These crispy cookies and cream cookies are loaded with Oreo Cookies! Oreo cookies and their creamy fillings give these easy drop cookies a delicious flavor! These cookies are fun AND delicious!
Cookies and cream have some big fans in this household! Not one of us can pass up cookies and cream ice cream, cake, cheesecake, or fudge. We are kind of obsessed.
While it sort of seems weird to make cookies and cream cookies (making cookies with cookies) all I can say is you just have to try it!! If Oreos can turn vanilla ice cream into something amazing then they can do the same for cookies!
What Do You Need To Make These Cookies And Cream Cookies
Oats – You want to use rolled oats for this recipe
Semi-sweet chocolate (a bar is better but chocolate chips work too)
Oreo cookies or any other similar chocolate sandwich cookie
How To Make Cookies and Cream Cookies
STEP ONE – Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone mats and set them aside.
STEP TWO– In the bowl of a food processor, combine the chocolate and the oats and pulse until they are finely ground. Set aside.
STEP THREE– In the bowl of a mixer beat together the butter and the sugars along with the egg and vanilla until creamy and smooth.
STEP FOUR – In a separate bowl, whisk together the flour, salt, baking powder, and baking soda; stir in the oat mixture. Add dry ingredients to the butter until incorporated. Fold in coarsely chopped cookies.
STEP FIVE– Use a tablespoon cookie scoop to drop cookies about 2 inches apart on your prepared baking sheets. Bake the cookies for 12 minutes, remove the cookies, and transfer them to a cooling rack to cool completely.
Tips For Making The Best Cookies And Cream Cookies
This recipe is a little unusual in that you blend the oats and the chocolate together. There are a couple of reasons for this.
You could just grate the chocolate but that can be challenging. Grinding the oats and the chocolate together keeps the chocolate from getting oily AND it blends with oats nicely making it easier to mix into your cookie dough.
Pulse the oats just for a few seconds, then add the chocolate and pulse again to get the right consistency.
The cookies may be slightly darker and “chocolaty” looking
Do not over-bake your cookies or they will become too hard. In fact, I often UNDER BAKE for just a minute. Cookies continue to bake on the cooling rack.
The Oreos should be coarsely chopped. It is ok if you have chunks. To break up your cookies, chop with a large kitchen knife. OR place the cookies in a zip-top bag and lightly pound them with a meat mallet or a rolling pin.
You can make bakery-style cookies by using a ¼ cup to scoop out your cookies. Bake the cookies for 15-18 minutes.
Some people add instant pudding mixes (like oreo pudding) to their dry ingredients. Feel free to experiment with this!
You can also add add in white chocolate chips, chocolate chips or nuts to these cookies.
How To Store These Cookies
These cookies can be kept in an airtight container for up to 3 or 4 days. The will begin to harden over time. My favorite kitchen hack to revive hard cookies is to place a piece of bread in with your cookies. The bread will add moisture to your cookies and soften them!
Homemade Cookie Baking Tricks and Tips
How Do I Soften Butter For Cookies?
The best way to soften butter is to allow your sticks to sit on the counter for about 30 minutes. Your butter is ready when you can press your thumb into your butter sticks and it leaves a slight impression. Too big of an impression, and your butter is too soft. If your butter is too soft your cookies will spread too much.
If you are in a hurry, you can warm a glass of water in the microwave. Dump the water, stand your butter sticks and place the inverted glass over your butter. BUT WATCH CLOSELY BECAUSE YOUR BUTTER WILL MELT.
Avoid microwaving your butter. This will change the consistency of the butter and therefore the texture of your cookies.
How Do I Stop My Cookies From Spreading Or Becoming Flat?
Again, this has a lot to do with adding moisture; or using butter that is too soft.
If you are worried about flat cookies, chill your dough and your baking sheets prior to baking. The chill will keep your cookies form spreading too much.
Why Are My Cookies Hard?
Crispy or hard cookies are the result of over-baking. I often take my cookies out 1 minute prior to the bake time suggested by any cookie recipe.
Keep in mind that ovens vary from kitchen to kitchen. If your oven tends to run hotter, then decrease your bake time!
It is ok if your cookies look a little undercooked in the centers when you remove the from the oven. If the edges are set, you are good! Keep in mind, the cookies will continue to bake on their own once they are removed from the oven.
- 2 ½ cups rolled oats
- 8 oz semi-sweet chocolate
- 1 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups chopped Oreo cookies
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone mats and set them aside.
- In the bowl of a food processor, combine the chocolate and the oats and pulse until they are finely ground. Set aside.
- In the bowl of a mixer beat together the butter and the sugars along with the egg and vanilla until creamy and smooth.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda; stir in the oat mixture. Add dry ingredients to the butter until incorporated. Fold in coarsely chopped cookies.
- Use a tablespoon cookie scoop to drop cookies about 2 inches apart on your prepared baking sheets. Bake the cookies for 12 minutes, remove the cookies, and transfer them to a cooling rack to cool completely.
Nutrition InformationYield 48 Serving Size 1
Amount Per Serving Calories 191Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 18mgSodium 171mgCarbohydrates 28gFiber 1gSugar 16gProtein 2g