Why smash perfectly good cookies just to make another batch of cookies? 'Cause they're YUMMY! Made with crushed sandwich cookies, the small pieces of broken cookie dust make the dough speckled - I've been told they look like they're made with dirt!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour.

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  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

  • Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

95 calories; 4.6 g total fat; 18 mg cholesterol; 118 mg sodium. 12.7 g carbohydrates; 1 g protein; Full Nutrition

Reviews (125)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2009
This turned out to be one of those happy surprise kind of recipes. You expected it would be good or you wouldn't have made it but it turns out even better than you expected! I made the recipe as written no changes. However as I do with all cookie doughs made with butter I let the dough chill for an hour or so until somewhat firm. I used a medium sized cookie scoop (about 1/4 c.) flattened them slightly and baked on UNgreased cookie sheets for 12 minutes. Buttery Oreo-y delicious. Crispy on the edges soft and chewy in the middle. When I make these again I will fold even more Oreos in at the last left in chunkier pieces. I can't wait to share these! Read More
(55)

Most helpful critical review

Rating: 3 stars
01/26/2004
These were okay but I agree with those that said they were too buttery. I used 3/4 cup of butter and the cookies came out really salty and a little too greasy for my liking. Read More
(28)
161 Ratings
  • 5 star values: 82
  • 4 star values: 53
  • 3 star values: 19
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
10/22/2009
This turned out to be one of those happy surprise kind of recipes. You expected it would be good or you wouldn't have made it but it turns out even better than you expected! I made the recipe as written no changes. However as I do with all cookie doughs made with butter I let the dough chill for an hour or so until somewhat firm. I used a medium sized cookie scoop (about 1/4 c.) flattened them slightly and baked on UNgreased cookie sheets for 12 minutes. Buttery Oreo-y delicious. Crispy on the edges soft and chewy in the middle. When I make these again I will fold even more Oreos in at the last left in chunkier pieces. I can't wait to share these! Read More
(55)
Rating: 5 stars
01/25/2004
These cookies are very good! I am an avid baker but I am also an oreo lover. So a from-scratch cookie recipe that uses oreos is right up my alley. I put the cookies in a bag and broke them with my hands. I left the pieces pretty large -- I broke each cookie into about 4 or 5 pieces. I like oreos to be really big and recognizable when I use them in recipes (like homemade ice cream brownies and cakes). I made the cookies pretty large. Ended up with about 28 or 30. When you make them large flatten out the dough a bit rather than making them into round balls. You don't want them to be too flat just not round. The refrigeration step is important since the dough it kind of sticky. The cookie dough isn't the same as a chocolate chip cookie dough. it is a cross between a sugar cookie and a chocolate chip cookie. My cookies didn't come out hard at all. they were fairly soft. Read More
(55)
Rating: 5 stars
10/22/2009
This turned out to be one of those happy surprise kind of recipes. You expected it would be good or you wouldn't have made it but it turns out even better than you expected! I made the recipe as written no changes. However as I do with all cookie doughs made with butter I let the dough chill for an hour or so until somewhat firm. I used a medium sized cookie scoop (about 1/4 c.) flattened them slightly and baked on UNgreased cookie sheets for 12 minutes. Buttery Oreo-y delicious. Crispy on the edges soft and chewy in the middle. When I make these again I will fold even more Oreos in at the last left in chunkier pieces. I can't wait to share these! Read More
(55)
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Rating: 4 stars
01/25/2004
These actually tasted pretty good... For those of you who are hesitant to make these because of appearance I would suggest dipping them in chocolate. It not only makes them look nicer it adds an extra kick of flavor to a sugar-cookie-like recipe. Depending on how much chocolate coating you want mix a tablespoon of shortening with every 9 ounces of semisweet chocolate you use melt in a double boiler dip cookies and place on a cooling rack over aluminum foil to catch drips. Let the chocolate harden completely!! Yum! Read More
(49)
Rating: 3 stars
01/25/2004
These were okay but I agree with those that said they were too buttery. I used 3/4 cup of butter and the cookies came out really salty and a little too greasy for my liking. Read More
(28)
Rating: 3 stars
01/25/2004
I love to bake cookies and was interested in the cookies but I am an Oreo freak. I have made the cookies twice & was disappointed both times. The cookies were soft & chewy but spread way too much during baking (you really don't need to grease the baking sheets because the cookie contains so much butter). Thinking the dough hadn't been refrigerated long enough I refrigerated the 2nd batch for 4 hours & still had the same problem. The cookies taste OK (sugar cookies) & I do like the "dirty" appearance. Read More
(22)
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Rating: 5 stars
01/25/2004
Okay I read all the reviews and I made some alterations to the recipe. The cookies turned out great. I used 1/2 cup butter plus 2 TBS and I used the peanut butter filled Oreos. These were good but I could just add oreo crumbs to my standard chocolate chip recipe and still have wonderful results. Read More
(17)
Rating: 5 stars
01/25/2004
Our baking group made these cookies last week and we fell in love with them. They were easy to make and fun to see when they were done. We used them to give to the staff and they just swooned over them. Thanks again! Read More
(17)
Rating: 2 stars
01/25/2004
These cookies were easy enough to make. They tasted okay but my husband wouldn't touch them because of how they looked. I guess looks do count! Read More
(17)
Rating: 4 stars
01/25/2004
OPPPS i made a mistake when I made these cookies. I used chocolate graham cracker crumbs. They worked like a charm. Great recipe. Maybe the next time I will get it right!! Thanks Adam Read More
(15)