1-First Step: Prepare the Mise en Place Gather all ingredients for cookies and cream Lofthouse cookies. Measure 2 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt into a bowl; whisk to combine. Soften 1 cup butter. Crush 1 cup Oreos for frosting later. This setup keeps things smooth, even for beginners.

2-Second Step: Cream the Wet Ingredients In a large mixer bowl, beat 1 cup softened butter and 1 1/2 cups sugar until light and fluffy, about 2-3 minutes. Add 1 egg and 1 tsp vanilla; mix well. Stir in 1/2 cup sour cream until incorporated. For vegan adaptations, use plant-based subs here to maintain creaminess.

3-Third Step: Combine Dry and Wet Mixtures Gradually add the dry ingredients to the wet mixture on low speed. Mix just until a soft dough forms; avoid overmixing to preserve tenderness in these lofthouse cookies. The dough will be sticky, which is key for spread and softness.

4-Fourth Step: Chill the Dough Cover dough and refrigerate for 1 hour. Chilling prevents excessive spreading and helps flavors meld. This step is crucial for copycat cookies and cream Lofthouse recipe success, yielding bakery-style results.

5-Fifth Step: Scoop and Bake Scoop tablespoon-sized balls onto prepared sheets, spacing 2 inches apart. Bake at 350°F for 10-12 minutes until edges set but centers remain soft. Cool on sheets for 5 minutes, then transfer to racks. Cookies will firm as they cool.

6-Sixth Step: Make the Frosting Beat 1/2 cup butter, 4 cups powdered sugar, 1/4 cup milk, and 1 tsp vanilla until smooth. Gently fold in 1 cup crushed Oreos. For low-calorie, lighten with yogurt. Spread or pipe onto cooled cookies.

7-Final Step: Finishing Touches and Serving Chill frosted cookies 15 minutes to set. Serve at room temp for best texture. Store as noted below. Pair with milk for the ultimate cookies and cream cookies experience. Gluten-free? Swap flour seamlessly in any step.