Mostly Mel's Oreo Cookies

 

NGREDIENTS

Cookies:

• 1 ½ cups (340 g) salted butter, softened to room temperature
• 1 ½ cups (318 g) lightly packed light brown sugar
• ¾ cup (159 g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large (100 g) eggs
• 2 tablespoons sour cream
• 1 tablespoon vanilla extract
• 4 1/2 (495 g) cups finely crushed Oreo cookies (about 43 cookies, see note)
• 3 ½ cups (497 g) all-purpose flour
• ¾ cup (65 g) natural unsweetened or Dutch-process cocoa powder

Frosting:

• ¼ cup (113 g) salted butter, softened to room temperature
• 4 ounces (113 g) cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 1 pkg (4.2oz) Oreo pudding mix
• 2-4 cups (456 g) powdered sugar (to your taste preference)
• 1 to 2 tablespoons milk or cream
•  mini Oreo cookie, for topping 

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Line two or more half sheet pans with parchment paper. Set aside.
• In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer), cream together the butter, brown sugar, granulated sugar, baking powder, baking soda and salt until well-combined and creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed. 
• Add the eggs, sour cream and vanilla, and mix until thoroughly combined, scraping down the sides of the bowl as needed. 
• Add the 4 1/2 cups Oreo crumbs (save the rest of the crumbs for topping the frosted cookies), (I used way more than 41 cookies for the 4 and a half cups... not sure why) flour, and cocoa powder and mix until no dry streaks remain. 
• Measure out 1/4 cup portions of dough and roll into balls. Place several inches apart on prepared baking sheets (because these are larger cookies, I only place six cookies on each half sheet pan). 
• Bake for 12 to 14 minutes (11 for my oven) until edges are set but middles are still slightly soft. Remove from the oven and let sit on the baking sheet for a couple of minutes before removing to a cooling rack to cool completely. If the centers are mounded, gently press with a spatula or flat-bottomed class to an even thickness.
• For the frosting, with an electric mixer (stand or handheld) cream together the butter and cream cheese until very smooth, 1 to 2 minutes. Add the vanilla and mix until combined. Gradually add the pudding, then powdered sugar, mixing on low speed, until all the sugar has been incorporated. Increase the speed to medium and mix for 2 to 3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting. It should be thick and creamy but also soft and easily spreadable.
• Once the cookies have cooled completely, frost each cookie with an offset spatula or frost with a piping bag fitted with a round open tip and spiral the frosting in rounds over the top of the cookie. Top each cookie with a. mini Oreo. Refrigerate frosted cookies until serving.