Ingredients
Method
Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
Cream butter and sugars:
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients:
- Beat in the eggs one at a time, followed by the vanilla extract. Add the blue food coloring, a little at a time, until the dough reaches your desired shade of blue.
Mix dry ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, blending until just combined.
Fold in add-ins:
- Gently fold in the mini Oreos, white chocolate chips, mini chocolate chips, and crushed shortbread cookies with a spatula.
Shape the cookies:
- Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake:
- Bake for 10-12 minutes or until the edges are set, and the centers appear slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Substitutions: Use gluten-free flour for a gluten-free version, or swap regular chocolate chips for dairy-free ones to make these cookies vegan-friendly.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.