Golden Oreo Cookies

Golden Oreo Cookies

Scroll to find recipe and step by step instructions.

Servings Size:

• makes approximately 10-12 cookies

Measurements:

Cookie Dough

• 3/4 cup butter

• 1/3 cup white granulated sugar

• 3/4 cup brown sugar

• 1 eggs

• 2 tsp vanilla

• 1 tbsp molasses

• 1 2/3 cup all purpose flour

• 1 cup finely crushed golden oreos (only the cookie part) (separate the filling into another bowl to save for frosting)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 5 crushed golden oreos

Frosting

• 1/2 cup butter

• 1/4 cup oreo filling

• 2 cup powdered sugar

• 4 tbsp heavy cream (or 2 tbsp milk)

• 1/2 tsp vanilla extract

Buttercream Frosting

I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment. Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design. You will lose your frosting swirl on top of your cookie if you leave it in heat for too long.

A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.

A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.

• Step 1

  • Preheat oven to convection 350 degrees fahrenheit.

  • Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

• Step 2

  • Add in brown and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

• Step 3

  • Add your egg and stir into mixture.

  • Mix in vanilla and molasses.

• Step 4

  • Add flour, baking soda, salt, crushed oreos, and baking powder to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

  • You can also add a couple oreo chunks (I crushed up 5 oreos)

• Step 5

  • Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

• Step 6

  • After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray. (I was able to fit 6 on my trays) (I also flattened my cookies a little)

  • Bake cookies for 10-11 minutes (for 1/3 cup scoop).

• Step 7

  • For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

• Step 8

  • For frosting, beat butter and oreo filling together until mixture turns off-white. Then add your powdered sugar until fully incorporated. Lastly add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture. If you want, mix frosting with a spatula to take away some of the air bubbles (this will help you avoid air bubbles when piping it out)

• Step 9

  • Frost your cookies and add a whatever toppings you’d like (I used mini golden oreos)

  • Put in fridge to store up to 12 days or leave at room temperature for up to 10 days!