Cookies and Cream Cookies
Filled with white chocolate chips and Oreo chunks, these chewy cookies and cream cookies are a must-make for any Oreo lover!
Servings: 36
Ingredients
- 1 cup brown sugar
- 1 cup granulated sugar
- ½ cup butter, softened
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1½ cups white chocolate chips
- 10 Oreos, crushed
Instructions
- Cream butter, oil, granulated sugar, and brown sugar. Add eggs and beat until fluffy.
- Add baking soda, baking powder, salt, flour, and vanilla. Stir until just combined. Stir in white chocolate chips and crushed Oreos.
- Use cookie scoop and place on a greased cookie sheet.
- Bake at 350°F for 7-8 minutes.
Notes
Flat cookies. If the butter is too warm, cookies may spread too much. Chilling the dough in the fridge can help ensure that the butter is cold enough that it won't spread prematurely.
Store cookie dough. The dough can be made 1-2 days before and stored covered in the fridge. See How to Freeze Cookie Dough.
Store cookies in an airtight container for 3-4 days or freeze for 2-3 months.
Nutrition
Calories: 193kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 150mg | Potassium: 65mg | Fiber: 1g | Sugar: 17g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg