Soft and chewy with real Oreo cookie chunks inside a delicious yet simple dough that requires no chilling time, this cookie in a cookie is double the treat
Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
Add the vanilla extract and egg and use your hand mixer on low to combine.
Did you know eggshells can be composted? Check out this article on how to compost eggshells!
Add the flour, salt, and baking soda and mix to combine, careful not to overbeat.
Chop or crush the Oreos. Leave some bigger chunks and crush some down to a fine dust so you have a variety of crumb sizes.
Save the larger chunks to place on top at the end. Add the rest of the crushed Oreo and the chocolate chips to your dough and fold to combine.
Scoop and place individual cookie amounts (about 2 tbsp) and place on the baking sheet, leaving about 1 inch between each cookie.
Place the big Oreo chunks sporadically on top. Bake for 10-12 minutes on the top rack. It's okay if they are slightly underdone. Allow them to cool on the baking sheet. Enjoy!
Make your cookies the perfect size and shape each time with this cookie scoop!