Everyone loves Oreos, amiright? Chocolately vanilla little mouthfuls of joy – mmm! Imagine delicious Oreos combined with cookie dough and then bake into the most moreish cookies you’ll ever make! These homemade Oreo cookies have gorgeous chunks of Oreos dotted in and amongst them, giving you the taste of Oreos in every mouthful. What could be better than a cookies and cream cookie?! This is one of the best recipes with Oreo cookies!
Here’s the recipe for these easy Oreo cookies – I know I say this a lot, but these will be your new favourite cookie!
What Ingredients Do You Need to Make Oreo Cookies?
To make these delicious loaded Oreo cookies you will need unsalted butter, caster sugar, light brown sugar, eggs, vanilla extract, plain flour, baking powder, Oreos.
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Easy Oreo Cookies Recipe
DifficultyEasy
Servings16
Prep time10 minutes
Cook time12 minutes
Total time22 minutes
Imagine cookie dough loaded with more cookies, this time Oreos! These delicious Oreo cookies are so simple to make and are ready in no time at all.
Ingredients
For the cookies
- 225 grams butter
- 280 grams caster sugar
- 65 grams light brown sugar
- 2 medium eggs
- 2 teaspoons vanilla extract
- 320 grams plain flour
- 1 teaspoon baking powder
- 65 grams Oreo cookies, approximately 6 cookies
Instructions
To make the cookies
- 1
Preheat the oven to 350 ºF or 175 ºC. Line a baking sheet with baking paper and put to one side for now.
- 2
In a large bowl (I use a stand mixer because it makes it even easier), add in the butter, light brown sugar and white sugar and cream together.
- 3
Add the eggs and vanilla extract. Mix until combined thoroughly.
- 4
Add the flour and baking powder and combine well. Don’t overmix.
- 5
Gently chop the Oreos so you have nice big pieces of them, and add them to the mixer bowl.
- 6
Using a level ice cream scoop, portion the mix onto the cookie sheet, leaving around 2 inches between each ball for spreadage (that’s totally a word). Depending on the size of your cookie sheet, you might need to use 2 or 3 cookie sheets (or reuse the same one when the cookies have baked).
- 7
Bake for 12 minutes for chewy cookies, or 13 if you want them a bit firmer. The cookies will puff up as they bake, but will deflate as they cool down. This is what makes them lovely and chewy.
- 8
Allow to cool on a wire rack. Store the cookies in an airtight container for up to 5 days, although they won’t last that long! They don’t in our house!
Equipment
- Stand Mixer
- Baking Sheet
- Greaseproof Paper
- Ice Cream Scoop
- Weighing Scales
- Wire Rack
Keywords:oreo cookies, homemade oreo cookies, oreo chip cookies, cookies and cream cookies
The basic cookie mix is really versatile – you can add almost anything to it! Why not try adding chocolate chips for an easy chocolate chip cookie recipe?
If you don’t have brown sugar in the pantry, just use all white caster sugar. The cookies will still turn out delicious!
To get even cookies, use an ice cream scoop or melon baller and make sure the cookies are spread well apart on the baking sheet as they spread while baking – you don’t want to end up with a cookie megatron – it’s a scientific word!
Can I freeze cookie dough?
You can freeze the cookie dough for up to three months – just allow it to thaw and bake. You can also freeze the cookies after they are baked for up to three months – although they go pretty fast in our house!
How do I get chewy cookies?
To get chewy cookies, bake them for 12 minutes as opposed to 13 minutes. They’ll be soft and gooey when they leave the oven, so leave them to cool on the baking sheet, but will firm up as they cool down.
More Easy Cookie Recipes
You might also like to try some other easy cookie recipes:
White Chocolate Cranberry Cookies
Honey and Lavender Shortbread Cookies
You might also like Golden Oreo Blondies too. These use vanilla Oreos but you can always switch in traditional chocolate Oreos!
Comments (2)
Cindy
December 2, 2022 at 10:05 pm
Pretty tasty. I added a few mini-chocolate chips as 6 Oreos didn’t seem like enough. I will use more Oreos next time. Also, the dough is quite soft so I stuck it in the freezer for about an hour which made it easier to scoop then bake. The cookies do spread so pay attention to spacing. 12 minutes at 350F convection was perfect.
hello@adozensundays.com
December 5, 2022 at 10:59 am
Thanks so much for your feedback!