Ready in: 30 minutes · Serves: 24 cookies · Technique: Baking · Storage: Airtight container for up to a week.
Quick Answer
These Oreo chocolate chip cookies are a delightful blend of classic flavors, perfect for sharing with loved ones during the holiday season.
As the crisp air of fall transitions to the festive chill of winter here in New York City, my kitchen becomes a refuge against the bustling holiday season. There’s something magical about the aroma of freshly baked cookies wafting through the apartment—especially when they’re these indulgent Oreo chocolate chip cookies. With Thanksgiving and Christmas just around the corner, I can already picture cozy evenings with friends and family, sharing stories over a plate of these sweet delights.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Indulgent flavor combination of chocolate chips and crunchy Oreo pieces.
- Perfect for cozy gatherings with friends and family during the holidays.
- Simple and straightforward process, making it great for bakers of all levels.
- Bakes to a chewy perfection while providing a satisfying texture with every bite.
- Can be stored or frozen for future enjoyment, making it a convenient choice.
Ingredients
Gather the following ingredients to create these delicious Oreo chocolate chip cookies:
Cookie Base
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup chocolate chips (preferably semi-sweet)
- 1 cup Oreo cookie pieces (approximately 5-6 cookies, roughly crushed)
How to Make Oreo Chocolate Chip Cookies (Step-by-Step)
Follow these easy steps to whip up a batch of mouthwatering Oreo chocolate chip cookies:
Step 1: Prep the Oven and Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will make cleanup easier and ensure even baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light and fluffy, about 2 minutes. This is crucial for incorporating air into the mixture.
Step 3: Add Eggs and Vanilla
Add the egg and vanilla extract to the mixture and continue to beat until everything is well combined, resulting in a glossy and smooth mixture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in three parts, gently folding until no flour streaks remain.
Step 5: Mix in Chocolate Chips and Oreos
Carefully fold in the chocolate chips and crushed Oreos, using a rubber spatula to ensure the ingredients are evenly combined without overmixing.
Step 6: Scoop the Dough
Scoop tablespoon-sized balls of dough onto your prepared baking sheets, leaving enough space for the cookies to spread as they bake. A cookie scoop works well for uniform sizes.
Step 7: Bake the Cookies
Bake in the preheated oven for 10-12 minutes. The edges should be golden brown, and the center should have a slight jiggle—this is important for achieving that chewy texture. As they cool, they’ll firm up nicely.
Step 8: Cool and Enjoy
Let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. The aroma of melted chocolate will fill your kitchen, creating a delightful atmosphere.
Common Mistakes to Avoid
- Forgetting to preheat the oven can lead to uneven baking.
- Skipping the chilling step; while not required, chilling your dough for about 30 minutes can enhance the flavors.
- Using expired baking soda can result in flat cookies that don’t rise properly.
Tips and Tricks for Success
- Don’t overmix the dough after adding the dry ingredients; this can lead to tough cookies.
- Use room-temperature butter for the best creaming results. Cold butter will not blend adequately with sugars.
- Make sure to chop your Oreos roughly into pieces, not too fine; you want those delightful chunks in every bite!
Variations
- Use dark chocolate chips instead of semi-sweet for a richer flavor.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Add nuts like walnuts or pecans for an additional crunch.
- Incorporate peanut butter chips for a delicious twist.
How to Serve
- Serve warm with a glass of cold milk for a classic pairing.
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Offer alongside coffee or hot chocolate during cozy gatherings.
- Arrange on a festive platter for holiday parties.
Make Ahead and Storage
- Make Ahead: Prepare the dough in advance and refrigerate for up to 24 hours before baking.
- Storage: Store in an airtight container at room temperature for up to a week.
- Reheating: Warm cookies in the microwave for a few seconds to restore softness.
- Freezing: Freeze cookies in a single layer in a freezer-safe bag for up to three months.
Recipe Notes / What I Learned
Every time I make these cookies, I’m reminded how crucial the balance of ingredients enhances the overall flavor and texture. Don’t rush it—a little patience yields a warm, indulgent cookie that creates lasting memories around the table.
Yield and Serving Size
Yield: 24 cookies · Serving Size: 1 cookie
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 2g protein · 20g carbs · 7g fat
Oreo Chocolate Chip Cookies for the Holidays
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Add the egg and vanilla extract to the mixture and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients until no flour streaks remain.
- Carefully fold in the chocolate chips and crushed Oreos.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space for spreading.
- Bake for 10-12 minutes until the edges are golden brown and the center has a slight jiggle.
- Let cool on the sheets for about 5 minutes before transferring to a wire rack.
Notes
FAQs
1. Can I use margarine instead of butter?
While you can substitute margarine for butter, it may alter the taste and texture of the cookies. Unsalted butter is recommended for the best flavor.
2. How should I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them after they have completely cooled.
3. Can I add more chocolate chips or Oreos?
Yes, you can adjust the amount of chocolate chips or Oreos to your liking. Just keep in mind that adding too many mix-ins may affect the cookie structure.
4. What should I do if my cookies turn out flat?
Flat cookies may be due to expired baking soda, or if the butter was too warm. Always ensure to use fresh ingredients and that your butter is soft but not melted.
5. Is it necessary to chill the dough?
Chilling the dough is not mandatory but can enhance the flavor and improve the texture of the cookies, making them thicker and chewier.
