Instructions
Step 1 Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2 In a medium bowl, whisk together flour, baking soda, and salt.
Step 3 In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Step 4 Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 5 Mix in the blue food coloring until the dough reaches a vibrant color.
Step 6 Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 7 Fold in the white chocolate chips, mini chocolate chips, crushed Oreos, and crushed chocolate chip cookies.
Step 8 Scoop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9 Press extra cookie chunks and chips onto the tops for a bakery-style look.
Step 10 Bake for 10–12 minutes, or until the edges are set but the centers remain soft.
Step 11 Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature before serving.
To reheat, warm cookies in the microwave for 10–15 seconds to restore their soft, gooey texture.
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