Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed Oreo cookies
- 1 cup white chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the crushed Oreo cookies and white chocolate chips.
7. Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 270
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 140mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 24g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe.
- Milk chocolate chips or dark chocolate chips can be used instead of white chocolate chips.
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
Variations:
- Add chopped nuts, such as pecans or walnuts, for added crunch.
- Use different flavors of Oreo cookies, such as mint or peanut butter, for a different twist.
- Drizzle melted chocolate over the cooled cookies for added sweetness.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange cookies on a platter or cookie jar for a casual presentation.
Garnishes:
Dust cookies with powdered sugar or sprinkle with additional crushed Oreo cookies.
Pairings:
Serve with a glass of milk or a cup of coffee for a delicious snack.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, reduce the baking time by a few minutes.
Food safety advice:
- Always wash your hands before handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
The Oreo cookie was first introduced in 1912 by the National Biscuit Company (now known as Nabisco). It has since become one of the most popular cookies in the world.
Flavor profiles:
These cookies are sweet, crunchy, and chocolaty, with a hint of vanilla.
Serving suggestions:
These cookies are perfect for a snack or dessert.
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Taste: Sweet, Creamy, Chocolaty, Crunchy, creamy, rich, chocolatey