Mix Sugars and Butter First - Start by combining the melted butter with both sugars until smooth. This ensures the cookies have a rich, buttery base that’s perfectly sweet.
Add Eggs and Vanilla - Beat in the eggs and vanilla extract until fully incorporated. This adds structure and helps the cookies rise.
Prepare Dry Ingredients Separately - In another bowl, whisk together the flour, salt, baking soda, baking powder, and cornstarch. This prevents clumping and ensures even baking.
Fold Wet and Dry Ingredients Together - Gradually add the dry ingredients to the wet mixture. Fold gently until everything is combined—overmixing can make cookies tough.
Incorporate the Fun Additions - Chop the Blueberry Pie Oreos and fold them into the dough along with the white chocolate chips. For best results, keep the chunks big enough to create texture but not so large that the cookies won’t hold together.
Swirl in the Blueberry Jam - Gently swirl the blueberry jam into the dough. Don’t overmix—it’s supposed to create streaks and pockets of jam throughout the cookie.
Bake to Perfection - Scoop the dough into balls on a parchment-lined sheet and bake at 350°F (175°C) for 8-10 minutes. They should be golden around the edges but still soft in the center.
Extra Oreo Crunch - As soon as the cookies come out of the oven, add a few more chopped Blueberry Pie Oreos on top. The residual heat softens them slightly and adds a beautiful, glossy finish.
