After posting a picture of what I wanted to make this week, it was pointed out that I have a thing for oreos. I dont know if its just that they are just amazing, or maybe the fact that I ate a pack of Double Stuf’d Oreo’s every 3 days when I was back at UCR, whatever the reason is…..I need to cool it down a bit. No more Oreo recipes for a while.
On that note, this recipe was definitely a good one to bow out with. It showed up on my friend’s Facebook and I knew it was meant to be. I knew it was a bit outrageous, but hey..I’m trying to gain a few lbs anyways!
I made them this morning in about 45 minutes before heading into work & picking up my brother/sister in law/the munchkin up from the airport. Great way to start the day…if you’d like it to end with a mini sugar heart attack.
I read through the comments that some people left on the blog that I got this recipe from, BeckyBakes, and some people were complaining that it was too “floury” but I don’t agree. It’s a great, enormous, cookie. Really, the ultimate cookie.
I have about 10 left, so if you’re in the area and want to test it out let me know
Oreo Stuffed Chocolate Chip Cookies
2 sticks butter (Softened)
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
1 ½ cups chocolate chips
1 pkg. Oreo cookies (Double Stuf)
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. Form a ball of cookie dough, big enough to fit over the oreo. Then take another ball of cookie dough, slightly smaller, and fit it on the bottom of the oreo, to completely cover the oreo in cookie dough. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat (highly recommend the silpat. It’s environmentally friendly and works great) lined baking sheet and bake cookies 10-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Note: Cookies might need a little more time depending on how your oven heats. I put mine in for more towards 13/14 minutes.
Makes about 2 dozen VERY LARGE cookies.