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Export 5 ingredients for grocery delivery
Step 1
Whisk dry ingredients (flour, cornstarch, and oreo crumbs) together and set aside.
Step 2
Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
Step 3
Add egg and extracts and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
Step 4
Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
Step 5
Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
Step 6
Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
Step 7
Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
Step 8
Remove cookies from oven and allow to cool on cookie sheet before handling.
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