How do you make chewy cookies??

Among many factors, brown sugar and browned or melted butter help produce cookies with soft centers and a hint of chewiness. Also, toward the end of baking, remove your cookies from the oven once the edges are set but the centers still look slightly undercooked. The residual heat will continue to cook them as they cool on the sheet pan. This keeps them nice and chewy and more soft than crisp.

What makes a cookie soft and thick or thin and crispy?

A cookie’s chewiness or crispiness depends a lot on the ratio of ingredients in it. Want a chocolate chip cookie with more spread (which will also tend to be on the crispier side)? Look for a recipe that uses mostly granulated (white) sugar. Brown sugar, on the other hand, contains more liquid in it, which is key in making a more moist and chewy cookie. However, these aren’t hard and fast rules for *every* cookie recipe. The role of sugar changes a bit with the ingredients around it. You can read more about each kind of sugar in this fascinating article from Serious Eats .

How do you store these cookies?

These cookies will still taste fresh for 2-3 days at room temperature in an air-tight container. Alternatively, the balls of dough freeze well. Store them in an airtight container in the freezer and bring them out to bake whenever cookie cravings hit! You can also store already-baked cookies in your freezer for up to 3 months.

Could I substitute golden Oreos?

I'm such a fan of the classic chocolate Oreo that I didn't test these with the golden variety. But if you like or prefer that flavor, trying using them in lieu of the darker Oreos.

Soft and Chewy Funfetti Oreo Cookies

Funfetti Oreo Cookies

cookies with rainbow sprinkles and Oreo pieces, sitting on a white piece of parchment

Print Recipe

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Full of rainbow sprinkles and chocolate Oreo crumbs, these funfetti Oreo cookies would be perfect for a birthday party or special occasion.

Author: Susan
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 16 - 18 cookies 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

8 T butter (113 grams) unsalted butter, melted
½ cup (120 grams) white sugar
¼ cup (45 grams) firmly packed light brown sugar
1 ½ tsp imitation vanilla extract
½ tsp almond extract
½ teaspoon Diamond Crystal kosher salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 large egg, room temperature
1 ¾ cups (200 grams) all-purpose flour, spooned and leveled
1 cup (90 grams) crushed Oreos, filling included (about 8 cookies)
½ cup (85 grams) rainbow sprinkles

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Instructions

Preheat your oven to 350°F.
Melt butter and let it cool for 15 minutes before step three.
Cream cooled melted butter, vanilla and almond extracts, and sugars together in your mixing bowl for 3 minutes.
Stop the mixer and add your salt, baking powder, and baking soda as well as your egg. Mix for about 45 seconds on medium speed before stopping the mixer to add your flour. Mix 30 more seconds on medium speed before pausing the mixer to add finely crushed Oreo pieces and sprinkles to the bowl, resuming mixing until they’re well-combined (about 30 seconds).
Scoop small (about ⅔ the size of a golf ball) round portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 10-11 minutes.
Transfer cookies to cooling racks after they’ve sat on the baking sheets about 10 minutes outside of the oven and are firm enough to handle.

Find it online: https://susanbringsdessert.com/funfetti-oreo-cookies/