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Best Oreo Chocolate Chip Cookies | Can't Stay Out of the Kitchen | these rich & decadent #cookies are filled with #Oreos & #chocolate chips. They are divine. Fantastic for #holiday parties & #tailgating. #dessert

Best Oreo Chocolate Chip Cookies

Teresa Ambra
Best Oreo Chocolate Chip Cookies are some of the best cookies you'll ever sink your teeth into! These heavenly cookies start with a Mrs. Field's copycat recipe for Chocolate Chip Cookie Dough and add Oreos to the batch! They are utterly mouthwatering. Terrific for holiday parties, Christmas Cookie Exchanges & tailgating events.
4.17 from 43 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 60
Calories 139 kcal

Equipment

  • 3 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • 1 Rolling Pin
  • 1 zip lock bag NOT the "stand and fill" kind, the old-fashioned kind
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 cups chocolate chips
  • 2 cups Oreo cookies crushed, (see note below)

Instructions
 

  • Preheat oven to 350°.
  • Place Oreo cookies in a large zip-lock bag.
  • Smash Oreos with a rolling pin until well crushed.
  • Set aside.
  • In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
  • Stir in flour, Oreos and chocolate chips with a wooden spoon to combine.
  • Stir thoroughly; this may take 4-5 minutes.
  • Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  • Bake for 13-15 minutes or until edges are light brown.
  • Rotate cookies on racks every 6 to 8 minutes while baking.
  • Cool completely.

Notes

NOTE: I do not recommend a food processor to crush the Oreos. It will over-process the cookies so that they become too fine. You want large chunks of the cookies in the recipe to provide texture.
 
NOTE: I was baking 4 racks at a time with 24 cookies per cookie sheet. My cookies took longer to bake – about 20-24 minutes. I rotated cookie sheets every eight minutes.
 
NOTE: I used rounded cups of Oreos since my Oreo pieces were large—perhaps 2 1/3 to 2 ½ cups of crushed Oreos.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 139kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 80mgPotassium: 48mgFiber: 0.4gSugar: 13gVitamin A: 104IUCalcium: 18mgIron: 1mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, Oreos
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