Giant Cookies and Cream Cookies
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 giant cookies
 
Giant cookies filled with crushed Oreo cookies in every bite. These Giant Cookies and Cream Cookies are chewy on the edges, soft in the center, and more than enough for two people.
Ingredients
  • 4 tablespoons room temperature butter
  • 2 tablespoons granulated sugar
  • 6 tablespoons brown sugar
  • 1 large egg
  • 1½ teaspoon vanilla extract
  • ¾ cup all purpose flour
  • ¼ cup old fashion oats
  • ½ teaspoon baking soda
  • ½ cup crushed Oreo Thins , more for topping
Directions:
  1. Preheat the oven or toaster oven to 350F. Line the baking sheet with parchment paper. Set aside for now.
  2. In a small mixing bowl, combine butter, granulated sugar, and brown sugar. Mix with a spatula until combined. Add vanilla extract and egg and mix until combined.
  3. In a separate small mixing bowl, add flour, oats, and baking soda. Whisk until combined.
  4. Pour the dry ingredients into the wet ingredients. Mix until all the ingredients are combined. Fold in the crushed Oreo cookies. The cookie dough may be wet. If you want the dough to be more firm, refrigerate for at least 20 minutes.
  5. Divide the dough in half and shape into a ball as best as possible.
  6. Place extra crushed Oreo cookies on top of the cookie dough and bake the cookie for 18-23 minutes until the edges are browned.
  7. If in an oven, you can bake both cookies at the same time. If in a toaster oven, bake one cookie at a time. Or you can freeze the cookie dough to bake later.
  8. Serve the Giant Cookies and Cream Cookies warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/04/29/giant-cookies-and-cream-cookies/