1 cup salted butter, room temperature

1 cup white sugar

1 large egg

1½ teaspoons vanilla extract

2 cups + 2 tablespoons all-purpose flour (spooned and leveled)

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

10 Oreo cookies, roughly chopped

2–3 Oreo cookies, whole or halved, for topping

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugar until light and fluffy.
Beat in egg and vanilla extract until combined.
Whisk flour, baking soda, baking powder, and salt in a separate bowl.
Gradually add dry ingredients to wet, mixing until just combined.
Fold in chopped Oreo cookies gently.
Scoop tablespoon-sized dough portions onto baking sheet, spacing 2 inches apart.
Press a whole or halved Oreo onto each dough ball.
Bake 10-12 minutes until edges are lightly golden and centers set.
Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

Use double-stuffed Oreos for extra creaminess.

Add white chocolate or mini chocolate chips for variation.

Substitute salted butter with unsalted plus pinch of salt.

Add 1 teaspoon instant coffee granules for mocha flavor.

Chill dough 15-30 minutes to reduce spreading.

Store baked cookies airtight at room temperature up to 5 days or freeze for up to 3 months.