Why It Works
- Blending butter with coconut oil creates a cookie that's rich, chewy, and mild—the perfect canvas for crunchy Oreo cookie bits.
- Frozen Oreos hold up better in the oven, retaining their texture and shape.
- Rolling the dough smooth and flattening each portion helps the cookies spread more evenly.
Chocolaty chunks of crunchy Oreo bits turn these soft and chewy vanilla cookies into a fresh-baked version of cookies 'n' cream. Feel free to grab a package of Oreos, or have fun with a homemade batch if you prefer—both will deliver the crunch and big cocoa flavor these cookies need.
Adapted from BraveTart: Iconic American Desserts with permission from W. W. Norton.
- 4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool (about 60°F; 16°C)
- 3 1/2 ounces refined or virgin coconut oil (about 1/2 cup; 100g), solid but creamy (about 70°F; 21°C); see note
- 10 1/2 ounces sugar (about 1 1/2 cups; 295g)
- 1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 teaspoon baking powder
- 1/2 ounce vanilla extract (1 tablespoon; 15g)
- 1 large egg, straight from the fridge
- 10 1/2 ounces all-purpose flour, such as Gold Medal (about 2 1/3 cups, spooned; 295g)
- 8 ounces Oreos, store-bought or homemade (about 20 sandwich cookies; 225g), chopped and frozen until cold
Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). Combine butter, coconut oil, sugar, salt, baking powder, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape bowl with a flexible spatula halfway through. With mixer running, add egg and continue beating until smooth. Reduce speed to low, add flour, and mix to form a stiff dough, then add frozen cookie pieces and continue mixing until well combined.
Portion the Dough: With a scoop, divide dough into 2-tablespoon portions. With your hands, roll each piece smooth and round. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F/21°C, and proceed as directed.)
Bake the Dough: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. With the palm of your hand, flatten each into a 1/2-inch disk; if you like, garnish with extra Oreo crumbs. Bake until puffed and firm around the edges, and pale overall but with a hint of browning around the very edges, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 3 days at room temperature.
Stand mixer, flexible spatula, 2-tablespoon cookie scoop, half sheet pans
Surprisingly, virgin coconut oil works well in this recipe, giving the cookies a wonderful aroma that's not overtly coconutty at all, but refined coconut oil is clearly the most neutral option. Feel free to use whichever you have on hand.