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Avena Recipes

Fireworks Cookies and Cream Cookies

Soft and chewy cookies loaded with crushed Oreos, white chocolate chips, and patriotic candies for the ultimate Fourth of July treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 15 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup crushed Oreo cookies
  • ¾ cup white chocolate chips
  • ¾ cup red white & blue M&M's or chocolate candies
  • Optional: patriotic sprinkles for decoration

Method
 

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
    Beat butter, granulated sugar, and brown sugar until light and fluffy.
      Mix in eggs one at a time, then add vanilla extract.
        In a separate bowl, whisk together flour, baking soda, and salt.
          Gradually add the dry ingredients to the wet ingredients and mix until combined.
            Fold in crushed Oreos, white chocolate chips, and patriotic candies.
              Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
                Add sprinkles if desired and bake for 9–11 minutes, until edges are lightly golden.
                  Cool on the baking sheet for 5 minutes before transferring to a wire rack.

                    Notes

                    For thicker cookies, chill the dough for 30 minutes before baking. Store in an airtight container for up to 5 days. Press extra candies into warm cookies immediately after baking for a bakery-style appearance.