*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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!
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.
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.
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!