Cookies 'N' Cream Cookies Recipes

seriouseats.com

Mark Oberemk

4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool (about 60°F; 16°C)

3 ½ ounces refined or virgin coconut oil (about ½ cup; 100g), solid but creamy (about 70°F; 21°C); see note

10 ½ ounces sugar (about 1 ½ cups; 295g)

1 ¼ teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 teaspoon baking powder

½ ounce vanilla extract (1 tablespoon; 15g)

1 large egg, straight from the fridge

10 ½ ounces all-purpose flour, such as Gold Medal (about 2 ⅓ cups, spooned; 295g)

8 ounces Oreos, store-bought or homemade (about 20 sandwich cookies; 225g), chopped and frozen until cold

Directions at seriouseats.com

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