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Thursday, February 3, 2011

Oreo-Stuffed Chocolate Chip Cookies.

I saw this recipe on Sing For Your Supper, and although I'm not a "cookie eater", my husband LOVES ice cream sandwiches made with big cookies.  I knew I just had to make these.  I made them without eggs and used the flax seed and water egg replacement.  The dough was very crumbly and made it difficult to manage, but I wanted our littlest guy to be able to eat them, too.  If I were to make them eggless again, I would probably add more butter to help keep them moist.
It didn't make 2 dozen for me, but we didn't need all that it did make.  These are an indulgence, not something you want to eat daily.  I will admit that I cut a cookie into quarters, and I did sample them.  They were yummy right out of the oven.  Beyond that, I let the rest of the family enjoy them.

Oreo-Stuffed Chocolate Chip Cookies
-Picky Palate
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.
Makes about 2 dozen VERY LARGE Cookies

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