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Oreo NYC Cookies! – Jane’s Patisserie

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Giant chunky NYC style cookies stuffed with white, dark chocolate chips, and Oreo chunks! Oreo NYC Cookies are heavenly! 

So let’s say hello to my eighth NYC Cookie recipe.. because I just can’t stop. It’s been nearly a year since I posted my NYC Chocolate Chip Cookie recipe onto my blog, and you guys just can’t stop baking them! I love it! 

I had a craving recently where I wanted to make another biscuit themed cookie because my Biscoff stuffed NYC Cookies went down so well.. so I turned to another one of my favourite biscuits! Oreos! I just can’t resist them. 

For these cookies I followed the main base of the plain/vanilla cookie dough as I have done quite a few chocolate themed ones now.. but obviously they are still completely and utterly stuffed with chocolate chips because I just can’t help it. 

I did decide to jazz up the cookie dough however by using blitzed up oreos in the base cookie dough mixture – it gave the cookies a speckled/dappled colouring, but also such a nice flavour! I used my food processor to blitz the oreos up to a really fine crumb to make this work (and I kept the filling in the oreos!). 

The rest of the ingredients are basically the same – unsalted butter more towards room temp or a baking spread from fridge cold. The light brown soft sugar mixed with the white granulated sugar creates the perfect balance – but you can use all of one or all of the other if you preferred. 

I decided as oreos are the main feature to stick to the idea of black and white so I used dark chocolate chips and white chocolate chips as the main flavours (but obviously you can use whichever ones you want!) – I just love the sweet and slightly bitter combination. 

I used the classic oreos again in chunks – the oreos themselves will soften as they bake so please don’t moan that the biscuits don’t stay crunchy.. because it’s normal and unavoidable. I don’t mind it though and I LOVE these cookies!! 

I do not use cornflour in these particular NYC Cookies because of the oreo crumbs – but you can easily substitute the plain flour and baking powder for self raising flour if that’s what you have in your cupboard – you still need to use the bicarbonate of soda though.

Also, as with all my NYC style cookies – you can freeze the raw dough for up to 3+ months! If you are baking from frozen for longer than over night, you may need to add 1-2 minutes baking time.. but otherwise they work the same! Raw dough lasts up to 48 hours in the fridge, any longer and I would just freeze! 

I hope you guys love this new delicious version of the NYC Cookies! Enjoy! 

Oreo NYC Cookies!

Giant chunky NYC style cookies stuffed with white, dark chocolate chips, and Oreo chunks! Oreo NYC Cookies are heavenly! 

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Category: Cookies

Type: Cookies

Keyword: chocolate chip, Oreo

Prep Time: 20 minutes

Cook Time: 12 minutes

Chilling Time: 1 hour

Total Time: 1 hour 32 minutes

Servings: 8 Cookies

Author: Jane’s Patisserie

Ingredients

  • 125 g Unsalted Butter/Stork
  • 100 g Light Brown Sugar
  • 75 g White Granulated Sugar
  • 1 Large/Medium Egg
  • 1 tsp Vanilla (optional)
  • 250 g Plain Flour
  • 75 g Oreos (finely crushed)
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 150 g White Chocolate Chips
  • 150 g Dark Chocolate Chips
  • 75 g Oreos (chopped)

Instructions

  • Add the unsalted butter and sugars to a bowl and beat until creamy.

  • Add in the egg, and beat again. If using vanilla, add it in now!

  • Add in the plain flour, finely crushed oreo crumbs (leave the creme middle in the oreo when crushing, I use a food processor to get a fine crumb) baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!

  • Add in the chocolate chips, and chopped oreos and beat until they’re distributed well!

  • Weigh your cookies out into eight cookie dough balls – they’re about 125-130g each!

  • Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!

  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.

  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!

  • Bake the cookies in the oven for 12-14 minutes – Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!

  • ENJOY!

Notes

  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don’t want to bake the entire batch! 
  • Once baked, these will last for 4-5+ days!
  • You can use any chocolate you fancy, I just love the combination of white and dark chocolate with the oreo chunks!
  • You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren’t too big!
  • I use this dark chocolate in my baking!
  • I use this white chocolate in my baking!
  • I use the regular oreos but you can use any! 
  • If you can’t access one of the sugars, use all of the other one – i.e. all granulated, or all light brown sugar. Using other sugars can change the texture. 
  • If you want to make smaller cookies (60g) – they take about 9 minutes to bake! 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



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