So today was supposed to be the day for the Christmas season to officially begin in the Jones home. Monday after Thanksgiving is our tradition. The tree goes up during the day and then we decorate it together as a family after dinner. I also get the Christmas lights up on the house for their big unveiling once it gets dark.
Unfortunately, my hubby and child #3 are still out of town from Thanksgiving so it is a no-go on the tree tonight. As far as the Christmas lights….I have no gutters to attach them to right now! We are in the midst of a never-ending remodel on the outside of our house. Complete new roof, siding, gutters and trim. It will be great if it ever gets done when it is done, but right now, I am stuck looking like the complete Scrooge of the neighborhood.
So since I can’t decorate, I thought I would bake instead. I love trying new recipes for the holidays and these are a great cookie to add to your Christmas cookie repertoire. My 17 year old declared them to be her new favorite cookie. That is quite an endorsement! I think it is impossible to go wrong with a cookie packed with Oreos, white and semisweet chocolate.
Oreo Cookies and Cream Cookies
- Yield: 24 1x
Ingredients
Scale
- 1 C room temperature butter
- 3/4 C brown sugar
- 1/4 C sugar
- 4.2 ounce package instant Oreo pudding mix
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 2 1/4 C flour
- 1 tsp baking soda
- 2 C semi sweet chocolate chips
- 1 C white chocolate chips
- 5 Oreos, chopped small
Instructions
- Preheat oven to 350 degrees. In your electric mixer, cream together the butter and both sugars until light and fluffy. Beat in the dry pudding mix until completely mixed in. Add the eggs, one at a time and beat until combined. Scrape down the sides of your bowl. Add the vanilla and mix again.
- Add the salt, flour and baking soda and mix until completely incorporated. Add the chips and pieces of Oreos and mix just until combined. Don’t pulverize the Oreo pieces. Using a 1 1/2″ cookie scoop, place level scoops of dough on your ungreased cookie sheet and bake for 9-10 minutes until just set. Don’t over bake! They will look pale in color. Allow the cookies to cool on the hot cookie sheet for 5 minutes before removing them to a cooling rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 30g
- Sodium: 148mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 36mg
Darlynne Horn says
I have lost track of how many times I have made these cookies! After making the Nestle Toll House chocolate chip cookie recipe for years, I switched to this version., Family and friends always ask for my recipe. It yields the same results EVERY time. The cookies are soft and full of chips and bursting with flavor. The only problem I have is finding the Oreo instant pudding mix. So far, I have been able to get it at Walmart and Target, because most grocery chains simply do not stock it.
Isn’t it so frustrating Darlynne when products we need are so hard to find! I used to have a killer creamy sloppy joe recipe but the soup I needed, Campbells stopped making….
Kim says
I love this recipe! I’ve made it for several years now. Due to time-constraints, I am in need of making dough ahead and freezing it this Christmas. Is this dough freezable? I’m not sure how the oreos in the dough would respond…
Hey Kim! So glad you love the recipe. I think the dough would freeze really well!