3/4 cup brown sugar
1/4 cup sugar
4.2-ounce package instant Oreo pudding mix
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups flour
1 teaspoon baking soda
2 cups chocolate chips
1 cup white chocolate chips
1 cup mini Oreos, roughly chopped
- Cream together the butter and both sugars until light and fluffy. Beat in the dry pudding mix until combined. Add the eggs, one at a time, beating until incorporated. Add the vanilla and mix to combine.
- Add the salt, flour and baking soda; mix until combined. Add the chocolate chips and Oreo pieces until combined. Portion into golf-ball-sized dough balls, cover and chill or freeze until firm, several hours or overnight.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space frozen dough balls on baking sheets and bake cookies 9-10 minutes until just set. Do not overbake. Remove to wire cooling rack to cool completely.