Indulge in the ultimate cookie delight that marries the classic chewiness of chocolate chip cookies with the iconic crunch of Oreo bits. Perfect for Oreo enthusiasts, these cookies boast a soft center, crisp edges, and an irresistible texture.
Ingredients:
- 100g Butter
- 100g Light Brown Sugar
- 100g Granulated Sugar
- 240g All-Purpose Flour
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 40g Plain Greek Yogurt or Sour Cream
- 40g Milk (any type)
- 100g Milk Chocolate Chips
- 8-10 Oreos, roughly chopped (for the batter)
- 3-4 Oreos, for topping (optional)
Instructions:
- In a bowl, soften the butter until it's nearly melted. Add both the light brown sugar and granulated sugar and use a whisk to cream them together until the mixture is smooth and creamy, about 3-4 minutes.
- Incorporate the yogurt and milk into the creamy butter and sugar, stirring until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until a cohesive cookie dough forms.
- Fold in 80g of the milk chocolate chips and the chopped Oreos into the dough, mixing until they are evenly distributed.
- Using a cookie scoop or spoon, place rounds of dough onto a baking sheet lined with parchment paper. Press additional chopped Oreo pieces and the remaining chocolate chips onto the tops of each dough ball for added Oreo goodness.
- Refrigerate the dough balls for 3-4 hours to firm up. This step ensures a thicker cookie that has a chewy middle and crisp edges.
- Preheat your oven to 350°F (175°C). Once chilled, bake the cookies for 12-15 minutes or until the edges are golden brown but the centers remain soft.
- After baking, let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked Oreo Chocolate Chip Cookies with a glass of milk or your favorite beverage! 🍪🥛
