Recipe: Chocolate Chip Oreos

I found this recipe on pinterest and I had to give it a try. The cookies taste best when fresh from the oven (the oreos are soft) so if you don’t want to eat them all at once you could save the remaining cookie dough and spread out the indulgence. Also there is now a mini sized version of this recipe so I’m going to have to try it next time. Since these are smaller I can eat like 12 of ’em instead of 1, right?

This recipe originates from Picky Palate although other versions are all around the web. I tried using my old favorite chocolate chip cookie recipe in place of the Picky Palate dough and it was not nearly as tasty and the consistency wasn’t as good. Stick with the Picky Palate version, you won’t be sorry. The full recipe is posted below but be sure to check out the other recipes  – this is just the beginning of cookies within cookies that must be tried. Culinary genius.

Oreo Stuffed Chocolate Chip Cookies

2 sticks softened butter

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies,

1.  Preheat oven to 350 degrees F.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

2.  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 cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies

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