Most of the recipes you’ll find on this blog are tried and true recipes I’ve been making for years, but once in a while I’ll come across a new recipe that is so good I simply have to share it immediately. Last week someone emailed me a recipe for Oreo Stuffed Chocolate Chip Cookies. It sounded so good I made a batch that day. The original recipe credit goes to http://picky-palate.com ( http://goo.gl/oKMO0 ) for coming up with the idea for this insanely good treat. Below you’ll see my tweaked version of this recipe. I made it the original way first (and it was awesome) but I prefer it with the adaptations I’ve made (I prefer semi-sweet chocolate chips, used dark brown sugar for richer flavor, and used more vanilla because, well, I always use more vanilla than things call for). Either way you try it, I highly recommend you make a batch of these as soon as possible. So, so good.
Oreo Stuffed Chocolate Chip Cookies
2 sticks unsalted butter, softened
3/4 cup dark brown sugar, packed
1 cup white sugar
1 1/2 TABLESPOONS pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz. semi-sweet chocolate chips
24 Oreo cookies
Preheat oven to 350 degrees F.
Cream together butter and both sugars. Mix in eggs and vanilla. In a separate bowl combine the flour, salt and baking soda. Stir the flour mixture into the butter mixture in small batches. The dough will get fairly stiff. Mix in the chocolate chips.
Lay a dozen Oreos on a cookie sheet and place a rounded tablespoon of dough on top of each.
Take a second rounded tablespoon of dough and place it on the other side of each Oreo.
Use your fingers to mold and pinch the dough shut so that the Oreo is completely surrounded in chocolate chip goodness.
Bake for 12-15 minutes or until cookies are turning slightly golden in color.
Allow them to cool on the cookie sheet for 5 minutes before moving them to a rack to cool completely.
Store in an airtight container. This should make 24 jumbo cookies.