Gideon's Bakery Cookies and Cream copycat from Buuck Farms

Gideon's Bakery Cookies and Cream copycat - made dough October 13, 2023 from Buuck Farms 

1 cup (125 grams) all-purpose flour

1 1/4 cups (165 grams) bread flour

2 teaspoons cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup salted butter, room temperature

3/4 cup (165 grams) dark brown sugar

1/4 cup (55 grams) granulated sugar

1 large egg

1 large egg yolk

1 1/2 tablespoons vanilla bean paste

1 teaspoon Lorann butter vanilla bakery emulsion

1 family-sized package Oreos, chopped and divided

1. In a medium bowl, whisk together all-purpose flour, bread flour, cornstarch, baking powder, baking soda and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar for 5 minutes, scraping down the sides and bottom of bowl as needed.
3. Add the egg, yolk, vanilla bean paste and butter vanilla emulsion. Mix an additional 3 minutes. scraping sides and bottom of bowl to keep mixture even textured.
4. Add dry ingredients in two additions and mix on low speed after each addition until just combined.
5. Stir in about 1/3 of the chopped Oreos with a rubber spatula until combined.
6. Portion the dough into 6 giant 6.5-ounce cookie dough balls.
7. Chill in the refrigerator for 10 minutes. 
8. Add the remaining Oreos to a bowl. Roll the dough into a ball and roll in the chopped Oreos, covering completely except for the bottoms. Press the Oreos into the dough to make sure they stick. Cover and chill for 12-24 hours.
9. When ready to bake, preheat oven to 350 degrees and remove dough balls from refrigerator while oven preheats. Line baking sheets with parchment paper.
10. Bake 2 cookies at a time, leaving enough space between the two for the cookies to spread, for 15 minutes. Remove from oven and bang the baking sheet on the counter 4-5 times to collapse the cookies. Bake another 3 minutes. Remove from oven and let rest on baking sheet for 15 minutes before transferring to wire rack to cool completely.

This is the last of the three Gideon's Bakehouse copycat recipes I tried from Buuck Farms Bakery. It was the easiest of the three to make and turned out just as well as the Coffee Cake one.

I didn't make it as large as I was supposed to as I didn't need three types of super large cookies to send in military care packages (two would do) or I didn't think I could fit very many cookies into the boxes. 

But I still made these decently large. They didn't spread much since I baked from frozen dough. These were delicious. The Oreos covering the top added a nice crunch and the cookies were moist and chewy.

When baking with Oreos, don't use the Double Stuff Oreos. Just use the regular ones. Too much filling, which the double stuff has, melts and bakes greasy. I learned that the hard way.