Oreo Chocolate Chip Cookies

These Oreo Chocolate Chip Cookies by Stephanie Rutherford are oversized, bakery-style cookies loaded with Oreo crumbs, Oreo chunks, and semi-sweet chocolate chips. They bake up with delightfully crisp edges and soft, gooey centers—perfect for Oreo lovers and cookie enthusiasts alike.

Ingredients

• 2¾ cups all‑purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup unsalted butter (room temperature)

• 1 cup packed light or dark brown sugar

• ½ cup granulated white sugar

• 1 tsp pure vanilla extract

• 1 large egg + 1 egg yolk (both room temperature)

• 1½ cups semi‑sweet chocolate chips

• ½ cup Oreo crumbs (from ~5 cookies)

• ¾ cup Oreo pieces (from ~6 cookies), small and medium chunks 

Directions

1. Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.

2. Process Oreos: Blend 5 Oreos into fine crumbs (½ cup); pulse 6 Oreos into chunks (¾ cup).

3. Cream butter & sugars: Beat the butter, brown sugar, and white sugar until light and fluffy. Add vanilla, egg, and egg yolk; mix until combined.

4. Combine dough: Gradually mix in dry ingredients, then fold in Oreo crumbs, Oreo pieces, and chocolate chips.

5. Chill dough: Refrigerate dough for at least 40 minutes to prevent excessive spreading.

6. Preheat & scoop: Preheat oven to 350 °F. Scoop large dough balls (~3 oz each) onto parchment-lined baking sheets. Freeze first batch while oven preheats, keep remaining dough chilling.

7. Bake: Bake for 13–15 minutes, until edges are lightly golden but centers remain soft.

8. Finish & cool: Let the cookies rest 4 minutes on the hot pan. Gently re-round with a biscuit cutter if needed. Immediately top with extra Oreo pieces, chips, and crumbs, then transfer to a rack to cool slightly.

Nutrients (per cookie; yields ~17)

• Calories: ~337 kcal

• Protein: ~3 g

• Fat: ~17 g (≈ 10 g saturated)

• Carbohydrates: ~42 g (≈ 24 g sugar)

• Fiber: ~2 g

• Cholesterol: ~41 mg

• Sodium: ~209 mg

• Key minerals: Iron ~2 mg, Calcium ~28 mg