Foryoueats: Cookies 'n' Cream Cookies Recipes | BraveTart

Name: Foryoueats: Cookies 'n' Cream Cookies Recipes | BraveTart
Ingredients: 4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool (about 60°F; 16°C); 3 1/2 ounces refined or virgin coconut oil (about 1/2 cup; 100g), solid but creamy (about 70°F; 21°C); see note; 10 1/2 ounces sugar (about 1 1/2 cups; 295g); 1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1 teaspoon baking powder; 1/2 ounce vanilla extract (1 tablespoon; 15g); 1 large egg, straight from the fridge; 10 1/2 ounces all-purpose flour, such as Gold Medal (about 2 1/3 cups, spooned; 295g); 8 ounces Oreos, store-bought or homemade (about 20 sandwich cookies; 225g), chopped and frozen until cold

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This Cookies 'n' Cream Cookies recipe by BraveTart features a rich, buttery dough filled with chunks of crisp, chocolatey Oreos. A heavenly combination that's perfect for any sweet tooth craving.

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Ingredients

4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool (about 60°F; 16°C)
3 1/2 ounces refined or virgin coconut oil (about 1/2 cup; 100g), solid but creamy (about 70°F; 21°C); see note
10 1/2 ounces sugar (about 1 1/2 cups; 295g)
1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 teaspoon baking powder
1/2 ounce vanilla extract (1 tablespoon; 15g)
1 large egg, straight from the fridge
10 1/2 ounces all-purpose flour, such as Gold Medal (about 2 1/3 cups, spooned; 295g)
8 ounces Oreos, store-bought or homemade (about 20 sandwich cookies; 225g), chopped and frozen until cold