DRY BOWL
-
2 and 1/4 cups of unbleached all purpose flour
-
1 tsp of baking soda
-
1 tsp of salt
WET BOWL
-
1 cup of unsalted butter (room temperature)
-
1/2 cup of granulated sugar
-
3/4 cup of brown sugar
-
2 eggs (room temperature)
-
2-3 tsp of vanilla extract
-
3/4 cup of chocolate chips
-
15 Oreo cookies (chopped)
Serves: 20-30 cookies
Prep Time: 15min
Cook Time: 15min
VEGETARIAN
Preheat oven to 350°F. Prepare 2 baking sheets with parchment paper.
Chop Oreo cookies into 6-8 pieces or so and set aside.
In a bowl, mix together the dry ingredients. Set aside.
In a second larger bowl, add the butter, the brown sugar and the granulated sugar. Cream together.
Add eggs and vanilla and blend to combine. Add flour mixture in batches and stir to combine. Stir in the chocolate chips and Oreo pieces until incorporated.
Using a 2 tbsp ice cream scoop, place dough balls 3" apart on the baking sheet. When the pan is filled, bake for 8-10 minutes or until edges are golden brown.
Allow cookies to cool on the baking sheet for 5 minutes so they develop a crust. Then remove to a wire rack to cool further. Repeat until all cookies are baked.
Serve right away or keep in an air tight container for up to 10 days.
