Preheat the oven to 350 ºF or 175 ºC. Line a baking sheet with baking paper and put to one side for now.
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 mix together.
Add the eggs and vanilla extract. Mix until combined thoroughly.
Add the flour and baking powder and combine well. Don't overmix.
Gently chop the Oreos so you have nice big pieces of them, and add them to the mixer bowl.
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).
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.
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!
Keyword Cookie Recipe, Cookies and Cream Cookies, Homemade Oreo Cookies, Oreo Chip Cookies, Oreo Cookies
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