Oreo Cookies
Equipment
Ingredients
Cookie Dough
salted butter (softened)
170 g
packed brown sugar
150 g
granulated sugar
50 g
large egg
1 piece
vanilla extract
5 g
all-purpose flour
240 g
cornstarch
8 g
baking soda
3 g
salt
1.5 g
Oreo cookies (roughly chopped)
10 piece
white chocolate (chopped)
60 g
Instructions
Cream butter and sugars
Beat the softened butter with both sugars until smooth and slightly fluffy.
Add egg and vanilla
Mix in the egg and vanilla extract until fully combined.
Mix dry ingredients
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Combine wet and dry ingredients
Fold the dry ingredients into the wet mixture just until combined.
Add Oreos and white chocolate
Chop Oreos into small chunks (reserve some for topping) and fold them in along with the white chocolate.
Shape the cookies
Scoop the dough into 8 portions and shape into tall mounds. Flatten the tops slightly while keeping them tall.
Bake the cookies
Bake at 190°C for 11–14 minutes until edges are set but centers remain soft.
Original recipe
Storage
Store in an airtight container. Cookies stay soft for 3-4 days at room temperature.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.