Prep Time: 20 minutes + 15 minutes per batch in the oven
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
14-20 Oreo cookies
1. Preheat oven to 350 degrees.
2. Cream butter and sugars together with a mixer until well combined.
3. Beat in eggs and vanilla.
4. In a separate bowl mix the flour, salt and baking soda.
5. Slowly add the flour mixture to the wet ingredients along with chocolate chips until just combined.
6. 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.
7. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.
8. Place onto a parchment or silpat lined baking sheet and bake cookies 13-16 minutes or until golden brown.
9. Let cool for 5 minutes before transferring to cooling rack.
Some things to keep in mind:
- Don't use melted butter instead of softened butter. If you use melted butter, refrigerate your dough for 2+ hours before using. Watch some Alton Brown or do some google research if you want to know the chemistry behind this, but it does matter.
- If you don't own one, a cookie scoop is a small scoop about 1 tablespoon big.
- I highly recommend a silpat and cookie baking sheet. Again, there's a real difference between using a cookie sheet and just using a plain baking sheet. However, I have made these on plain baking sheets. It will work, just not as well.
- You can put other things inside the dough instead of oreos. I have used Reeses, donut holes, brownies, and recently, mini cadbury eggs.
- You really want to make your dough with oreo inside it to look like a cylinder more than a ball. The more dough you have on the sides, the wider your cookie will get while baking and it'll end up being too flat and exposing the oreo within. You want them to be hidden.
Labels: Do It Yourself