1-First Step: Gather and Prep Your Ingredients Start by measuring out all your ingredients to make things easier. Measure 200 grams of all-purpose flour, 100 milliliters of whole milk, 2 large eggs, and 50 grams of unsalted butter, along with the crushed Oreos and other items. This mise en place helps avoid any rush and lets you adapt for vegan or gluten-free versions right from the start.

2-Second Step: Mix the Dry Ingredients In a large bowl, combine 200 grams of all-purpose flour with 2 tablespoons of cocoa powder and 150 grams of sugar. Stir them together until everything is evenly mixed, creating a base that’s full of that red velvet essence. If you’re making a gluten-free version, swap the flour now to keep it simple.

3-Third Step: Add the Wet Ingredients Next, beat in the 2 large eggs, 100 milliliters of whole milk, and 1 teaspoon of vanilla extract into the dry mix. Melt the 50 grams of unsalted butter and add it too, along with a few drops of red food coloring for that signature look. Mix thoroughly until the batter is smooth and vibrant adapt by using flax eggs if going vegan!

4-Fourth Step: Incorporate the Oreos Fold in 100 grams of crushed Oreos gently so they don’t break down too much, preserving those yummy chunks. This step adds the fun texture that makes Oreo Red Velvet Cookies stand out, and it’s a great spot to tweak for low-calorie options by reducing add-ins.

5-Fifth Step: Shape and Bake Preheat your oven to 180 degrees Celsius and line a baking sheet with parchment paper. Scoop the dough into cookie shapes and place them on the sheet, spacing them out for even baking. Pop them in the oven for 25 to 30 minutes until they’re golden brown and set check at 25 minutes to avoid overcooking.

6-Final Step: Cool and Serve Once baked, let the cookies cool on a wire rack for about 10 minutes to firm up. Serve them warm with a glass of milk for the ultimate treat! For more baking tips, try this guide to improving your cookies, which shares expert advice on perfecting batches.