Categories: Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 21/2 sticks unsalted butter (10 ounces), at room temperature (make sure the butter is super soft and squishy!)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 20 crushed Oreo cookies (I just crushed them with my hands but you could also crush them with a mallet)
- 1 1/2 cups of semisweet chocolate chips
- 1 1/2 cups of white chocolate chips
Directions
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Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
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In a medium bowl, mix the flour with the oats, baking powder, baking soda, and salt.
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Beat the butter and both sugars at medium speed until creamy. Add the egg followed by egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary.
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Beat in the dry ingredients, then add the crushed Oreo cookies, followed by the semisweet chocolate chips and white chocolate chips. Using a large spoon or your clean hands, fold in until evenly distributed.
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Grab fistfuls of cookie dough and shape into golf ball sized balls. Place cookie dough balls onto the baking sheets, 2 inches apart. Flatten them slightly with either the bottom of a spatula or the palm of your hand. Bake 11-13 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely.