I saw a friend post on facebook yesterday that she was baking oreo stuffed chocolate chip cookies for a superbowl party and I was instantly intrigued. I love oroes and I love chocolate chip cookies, so the idea of combining the two got me very excited. I've been thinking about them ever since....so tonight I decided that I deserved to splurge and make these cookies. (I didn't sleep much last night because I was so uncomfortable, my back has been really bothering me, and the lady at my chiropractor accidently cancelled my massage appointment that I had been looking forward to all weekend, so I decided that I definitely deserved and NEEDED these cookies tonight ;)). I was a bit concerned by the sheer enormousness of the cookies as I was making them, and they baked up to be gigantic muffin size cookies, but they were delicious!! Nic thought they had too much going on, but I really liked them!
Here is the recipe in case anyone wants to try them:
Here is the recipe in case anyone wants to try them:
Oreo Stuffed Chocolate Chip Cookies
2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE cookies.
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