Set your oven to 350 degrees.
Cream the butter and sugars until light and fluffy. I use an electric mixer with the paddle attachment and this takes about 2 minutes.
Add the egg and vanilla. Beat until well combined, should take under 30 seconds.
Add the flour, baking soda and salt in a bowl then whisk together until combined.
Chop up the Oreos into small chunks.
With the mixer on low add the Oreo chunks to the wet mixture.
Using a medium sized cookie scoop, scoop dough onto a ungreased cookie sheet. Each should be about 1-2" apart. I like to use a silpat on top of the cookie sheet.
Bake the cookies for 8-10 minutes until they are starting to look golden brown. These cookies are best when they are a little on the softer side so don't let them get too dark!
Take your cookies out of the oven and transfer to a cooling rack. Let them cool completely before eating.
- 4.0oz Butter (room temperature)
- 6.0Tbsp Sugar
- 6.0Tbsp Brown sugar (dark)
- 1.0 Egg
- 1.0tsp Vanilla
- 1.0c Flour
- 0.0tsp Baking soda
- 0.0tsp Salt
- 12.0 Oreo's broken into small pieces
San Francisco, CA