Bravetart'S Cookies 'N' Cream Cookies Recipe

Name: Bravetart'S Cookies 'N' Cream Cookies Recipe
Ingredients: 4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool (about 60°F; 16°C); 3 1/2 ounces refined or virgin coconut oil (about 1/2 cup; 100g), solid but creamy (about 70°F; 21°C); see note; 10 1/2 ounces sugar (about 1 1/2 cups; 295g); 1 1/4 teaspoons (5g) 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 tablespoon; 15g); 1 large egg, straight from the fridge; 10 1/2 ounces all-purpose flour, such as Gold Medal (about 2 1/3 cups, spooned; 295g); 8 ounces Oreos, store-bought or; (about 20 sandwich cookies; 225g), chopped and frozen until cold

10 ingredients

3 steps

Ingredients

4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool (about 60°F; 16°C)
3 1/2 ounces refined or virgin coconut oil (about 1/2 cup; 100g), solid but creamy (about 70°F; 21°C); see note
10 1/2 ounces sugar (about 1 1/2 cups; 295g)
1 1/4 teaspoons (5g) 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 tablespoon; 15g)
1 large egg, straight from the fridge
10 1/2 ounces all-purpose flour, such as Gold Medal (about 2 1/3 cups, spooned; 295g)
8 ounces Oreos, store-bought or
(about 20 sandwich cookies; 225g), chopped and frozen until cold

Directions

1

Adjust oven rack to middle position and preheat to 350°F (180°C). Combine butter, coconut oil, sugar, salt, baking powder, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape bowl with a flexible spatula halfway through. With mixer running, add egg and continue beating until smooth. Reduce speed to low, add flour, and mix to form a stiff dough, then add frozen cookie pieces and continue mixing until well combined.
2

With a scoop, divide dough into 2-tablespoon portions. With your hands, roll each piece smooth and round. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F/21°C, and proceed as directed.)
3

Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. With the palm of your hand, flatten each into a 1/2-inch disk; if you like, garnish with extra Oreo crumbs. Bake until puffed and firm around the edges, and pale overall but with a hint of browning around the very edges, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 3 days at room temperature.