Oreo Chocolate Chip Cookies
These Oreo chocolate chip cookies are a delicious twist on the classic - soft, chewy, and loaded with crushed Oreos and chunks of dark chocolate. From bowl to cooling rack in about 30 minutes.
Ingredients
- ½ cup butter 115g, softened at room temperature; use vegan butter for a dairy-free version
- ¾ cup brown sugar 150g
- ¼ cup almond milk 60ml
- 1 teaspoon vanilla extract
- 1 ½ cups white flour 200g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 Oreo cookies crushed into pieces
- ½ cup dark chocolate chopped into cubes
Instructions
- Preheat your oven to 180C (356F) and line a baking sheet with parchment paper.
- In a bowl, cream the softened butter and sugar with a mixer or whisk until you get a smooth, fluffy mixture.
- Add the almond milk and vanilla extract, mixing continuously. Add the flour, baking powder, baking soda and salt, and mix until the composition is even.
- Stir in the crushed Oreo cookies and chopped chocolate.
- Using an ice cream/cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie.
- Bake in the hot oven for 13-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days. For a dairy-free version, use vegan butter and dairy-free dark chocolate.