These Oreo white chocolate cookies have crisp edges and a chewy middle laced with chunks of Oreos and gooey white chocolate chips.
I’m not much of a talker, and even though I’m better at writing, I still struggle with what to write about in these paragraphs before I give you a recipe.
Today I thought I’d surf around a little on other food blogs I enjoy and see what people are talking about recently in the hopes that I’d be inspired.
I got inspiration in the first place I looked – on How Sweet Eats’ post for an oatmeal cookie recipe.
She talks about her favorite cookie recipes and how she’s tried to replicate her grandmother’s chocolate chip cookie recipe with no luck.
I immediately thought of my grandmother’s cut out sugar cookies.
My grandmother wasn’t much of a baker. She didn’t like cooking much either, but I think this and her chocolate covered peanut butter “eggs” for Easter are the only sweets I’ve ever seen her make. They were just simple, very thin, lightly colored cookies. They were crisp and delicate and the sugary, buttery crumbs started melting in your mouth after a bite. No sugar topping, no icing, no sprinkles.
I remember one year when I was very little I helped her make them. She rolled out the dough and I used the well worn tin cutters to stamp out candy canes, boots, trees, and stars.
I never got the chance to ask her for that recipe. She passed away this year, the day before my birthday.
So while those cookies live on in my memory until I figure out her secret, I’ll keep finding new cookies to make my own.
Like these cookies that are easily the best cookies I’ve made all year – Oreo white chocolate cookies. The true genius behind this recipe is The Recipe Critic, but I did tweak it a little bit because I prefer more Oreos over white chocolate chips.
For my rant on white chocolate versus white baking chips, read this post.
These cookies have crisp edges and a chewy middle laced with chunks of Oreos and gooey white chocolate chips.
I think I ate 5 of these cookies the day I made them. Which is saying a lot because I really try to hold myself back after baking so I don’t have eater’s remorse. Because usually I’ve eaten several fingerfulls of raw dough by the time all the cookies are baked.
I also usually throw cookies out once they get to that 4-day mark when they’re not as flavorful and the texture’s gone and they’re just mostly firm. Yeah not the Oreo white chocolate cookies. I kept those until day 6 or 7 and heated them up for 10 seconds to get closer to their original glory.
These cookies came with me on a trip to Big Bear Lake. I brought a ziplock bag full of them to give to my friends when we met for dinner. When I walked away from the table, my friends dug into the bag and even insisted our waitress try them.
Any Oreo lover will go crazy over these cookies.
Ingredients
- 3/4 cup unsalted butter, room temperature
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 16 Oreos, broken into chunks
- 1 1/2 cups white chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugars together until lightened in color and fluffy, 2-3 minutes.
Mix in eggs, one at a time, and then the vanilla.
In a separate bowl, whisk flour, baking soda, baking powder, and salt together.
Gradually add the flour mixture to the wet ingredients.
Fold in the Oreos and white chocolate chips.
Scoop the dough by tablespoons onto the baking sheets. I do overflowing scoops using my favorite half-tablespoon mini-scooper.
Bake for 7-9 minutes, until just beginning to brown. Allow to cool for 2-3 minutes on the baking sheet until they're solid enough to scoop onto a spatula in one piece. Move to a cooling rack and let cool completely. Or eat them warm because yes.
https://www.nowyourecook.in/2015/12/20/oreo-white-chocolate-cookies/