Ingredients
Scale
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup freeze-dried strawberries, crushed
- 6 Golden Oreos, crushed into fine crumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large mixing bowl, combine 1 cup of softened butter with ½ cup granulated sugar and ½ cup brown sugar.
- Use an electric mixer on medium speed to cream them together until light and fluffy.
- Crack in two large eggs along with 1 teaspoon of vanilla extract.
- Beat until well combined, ensuring no egg streaks remain.
- In another bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add this dry mix to the wet ingredients while mixing on low speed until just combined.
- Gently fold in about 1 cup of crushed freeze-dried strawberries until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop heaping tablespoons of dough onto prepared baking sheets about two inches apart.
- Crush about six Golden Oreos into fine crumbs and sprinkle these crumbs generously over each unbaked cookie mound.
- Pop those trays in the oven for about 10-12 minutes or until golden brown at the edges but still soft in the center.
- Let your cookies rest on the baking sheet for five minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container.
Reheat briefly in the microwave.
Serve with vanilla ice cream.
Use fresh strawberries for best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg