Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Mix in the eggs one at a time, followed by the vanilla extract, beating until everything is well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips and crushed OREO cookies. Be careful not to overmix; you want those little pockets of cookie deliciousness!
- Use a cookie scoop or tablespoon to drop dollops of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
Baking
- Place your cookie sheets in the preheated oven and bake for about 10-12 minutes or until the edges are golden but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
You can swap out unsalted butter for coconut oil if you want a dairy-free version. Keep an eye on the baking time; slightly underbaking those cookies will help maintain their gooey center. Avoid overmixing your dough after adding the flour to prevent tough cookies. To store, keep in an airtight container at room temperature for up to one week or freeze them for up to three months. Reheat in a preheated oven at 300°F (149°C) for about 5 minutes to restore gooey goodness.