Gluten Free Cookies & Cream Cookies

Preheat the oven to 350 degrees Fahrenheit.
Line two baking sheets with parchment paper and set aside.
In a medium mixing bowl or bowl of a stand mixer, combine the butter, white sugar and brown sugar.
1/2 cup unsalted butter, 1/2 cup white sugar, 1/2 cup dark brown sugar
Beat with an electric mixer for about 30 seconds or until well incorporated.
Beat in the egg, egg yolk and vanilla extract.
1 egg, 1 egg yolk, 2 teaspoons vanilla extract
Add in the flour (making sure to spoon and level to measure, don't scoop from the bag), baking soda and salt.
1 3/4 cup gluten free all purpose baking flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Beat to combine into a dough.
Fold in the chocolate chips, white chocolate and chopped oreos. I like to chop some oreos into small pieces and some into larger, just to give a variety of textures.
1/3 cup semi sweet chocolate chips, 1/3 cup white chocolate chips, 7 gluten free oreos
Scoop using a 2 tablespoon cookie scoop and place on the baking sheets. They will spread, so stick with about 6 cookies per sheet.
Bake for 12-15 minutes or until the edges are just golden brown. They will continue to set as they cool!
I like to take a round cookie cutter when they come out of the oven to swivel around the edges and create perfect circles, but this is optional!
Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to finish cooling. Enjoy!

Did you make this?