– 2 ¾ cup All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter room temperature – 1 cup Brown sugar packed light or dark – ½ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – 1 Egg yolk room temperature – 1 ½ cups Semi-sweet chocolate chip – ½ cup Oreo crumbs 5 cookies blended until fine – ¾ cup Oreo pieces 6 cookies broken into small and medium piece
Mix flour, baking soda, and salt in a bowl. Set aside. Blend 5 Oreos into fine crumbs. Measure ½ cup and save the remainder for cookie topping. Pulverize 6 Oreo cookies in the blender.
1
Mix the butter, brown sugar, and sugar together with a mixer. Turn up the speed and beat until the mixture is fluffy and light. Clean the bowl. The egg and egg yolk should be added. Mix everything together.
2
Add the dry ingredients slowly. Mix everything together. Put in Oreo pieces, chocolate chips, and Oreo crumbs. Put it away for 40 minutes.
3
Preheat oven to 350°F. Parchment two cookie sheets. Scoop cookies using a big 3 oz scoop. Cookie dough scoops should be rounded. Freeze 6 balls on a cookie tray while oven preheats.
4
Their dispersion decreases as they cool. While the others bake, scoop the remaining dough onto the second cookie sheet and refrigerate.
5
Baking cookies takes 13-15 minutes. The center will be underdone and the borders golden brown. Let cookies cool on the pan for 4 minutes.
6
Skoot cookies round using a biscuit cutter. Add Oreos with chocolate chips. Top with Oreo crumbs. Transfer to a cooling rack. Let cool to warm or cold.
7