Ingredients
Method
Step 1: Preheat & cream the butter
- Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a stand mixer or with a hand mixer, beat the room-temperature butter for 3–5 minutes, until pale and off-white.
Step 2: Add sugars
- Add the granulated sugar and brown sugar. Beat for about 2 minutes, until the mixture is light and fluffy.
Step 3: Add wet ingredients
- Mix in the egg until fully incorporated.
- Add the vanilla extract and molasses and mix until smooth.
Step 4: Add dry ingredients
- Add the all-purpose flour, baking soda, baking powder, salt, and crushed Oreos.
- Mix on low speed (or fold by hand) just until a thick dough forms.
- Optional: Fold in extra Oreo chunks (about 5 crushed cookies) for added texture.
Step 5: Bake a test cookie
- Scoop ⅓-cup portions of dough and place one test cookie on the baking sheet.
- Bake to check dough spread and oven temperature before baking the full batch.
Step 6: Scoop & bake
- Once the test cookie looks right, place remaining dough balls on the baking sheet, spacing evenly (about 6 cookies per tray).
- Lightly flatten the dough balls, if desired.
- Bake for 10–11 minutes, until the edges are set and the centers remain soft.
Step 7: Shape & cool
- Immediately after baking, use a round bowl or cup to gently swirl around each cookie to create clean, circular edges.
- Let cookies rest on the baking sheet for about 10 minutes before transferring.
Step 8: Make the frosting
- Beat the butter and Oreo filling together until light and off-white.
- Gradually add the powdered sugar until fully incorporated.
- Add the heavy cream and extracts, then whip until light and fluffy.
- Optional: Fold gently with a spatula to release air bubbles before piping.
Step 9: Frost & finish
- Frost the cooled cookies and decorate with toppings of choice (mini Golden Oreos work great).
Storage
- Store cookies in the refrigerator for up to 12 days, or at room temperature for up to 10 days.