scale for perfect cookies every time.
- Avoid Overmixing Your Cookie Batter: Once you’ve combined your wet and dry ingredients, mix only until they are just incorporated. Overmixing develops the gluten in the flour, which can lead to tough, dense, and less tender cookies. I always recommend using a rubber spatula for the final folds after the initial mixing, especially when adding in the chocolate chips and Oreos. This gentle folding ensures everything is evenly distributed without overworking the dough, preserving that desired soft and chewy texture.
- Choose the Right Baking Pans: The type of baking pan you use can significantly impact how your cookies bake. For the best results with these Oreo chocolate chip cookies, opt for light-colored aluminum baking pans. These pans reflect heat, leading to a more even and gentle bake, which in turn results in a softer, more uniformly cooked cookie. Darker baking pans, on the other hand, absorb more heat and can cause the bottoms and edges of your cookies to brown too quickly or even burn, potentially leading to a drier cookie. Always line your chosen baking pan with parchment paper for easy removal and consistent results.
FREQUENTLY ASKED QUESTIONS ABOUT OREO CHOCOLATE CHIP COOKIES
Absolutely! If you prefer smaller, bite-sized Oreo chocolate chip cookies, you can certainly adjust the size. Instead of a large 2.5 oz cookie scoop, use a smaller 2 tbsp (1.3 oz) scoop. This will yield more cookies per batch. Just be sure to reduce the baking time accordingly; smaller cookies will typically bake in about 11-12 minutes. Keep an eye on them towards the end to prevent over-baking.
Yes, making the dough ahead of time is a fantastic way to save time and can even enhance the flavor of your Oreo chocolate chip cookies! Simply scoop the cookie dough into balls as instructed and place them in an airtight container or cover them tightly with plastic wrap. Store the cookie balls in the refrigerator overnight. When you’re ready to bake, follow the instructions in the recipe card; there’s no need to bring them to room temperature first, you can bake them directly from the fridge.
Freezing cookie dough is a brilliant hack for fresh-baked cookies anytime! Scoop the cookie dough into balls and arrange them on a baking sheet. Freeze until solid (about 1-2 hours), then transfer the frozen dough balls to an airtight freezer bag or container. You can store them in the freezer for up to 30 days. When you’re ready to bake, let the cookie balls thaw on the counter for about an hour before baking them as instructed in the recipe. Baking them from a partially thawed state ensures even cooking.
STORAGE TIPS FOR FRESH OREO CHOCOLATE CHIP COOKIES
To keep your delicious Oreo chocolate chip cookies as fresh and flavorful as possible, proper storage is key. Once completely cooled, store the cookies in an airtight container or a cookie jar at room temperature. They are absolutely at their best when enjoyed within 1-2 days of being baked. While they can last a bit longer, their texture might start to change. For ultimate freshness, try warming them slightly in the microwave for a few seconds before serving, which will bring back some of that freshly-baked softness.
Other Cookie Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
Did you fall in love with these cookies? Make sure to leave a STAR REVIEW to let us know! And don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more mouth-watering baking ideas and inspiration, follow me on Pinterest!
Oreos Chocolate Chip Cookies
Pin Recipe
Equipment
- Baking sheet
- 8×12 Inch Parchment Paper
Ingredients
OREOS CHOCOLATE CHIP COOKIES
- 150 g butter melted and cooled
- 100 g granulated sugar
- 100 g brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g chocolate chips
- 6 Oreo cookies crushed into small pieces
- 6 Oreo cookies broken into different size pieces
Instructions
- Melt the butter in a small saucepan over low-medium heat. You don’t want it to bubble, as to not lose any of the liquid in the butter. Pour it over the granulated sugar and brown sugar and let it sit while preparing the other ingredients.150 g butter, 100 g granulated sugar, 100 g brown sugar
- In a bowl, stir together flour, baking powder, baking soda, and salt.240 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- With a hand whisk, stir together the butter and sugars for 1 minute.
- Add the egg and vanilla extract and mix it in.1 large egg, 1 teaspoon vanilla extract
- Add the flour mixture and with a spatula, fold it together until just combined.
- Add 6 Oreos into a plastic bag and crush them until fine crumbs. Break the other 6 Oreos by hand into different size pieces, breaking each cookie into around 6 smaller pieces. Add the Oreo crumbs, Oreo pieces and chocolate chips to the dough and fold it into the dough until combined.6 Oreo cookies, 6 Oreo cookies, 110 g chocolate chips
- Using a large 2,5 ounce cookie scoop, scoop out 10 cookies and place them pre scooped in the fridge. Let them sit in the fridge for 1 hour.
- Preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
- Place 5 cookies per baking tray and give each of them a small press down so they have a flat top. Bake them for 12-14 minutes.
- Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.