OK, I know I'm all about stuffing things right now (including my face), but you guys. Seriously. I just can't. This may be the best cookie ever to be on my blog. Do you even know the wonder of wonderment that is an Oreo-Stuffed Chocolate Chip Cookie?
I think we all need to unleash our inner fat kid and just let loose on these things. We need to sit down and eat at least 10 of them. Again, no worries on calories, because calories don't count on Christmas.
These cookies are so awesome, I'm slightly naseous just thinking about it. Like the feeling you get when you sit down to eat an Oreo and then you look down and realize you've eaten an entire sleeve of Oreos.
And now Nabisco has gotten clever with the packaging so you have to do even less work to eat Oreos. Instead of opening the package from the side, Oreo has a nifty little top that you just pull back on top of the package, revealing an army of Oreos, standing at attention, waiting to be picked up with eager fingers and dunked in milk and devoured.
You take a perfect cookie recipe, the New York Times chocolate chip cookie recipe, and wrap it around the most perfect processed food, an Oreo cookie, as if you are swaddling a baby. The most tender, precious baby you've ever swaddled. You start to get all misty eyed as you sing it a little lullaby, staring into its big, brown chocolate chips and caressing its caramel skin.
I can't tell you, this may have been the most tortorous set of photos to edit. 300+ photos of oreo-stuffed chocolate chip cookie goodness. I really do try to not eat too many of these baked goods - just a bite here and there to taste, and then I give them away as fast as I can so I don't eat them. I think I'm going to have to ask for these back, though.
I'm not kidding. I want them back.
Oreo-Stuffed Chocolate Chip Cookies
Chocolate Chip Cookie Recipe Adapted from New York Times but you can use your favorite chocolate chip cookie recipe or even store-bought dough if you'd like!)
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds semi-sweet chocolate chips
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
In your palm, take a big enough piece of cookie dough to lay on oreo on. Place the oreo in the center of the cookie dough and fold the cookie dough over the Oreo, completely covering the cookie. Place on a baking sheet, 2 inches apart. Let rest in the refrigerator for 30 minutes.
Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.