cookies
Oreo Cookies
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Oreo cookies originated in the United States in 1912, when they were first introduced by the National Biscuit Company (now Nabisco). The original Oreo featured two crisp chocolate-flavored wafers filled with a sweet vanilla crème, creating a simple yet irresistible combination that quickly gained popularity. Over the decades, Oreo has evolved into one of the world’s best-selling sandwich cookies, enjoyed in more than 100 countries and available in countless flavors and limited-edition varieties. Its timeless taste and distinctive design have made it a beloved treat for generations.
Today, Oreo cookies are much more than a classic biscuit—they are an essential ingredient in modern desserts around the world. Bakers use crushed Oreos in cheesecakes, brownies, milkshakes, ice cream, cakes, truffles, and gourmet cookies, adding a rich chocolate flavor and signature cookies-and-cream texture. Their versatility, satisfying crunch, and creamy filling make them a favorite for both home bakers and professional pastry chefs, inspiring endless creative dessert recipes while preserving the nostalgic taste that has made Oreo an enduring icon.
Oreo Cookies
Course: SnacksCuisine: AmericanDifficulty: Normal12
servings12
minutes20
minutes200
kcalIngredients
Dry Ingredients
2½ cups (315 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
12 Oreo cookies, roughly choppedWet Ingredients
1 cup (227 g) unsalted butter, softened
1 cup (200 g) light brown sugar
½ cup (100 g) granulated sugar
2 large eggs (room temperature)
2 tsp vanilla extractMix-ins (Optional)
½ cup white chocolate chips
Extra chopped Oreos for topping
Directions
- Mix Dry Ingredients
In a medium bowl whisk together:
Flour
Cocoa powder
Baking soda
Baking powder
Salt
Set aside.
- Cream Butter and Sugar
Using a stand mixer or hand mixer:
Beat softened butter for 1 minute.
Add brown sugar and granulated sugar.
Beat for 3–4 minutes until light and fluffy.
Proper creaming gives soft, thick cookies.
- Add Eggs
Beat in:
One egg at a time.
Add vanilla extract.
Mix until smooth.
Do not overmix.
- Fold in Oreos
Using a spatula gently fold in:
Chopped Oreo cookies
White chocolate chips (if using)
Avoid crushing the Oreos too much.
- Chill Dough & Scoop
Cover and refrigerate for 30 minutes.
This prevents spreading and produces thick cookies.
Use a large cookie scoop (about 60 g dough).
Place cookies 2 inches apart.
Press extra Oreo pieces onto the tops. - Bake
Bake for 10–12 minutes.
The edges should be set while the centers still look slightly soft.
Do not overbake.
Notes
- hill the dough for thick, bakery-style cookies.
Use room-temperature butter and eggs.
Fold in Oreos gently to keep larger chunks.
Bake until the centers are just set for a soft texture.
Sprinkle a pinch of flaky sea salt on top for extra flavor.
Let cookies cool completely before storing.
