Cookies in Cookies
Makes 24 cookies
2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tbsp. pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips (I used ½ dark, ½ milk)
1 bag Oreos
2. In a separate bowl mix the flour, salt and baking soda. Slowly add them to wet ingredients along with chocolate chips until just combined.
3. Chill the dough for about 30 minutes. Then, using a cookie scoop, take one scoop of cookie dough and place on top of an Oreo. Take another scoop of dough and place on bottom of the Oreo. Seal edges together by pressing and cupping in hand until Oreo is enclosed with dough.
4. Place onto a parchment paper lined baking sheet and bake cookies 9-13 minutes or until the cookies are baked to your liking. I prefer them slightly undercooked. Raw dough is addictive! Let cool for 5 minutes, then transfer to a cooling rack. Serve with milk.
These were enormous! They look like double cookies, due in part to the massive amount of dough required to cover the Oreo. That’s why using a cookie scoop is a necessity. It helps dole out the perfect amount for the top and bottom of the cookie. As a side note, I think chilling the dough is key to shaping the cookies into a more “circular” form. The dough wasn’t so sticky, and they were easier to press together.
I dare you to try and eat just one. Get these cookies in your life…now!