Chewy Oreo Sugar Cookies Recipes

CHEWY OREO M&M COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats.
• In a large bowl, use electric mixer on medium-high speed to beat butter, sugar, and brown sugar together until lightened, about 3 minutes.
• On low speed, beat in egg and egg yolks one at a time, scraping sides as needed. Then, beat in vanilla extract.
• In a small bowl, stir together flour, cornstarch, baking soda, and salt. On medium speed, beat in flour mixture 1/2 cup at at time, until well combined. Stir in oreos and M&Ms.
• Scoop dough in 1/2 tbsp sized balls on prepared sheets, about 2 inches apart. If you want the tops of the cookies to have visible M&Ms, press a few mini M&Ms on the top of each dough ball. Bake for 8-9 minutes, or until tops are golden.
• Let cool on sheet for a few minutes before removing to cooling rack.

CHEWY OREO SUGAR COOKIES

Steps:

• Mix butter and sugar until fluffy.
• Add vanilla and egg and mix until smooth.
• In a separate bowl, combine pudding mix, baking soda, salt and flour.
• Fold dry mixture into wet mixture.
• Roll into 1 inch balls and drop onto ungreased cookie sheet.
• Bake at 350 for approximately 8-10 minutes.

CHEWY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
• Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
• Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

THE ESSENTIAL CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 375°; lightly grease (or line with parchment) two baking sheets.
• In a big bowl, beat the butter, sugar, brown sugar, corn syrup, vanilla, nutmeg (if using), baking powder, baking soda, salt, and egg together.
• Stir in the flour.
• Add coarse sugar to a shallow dish; drop the dough by the tablespoonful into the sugar, rolling the balls to coat them.
• Place them on prepared cookie sheets.
• Bake for 10 minutes, until the edges are just barely beginning to brown; they will look soft.
• If you bake the cookies too long, they'll be crunchy, not chewy.
• Remove from oven and cool on baking sheet for 5 minutes, then transfer them to a rack to cool completely.

CHEWY EARL GREY SUGAR COOKIES

Steps:

• Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put 1/2 cup/100 grams granulated sugar in a small bowl or shallow dish and set aside.
• Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
• Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
• Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
• Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.