Golden Oreo Cookies

If you know me in real life, then you probably know I LOVE Oreos. While I’ve spent most of my life eating the original Oreos (always double stuff and always submerged in milk), I recently got a craving to try the Golden Oreos, and shocker … they were good.

So then I thought why not make a Golden Oreo Crunch and mix it into another cookie? I mean what’s not to love about a cookie in a cookie!

What really makes these cookies irresistible is the Golden Oreo Crunch. The Golden Oreos are crumbled, mixed with milk powder, salt and melted butter and then baked in the oven before being added to the cookie dough. This adds delicious bites of salt and crunch that take these soft, sweet and buttery cookies to the next level.

I hope you enjoy these cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 1 hour 45 minutes (includes chill time)
Cook time: 15 minutes (per batch)
Total time: 2 hours 30 minutes
Yields: ~45 cookies

Ingredients for the Golden Oreo Crunch:

• 215 grams Golden Oreos (about 16 Oreos)
• 20 grams milk powder (1/4 cup)
• 5 grams kosher salt (1 tsp)
• 56 grams unsalted butter, melted (1/4 cup)

Ingredients for the Golden Oreo Cookie:

• 225 grams unsalted butter at room temperature (1 cup) 
• 200 grams granulated sugar (1 cup)
• 200 grams dark brown sugar (1 cup packed)
• 2 eggs
• 4 grams vanilla extract (1 tsp)
• 365 grams all-purpose flour (2 1/2 cups)
• 4 grams baking powder (1 tsp)
• 5 grams kosher salt (1 tsp)
• 5 grams sea salt (1 tsp)
• Golden Oreo Crunch

Instructions:

Make the Golden Oreo Crunch:

• Heat the oven to 275°F.
• Pour the Oreos in a medium bowl and crush them with your hands into small chunks (note: smaller chunks means the Oreo Crunch will be spread throughout more of the dough).
• Add the milk powder and salt and toss to mix.
• Melt your butter into liquid form (can use a microwave or the stove).
• Add the butter and toss until everything is evenly coated.
• Spread the mixture evenly on a sheet pan lined with parchment paper.
• Bake for 15-20 minutes (the Oreos should look golden brown, smell buttery and crunch gently when chewed after they cool) and set aside to cool completely before using (you can store the Golden Oreo Crunch in the fridge overnight if you don’t have time to make the crunch and bake the cookies in the same day).

Make the Golden Oreo Cookie:

• Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
• Add the eggs and vanilla extract and mix on high for 7-8 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
• In a separate bowl, mix the flour, baking powder and salts. Add to the wet ingredients all at once and mix on low just until combined (about 30-45 seconds). Add the Golden Oreo Crunch and mix just until combined (you can use a mixer or mix by hand). 
• Using a cookie scooper, scoop the dough into balls (or roll by hand) and place on a plate or baking sheet. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. 
• Preheat the oven to 350°F. Place dough on a baking sheet a few inches apart and bake for 13-15 minutes (or until the sides start to brown and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
• Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
• Enjoy!