Name: Bakery Style Oreo Cookies
Ingredients: 1 cup Butter, cold (cut into small cubes); 1 cup Brown Sugar; 1/2 cup Sugar; 2 large Eggs; 1 teaspoon Vanilla Extract; 3 cups Flour; 1 teaspoon Cornstarch; 3/4 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 cup Semi-Sweet Chocolate Chips; 1/2 to 3/4 cup White Chocolate Chips; 20 Oreo Cookies (chopped)

Ingredients

Scale

1 cup Butter, cold (cut into small cubes)
1 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
3 cups Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Semi-Sweet Chocolate Chips
1/2 to 3/4 cup White Chocolate Chips
20 Oreo Cookies (chopped)

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Instructions

Preheat oven to 400 degrees. In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes until light and fluffy. This is an important step as it helps the butter to wrap around the sugars to create a creamy texture.
Add eggs and vanilla and mix for 1 minute longer.
Fold in flour, baking soda, cornstarch, and salt…just until combined.Fold in semi-sweet chocolate chips, white chocolate chips and chopped up Oreo cookies.
Lightly roll into balls. You may roll them into 4-ounce, 5-ounce, or 6-ounce cookie dough balls. Bake on a light colored baking sheet for 9-10 minutes. If you use a dark colored baking sheet, the bottoms may become too burnt before the insides of the cookies are baked through. Do NOT overbake!
Let the cookies cool for 10 minutes before removing from the baking pan. If you want the cookies to look more gourmet, add a few Oreo cookies to the tops of the cookies as soon as you remove them from the oven.