Oreo Chocolate Chip Cookies from Stephanie's Sweets

Oreo Chocolate Chip Cookies - made dough October 14, 2023 from Stephanie's Sweets 

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, room temperature

1 cup brown sugar, packed

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 large egg yolk

1 1/2 cups semisweet chocolate chips

1/2 cup Oreo crumbs (5 cookies crushed until fine)

3/4 cup Oreo pieces (6 cookies broken into small and medium pieces)

1. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. 
2. Blend the 5 Oreos into fine crumbs using a blender. Measure off ½ a cup, save the rest to top the cookies. Use the blender to pulse the 6 Oreo cookies into pieces.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and sugar. Beat on high until light and fluffy. Scrape the bottom and sides of the bowl. 
4. Add in vanilla, egg, and egg yolk. Mix until just combined.
5. Slowly add in the dry ingredients on low speed until just combined. Add in chocolate chips, Oreo crumbs, and Oreo pieces. Chill for 40 minutes.
6. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop the cookies using a large 3 oz cookie scoop. Place 6 cookie dough balls on a baking sheet and freeze until the oven is preheated. Scoop the rest of the dough on the other cookie sheet and place in the refrigerator while the others bake.
7. Bake the cookies for 13-15 minutes. The edges will be lightly golden brown and the middle with be slightly underdone. Let the cookies sit on the pan for 4 minutes. Use a biscuit cutter to scoot the cookies in a circular motion until round. Top with Oreo pieces and extra chocolate chips. Sprinkle Oreo crumbs on top. Transfer to a wire rack to cool completely.

I hadn't used up all the Oreos in the package for the Gideon's Bakehouse Cookies and Cream copycat so I tried out this recipe that's been on my pinterest board for awhile.

This one isn't meant to be all covered in Oreos like the Gideon's Bakehouse recipe but still has the same elements. It's also not meant to be as big either but I still made them fairly large. They didn't spread much so stayed nicely thick.

I liked these cookies, maybe even a trifle more than the Gideon's Bakehouse one. It's slightly more sweet but not too sweet and the Oreo chunks added a nice crunch without overwhelming the cookie.

Plus the texture was on point. Underbake it a tad so you get the moist "fudgy" texture. These were also sturdy enough to make for good candidates to mail in a care package. Which is exactly what I did with them.