Yes, the title is correct and not a typo. There is actually a recipe for Oreo Stuffed Chocolate Chip Cookies courtesy of Jenny Flake at the http://picky-palate.com. Let's all give her a round of applause for sharing.
I found the recipe in the mag below. To be honest I would have never bought this magazine because its price tag is $14.99. But I couldn't resist the Borders 50% discount, the Oreo Stuffed Chocolate Chip Cookie recipe, and the pretty pictures. Jenny Flake is featured in this magazine with the recipe. But she is so nice that she shares her recipe for free on her blog.
You're probably not even reading what I'm saying right now because your eyes have drifted to the recipe already, right?
I'm trying to do more organic baking so I used Bob's Red Mill unbleached flour, organic butter, and changed the sugars to 1/2 cup granulated and 1/2 cup organic. I realize that the alterations are a bit oxymoronic considering I'm sticking an Oreo in the middle of the cookie.
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.
3. 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.
4. 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. Serve with a tall glass of milk, enjoy!
Makes about 2 dozen VERY LARGE Cookies.
Scoop I used. Put a scoop of dough on top and bottom even though that's not in the picture.
On the first batch my son added more cookie dough than the scoop. I didn't know he was doing this until I noticed a difference in our cookies. The extra dough made the cookie really thick and I had to bake it for 4 an extra minutes. The cookies came out fine, but some were a little doughy. Even though the 2 scoops of dough don't seem like enough, trust me it is. Can you see in the pic above how thick the cookies are?
Here's how flat the cookies look when extra dough is not added. The cookies turn out better.
|left to right: regular Oreo, Double Stuf Oreo|
Definitely use the Double Stuf Oreo. Look at how skinny the regular Oreos are now. Back in my day (I sound so old) the Double Stuff cookie in the picture was our regular cookie, not this paltry anemic disc on the left. And our Double Stuf was actually 2 separate discs of icing - kids don't know what they're missing these days.
My 2 chocoholics in the house loved these cookies. I brought them over to my dad's birthday celebration and they disappeared rather quickly.
The Smart Tab
I didn't notice that they added this smart pull tab. Without thinking I just cut the end of the package. If I didn't use most of the cookies I would have berated myself for not seeing this.
Triple Double Oreo Review
The Triple Double Oreo looks yummy. Who doesn't sit here and go "ooooo"? But let's be honest and ask ourselves, "Why do we love Oreos so much?" We love the icing, not the cookie. The chocolate cookie without the icing is just any other chocolate cookie. The Triple Double in my opinion is "too much cookie and not enough icing." C'mon Nabisco we all know that hydrogenated oils are super cheap. Give us more filling!!
Betcha Didn't Know Tidbit:
Hydrox is the brand name for a creme-filled chocolate sandwich cookie that debuted in 1908 and was manufactured by Sunshine (later Sunshine Biscuits). Its name was formed from the atomic elements which make up pure water: hydrogen and oxygen. Some accounts report the Oreo—introduced later, in 1912—was inspired by the Hydrox, yet Hydrox suffered from the impression of being a knockoff. Compared to the Oreo, the Hydrox had a "tangy, less-sweet filling" and a crunchier cookie that stood up better in milk.
These delicious cookies are shared at:
RoCa and Company
Where Nothing Good Comes Easy
Happy Hour Projects (super nice host)