Cookies 'n' Cream Cookies Recipes

Ingredients

• 4 ounces unsalted butter, pliable but cool
• 3 1/2 ounces refined or virgin coconut oil, solid but creamy
• 10 1/2 ounces sugar
• 1 1/4 teaspoons 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 large egg, straight from the fridge
• 10 1/2 ounces all-purpose flour, such as Gold Medal
• 8 ounces Oreos, store-bought or homemade, chopped and frozen until cold

Directions

1. Set an oven rack in the middle of the oven and heat to 350 degrees F (180 degrees C). In the bowl of a stand mixer with the paddle attached, add the butter, coconut oil, sugar, salt, baking powder, and vanilla. Start on low just until everything is dampened, then turn the mixer to medium and beat until the mixture looks airy and pale, about 5 minutes, stopping midway to scrape down the bowl with a flexible spatula. While the mixer is still going, add the egg and beat until the mixture is smooth. Turn the speed back to low, mix in the flour until you have a firm dough, then add the frozen cookie pieces and mix until they are evenly worked through.
2. Use a scoop to portion the dough into 2-tablespoon mounds. Roll each portion between your hands until smooth and round. If you want to make the dough ahead, the shaped portions can go into a heavy-duty zipper-lock bag and be refrigerated up to 1 week, or frozen 6 months. Before baking, let them sit at room temperature until very soft, about 70 degrees F/21 degrees C, then continue with the recipe.
3. Place the dough portions on a parchment-lined half sheet pan, spacing them 2 inches apart so they have room to spread. Press each one with your palm into a 1/2-inch disk; add extra Oreo crumbs on top if you like. Bake until the cookies are puffed, set at the edges, and still mostly pale with just a little color at the outer rims, about 12 minutes. Leave them on the baking sheet until the crumb firms up, about 5 minutes. Eat them warm, or transfer to an airtight container and store up to 3 days at room temperature.