Our first recipe in honor of Oreo’s 100th birthday this week is for Oreo-Stuffed Chocolate Chip Cookies. These cookies are totally gilding the lily, which is an excellent thing when it comes to baked goods. I know you’re thinking this is like the cookie version of a terducken, but they really are divine. As the chocolate chip cookies bake, the Oreos get softened up and make a lovely chocolatey mouthful of deliciousness. These cookies are particularly wonderful while they’re still warm. Here is how to make them.
Your first step will be to make some chocolate chip cookie dough. If you buy store-bought dough I will divorce you. It takes five minutes to make cookie dough from scratch. You can do it. Here’s my recipe:
3/4 cup melted butter
1 cup firmly packed brown sugar
1/2 cup sugar
Blend well with mixer. Then add:
1 egg yolk
2 tsp. vanilla
Blend on med/high for about three minutes.
In a separate bowl combine:
2 1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
Add dry ingredients to creamed mixture. Mix til barely combined. Add 1 cup chocolate chips and stir by hand.
Once your cookie dough is done, you’ll need a pack of Oreos. Double Stuffs are nice here; the white filling is a good counterpoint to all the chocolate. But if you have regular Oreos, they’ll do just fine.
Your first step after making the dough is to get a big blob of it. I use my ice cream/muffin scoop and fill it about 3/4 of the way.
Take your ball of dough and pat it gently til it’s kind of flatish.
Place your Oreo in the middle of your flattened dough and fold/push the dough edges up over the top of the cookie.
You’ll end up with a ball-type shape. Smoosh most of edges up onto the top. The cookies tend to spread quite a bit, so you’ll need to freeze them for about 15 minutes before they go into the oven. While the cookies are in the freezer, preheat the oven to 325°.
Bake the cookies for about 13-14 minutes. If they’ve spread too much and look odd, cut the edges off while they’re still hot from the oven.
Pour yourself a glass of milk and enjoy!