My youngest son, Noah (and the biggest as it turns out), has been harassing me to make these cookies. Oreo-stuffed anything is not my idea of a good cookie, but after he begged and begged and even offered to help, I gave in.
I admit, they were good. I couldn't have eaten more than one, but they were pretty darn good. And Noah was really happy with the whole helping-mom-make-cookies thing. All by himself. Which is really funny since he's a good head-and-a-half taller than me.
And you better believe he hid the cookie jar after we filled it. He is forcing his siblings to ask him for a cookie. Tee hee.
You can find the recipe all over the internet and in foodie magazines, but Noah did the research and he picked the Picky Palate's recipe. We followed the recipe exactly the way it was written, but ours required a slightly longer cooking time. They looked pretty gooey after the timer went off, so I gave 'em another five or so. I altered the time in the recipe to my oven and taste. We had regular Oreos, not Double Stuff, so less of our cream shows. You decide which to use.
Oreo Stuffed Chocolate Chip Cookies
makes about 2 dozen really big cookies
2 sticks butter, softened
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 T. pure vanilla
3 1/2 cups all purpose flour
1 t. salt
1 t. baking soda
10 oz. bag chocolate chips (I used semi-sweet, Ghiradelli)
about a dozen Oreo cookies
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.
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 baking sheet and bake cookies 12-18 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.
Source: modified from The Picky Palate