Name: OREO CHIP COOKIES - Ready in 20 Minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 1/4 cups of all-purpose flour; 1 tsp baking soda; 1 tsp salt; 1 cup unsalted butter, softened; 3/4 cup white granulated sugar; 1 cup brown sugar; 2 large eggs; 2 cups O'REO cookies, crushed

The aroma of freshly baked cookies wafting from the oven is like a warm hug for the senses. It’s a smell that transports me back to lazy summer afternoons spent baking with my grandmother in our cozy kitchen. The first bite of a still-warm cookie is like a party in my mouth – the crunch of the edges giving way to a soft, chewy center that’s studded with bite-sized chunks of creamy O’REO cookies. It’s a flavor combination that’s both familiar and exciting, like a reunion with an old friend.

I’ve always been a sucker for cookies, especially those with chunky mix-ins like nuts or candy pieces. But O’REO cookies have a special place in my heart. They’re the perfect combination of texture and flavor, with the crunch of the cookies giving way to a smooth, chocolatey center. These cookies are the perfect treat to satisfy your cravings for something quick and easy, but still indulgent. And speaking of quick and easy, be sure to check out our related recipe for [See Related Recipe](

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2 1/4 cups of all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
2 cups O’REO cookies, crushed

Why This Recipe Works

This recipe works because the combination of buttermilk, sugar, and butter creates a tender crumb that’s balanced by the chunky texture of the crushed O’REO cookies.
The use of softened butter and granulated sugar helps to create a crispy exterior and a chewy interior.
The addition of brown sugar adds depth to the flavor without making the cookies overly sweet.

Key Ingredients

When it comes to baking cookies, the quality of your ingredients can make all the difference. That’s why I always recommend using pure vanilla extract and high-quality chocolate chips. See, the best vanilla is a natural and high-quality one that’s made from real vanilla beans. Don’t go for those fake vanillas that are loaded with artificial additives. Also, if you can, try to find a high-quality dark chocolate for an even deeper flavor.

As for the all-purpose flour, I prefer to use a high-protein flour for an extra chewy texture. But you can use a regular all-purpose flour for a softer cookie. Just make sure to don’t overmix the dough, or the cookies will end up tough!

OREO CHIP COOKIES - Ready in 20 Minutes

Recipe Courtesy of Our Kitchen

OREO CHIP COOKIES – Ready in 20 Minutes

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 1/4 cups of all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

3/4 cup white granulated sugar

1 cup brown sugar

2 large eggs

2 cups O’REO cookies, crushed

Directions

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients until just combined, being careful not to overmix.

Stir in the crushed O’REO cookies.

Storage & Reheating

These cookies are best stored in an airtight container at room temperature for up to 3 days. If you want to freeze them, place the cookies in a single layer in a freezer-safe bag or container and store them for up to 2 months. To reheat, simply bake the cookies at 350°F for an additional 5-7 minutes or until warm and crispy.