Ingredients
Equipment
Method
- Brown the butter: Add the butter to a small saucepan and melt it over medium heat. Once melted, it will begin to foam—keep stirring constantly. After a few minutes, you’ll notice golden-brown bits forming at the bottom and a nutty, toasted aroma (this is the good stuff). As soon as it turns amber and smells rich and buttery, remove it from the heat. (WATCH VIDEO BELOW)
- Immediately transfer the hot butter to a large heat proof bowl so it doesn’t burn. Let it cool until warm, not hot.
- Mix the dry ingredients: While the butter cools, whisk together the flour and baking soda in a medium bowl. Set aside.
- Build the dough base: Once the browned butter has cooled, add the brown sugar and white sugar directly to the bowl. Whisk until smooth and glossy. Add the eggs and vanilla extract, then whisk again until fully combined.
- Add the dry ingredients: Gradually fold in the dry ingredients in 2–3 additions using a spatula or wooden spoon. Mix just until no dry streaks remain. (And yes—hands work great here too if that’s easier.)
- Fold in the Oreos & chill: Gently mix in the crushed Oreos until evenly distributed. Wrap the dough tightly in plastic wrap and chill for 1 hour.
- Tip: Shape the dough into a long log before chilling—it makes portioning so much easier later.
- Shape the cookies: Preheat the oven to 350°F (175°C). Slice the chilled dough log into 10–12 pieces and roll each into a ball.
- Bake: Line a large baking sheet with parchment paper and space the cookie dough balls evenly apart. Bake for 10–12 minutes, until the edges are set and the centers are still slightly soft.
- Cool & enjoy: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve warm with a glass of milk—and try not to eat them all immediately. (WATCH VIDEO BELOW)
Notes
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