I kept seeing them, wondering about them, and finally I just had to make them! Here’s the deal, if you love chocolate chip cookies, and you love Oreos, there’s nothing not to love about biting into one of these scrumptious cookies!
Some people use the double stuff Oreos. I didn’t. They were plenty packed with sweetness with the regular Oreos, but I’ll let you decide on that one.
These cookies will be very big! As they should be! More to enjoy!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 2 dozen Oreo cookies
Preparation:
Makes approximately 2 dozen cookies
Prep Time: 20 minutes
Cooking Time: 10 to 12 minutes
Preheat the oven to 350 degrees and cover two baking sheets with parchment paper. Set aside.
In a large mixing bowl mix the sugars with the butter, vanilla and salt. Once it’s nicely blended, add the eggs and incorporate them. Add the flour and baking soda and mix only until it’s incorporated. Then fold in the chocolate chips.
Use a 1 1/2-inch ice-cream scoop, or a two teaspoons to form the batter into balls, about the same diameter as the Oreos, placing them on the parchment covered baking sheets as you go, about 9 per sheet. (The will spread!) Place an Oreo on top of each mound, and gently press it down to somewhat flatten the batter under it. Then, add another mound of batter, the same size, on top of each Oreo. Gently press the batter down, sealing it with the bottom batter, to completely hide the Oreo.
Place the baking sheets in the preheated oven and bake until the cookies are solid, and only just slightly golden along the edges, about 10 to 12 minutes. Let them cool for a few minutes on the baking sheet and then place them on a cooling rack.
