¼teaspoon*green food coloring*optional or a few drops of gel food coloring
Topping (optional)
12gluten free oreoscut in half
Instructions
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, fitted with the paddle attachment, add butter, granulated sugar and vanilla. Beat on medium speed for 8 minutes. Yes, 8.
Turn mixer off, add eggs one at a time, mixing on low speed until dough is smooth. Add vegetable oil, mixing again until smooth.
In a medium bowl, mix together flour, baking soda and salt.
Add flour mixture to butter mixture all at once. Mix on low just until flour is blended, not a second more. This takes my Kitchen Aid mixer about 10 times around the bowl.
Add chocolate chips and Oreo crumbs, mix for about 3 seconds, until evenly distributed.
Using a 3 tablespoon scoop place dough balls 2 inches apart on baking sheets. Bake on center rack for 9-11 minutes, until lightly brown on the edges and still soft in the center.
Allow to cool on baking sheet for 2-3 minutes, then transfer to cooling rack.
Notes
If you want to store these cookies, I recommend waiting to frost until ready to eat. The frosting gets smushed and can dry out while being stored.