A delicious, easy, and freezer-friendly Oreo Cookie Recipe great for kid’s lunchboxes, birthday parties, or as a yummy alternative to traditional choc-chip cookies.
My children love chocolate chip cookies (what kid doesn’t right?!), but these Oreo Cookies have seamlessly combined two of their big loves. One of my daughters in particular absolutely loves Oreos, which is what inspired this recipe many years ago… and I have been making batches of these babies ever since!
Taking the time to make chocolate cookies at home is well worth it. They taste fresher, yummier, and I always prefer the texture – plus, it takes hardly any more effort to alternate the traditional chocolate chips for these delicious Oreos.
To prepare the Oreos, I chop them up with a knife into small pieces and gently stir them through the cookie batter. Oreos have quite a few different flavours of biscuit, which means you could swap out these chocolate ones for whichever flavour you like.
Once the batter is all combines, I roll them into heaped tablespoons onto a lined baking tray. Unlike other cookies I don’t flatten these as I like the thickness of them, plus they spread during the cookie process.
The beauty of these Oreo Cookies is their ability to be frozen. I make up big batches and freeze them the same day I bake them, which helps lock in their freshness and keeps them tasting delicious when defrosted.
These chocolate Oreo Cookies are great for kid’s lunchboxes – I simply pull them out of the freezer in the morning, and they are perfectly defrosted by morning tea time. They are also prefect for kid’s birthday parties, afternoon snacks, and as a yummy alternative to traditional choc-chip cookies.
Oreo Cookies
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
12 mins |
22 mins |
- 2 cups Oreo’s
- 125g butter, room temperature, chopped
- 1/2 cup brown sugar
- 1/2 cup caster sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups self raising flour, sifted
Instructions
- Preheat oven to 180°C, fan forced.
- Line 2 baking trays with baking paper or a silicone mat.
- Gently chop oreo’s into small pieces.
- Cream butter, brown sugar and caster sugar in an electric mixrer.
- Add egg and vanilla, mix.
- Add flour, gently mix till combined.
- Fold through Oreo’s.
- Roll tablespoon of mixture into balls.
- Place on baking tray, leave 5cm between each.
- Bake biscuits for 8-10 minutes or until golden.
- Rest on tray for 5 minutes, before transferring to a wire rack to cool completely.
By Kat – The Organised Housewife
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SHOP: Want over 50 freezer friendly recipes for your kid’s lunchboxes? Check out my Lunch Box Recipes Cookbook.
