Bakery-Style Eggless Oreo Chocolate Chip Cookies
These bakery-style Eggless Oreo Chocolate Chip Cookies are thick, soft, chewy, and packed with Oreo chunks and melty chocolate chips. Easily made dairy-free and vegan with simple ingredient swaps.
Yield: 5 cookies
Ingredients
Oreo Cookies
- 110 g Butter cut in cubes, see notes for options
- 80 g Castor Sugar or cane sugar
- 50 g Light Brown Sugar
- 30 g Plain Yogurt room temperature, see notes for options
- 1 tsp Vanilla Extract
- 190 g All Purpose Flour
- 16 g Cornstarch
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 110 g Chocolate Chips
- 9-10 Oreo Cookies cut in small chunks
Instructions
For the Oreo Cookies
- Preheat the oven to 375°F (190°C)and line a baking tray with parchment paper.
- In a bowl, beat the room temperature butter until light and fluffy using an electric whisk or stand mixer fitted with a paddle attachment.
- Add the cane or castor sugar & light brown sugar and beat until creamy. Scrape down the sides and mix in the room temperature yogurt & vanilla extract until combined.
- Add the flour, cornstarch, baking powder, baking soda, and salt, mixing just until combined. Fold in the chopped Oreo and chocolate chips, reserving a few to press on top before baking.
- Scoop the dough into 5 balls (about 120-130g each for large Oreo cookies or 65g for smaller ones).
- Place cookie dough on the prepared tray, leaving space between each cookie, and press extra chocolate chips and Oreo chunks on top if desired.
- Bake for about 12 minutes for large cookies, or 8 minutes for smaller cookies until the edges are set while the centers remain soft. For perfectly round cookies, gently reshape them with a cookie cutter or a bowl right after baking while still warm.
- Sprinkle with flaky sea salt if desired and let cool on the tray for 30 minutes before transferring to a wire rack.
- Store the cookies in an airtight container at room temperature for up to three days. For a freshly baked feel, warm a cookie in the microwave for 10 to 15 seconds to bring back the gooey center. The dough can also be frozen and baked fresh when needed.
Notes
- Cup vs weighing scale: US customary cup measurements are estimates, so for best and most consistent results, use a digital scale and measure ingredients in grams.
- Before starting the recipe, measure and prepare all ingredients so the process goes smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, use proper measuring spoons for accuracy.
- Butter: Use room temperature butter (soft, not melted). For dairy-free, use vegan block butter like Miyoko’s, Earth Balance, or Country Crock Plant Butter.
- Sugar: Cane sugar can be substituted with granulated or castor sugar. Use organic cane sugar if you prefer a vegan-friendly option.
- Yogurt: Use plain unsweetened yogurt. For dairy-free, use oat, almond, soy, or coconut yogurt like Kite Hill, So Delicious, or Forager Project.
- Oreos: Regular Oreos are vegan-friendly in many countries, but always check the packaging in your region.
- Chocolate Chips: Use milk, semi-sweet, dark, or dairy-free chocolate chips. For dairy-free options, use Enjoy Life or Hu Kitchen chocolate chips.
- Cornstarch: Helps create thick, soft, bakery-style cookies with chewy centers.
- Baking Soda & Baking Powder: Make sure both are fresh for the best texture and rise.