How to Make Large Thick Bakery Size Oreo Cookies

This incredible Oreo cookie recipe is full of REAL Oreo cookies, soft, and large. Tired of paying ridiculous prices for high end cookies? Now you can make your own copycat Crumbl version for only a fraction of the cost and trust me when I say… IT WILL BE THE BEST OREO COOKIE YOU’VE EVER HAD.

DELICIOUS OREO FLAVOR IN A GIANT GOURMET COOKIE!

Large thick cookies that are a little bit doughy in the center, soft, and full or Oreo cookie flavor. If you enjoy a soft cookie than thicker cookies are always the way to go. You’re on your way to creating the ultimate cookies. Happy Baking!🍪

VEGETABLE SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter, so recipes that use shortening tend to produce an end product that will rise a little higher, holds its shape during baking, and has an interior texture that is softer or lighter.

UNSALTED BUTTER: For flavor, a little fat, and a tiny bit of liquid.

CREAM CHEESE: Swapping out some of the butter for cream cheese will create a soft cloud like cookie.

HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together.

BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking soda and use baking powder.

CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, for best results, slide the cookie sheet into the refrigerator for 1 hour.

Most Important Step In This Cookie Recipe

In this post you are getting a lot of tips and tricks on how to make incredible giant cookies, using one of the easiest cookie recipes. If you want the BEST COOKIES, then this is the most important TIP. Make sure the dough is super cold before baking and here’s why. CHILLING COOKIE DOUGH CONTROLS SPREAD. CHILLING COOKIE DOUGH BEFORE BAKING SOLIDIFIES THE FAT IN THE COOKIES. AS THE COOKIES BAKE, THE FAT IN THE CHILLED COOKIE DOUGH TAKES LONGER TO MELT THAN ROOM-TEMPERATURE FAT. AND THE LONGER THE FAT REMAINS SOLID, THE LESS COOKIES SPREAD. You’ll end up with perfect cookie every time.

Oreo Cookie Variations

While I LOVE these Bakery Style Cookies just the way they are, below are two variation ideas. All starting with the same cookie dough base recipe. THREE COOKIES ONE COOKIE DOUGH RECIPE.

•CHOCOLATE CHIPS (11 ounce bag per cookie dough recipe): Add extra chocolate flavor with chocolate chips. Semi Sweet, dark, or milk chocolate. Using semi sweet or dark chocolate will add tons of deep chocolate flavor while the milk chocolate will add some chocolate along with sweetness. Which one you choose depends on what you want the end result to be. My favorite brand is Ghirardelli but any brand will work. ADDING A CHOCOLATE DRIZZLE: Melt chocolate in the microwave (do this slowly at 60% power), pour into a small zip top bag, snip the corner, and in a back and forth motion add to the tops of your cookies. Set aside to harden.

•MARSHMALLOW CREAM FROSTING: Add a swirl of this incredible marshmallow frosting to some of your cookies. Your guests will love having options. A creamy frosting, made with store bought marshmallow cream and butter. Two delicious ingredients to help create the perfect frosting. Click here for the recipe→MARSHMALLOW BUTTER FROSTING

BUTTER VS MARGARINE

Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.

1. FLAVOR: Butter provides a rich flavor. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
2. FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while baking.

Can This Recipe Make Smaller Cookies?

This recipe was designed to make 12 large thick gooey cookies. Like the ones you get at a bakery.

However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size will also change.

Can Oreo Cookie Dough Be Made In Advance?

REFRIGERATOR: The cookie dough can be kept chilled in the refrigerator for up to 4 days. Store in an airtight container.

FREEZER (BAKED COOKIES): Place baked cookies in a freezer safe bag. The cookies will stay fresh in the freezer up to 3 months.

FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.

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