Oreo Stuffed Chocolate Chip Cookies

A few weeks ago I found a recipe that I've been dying to try. It's chocolate chip cookies with an OREO inside. Who thinks of this stuff? Well...this lady! The cookie recipes on her blog look amazing. I finally had a chance to make these tonight and I was pretty happy with the results.

I used Double Stuf Oreos and less chocolate chips than the recipe calls for, and could have actually used even less than that. The chocolate chips got in the way a bit when trying to form the dough around the Oreo. Next time I might try using mini chocolate chips. I think that would work better. Putting the dough in the refrigerator for a few minutes might also help. My kitchen was a bit warm and made the dough a little more difficult to work with. I got 14 cookies out of the recipe, but if I make those two changes I'm sure I could get more next time.

They don't look quite as good as hers, but they were delicious, especially a few minutes out of the oven when the Oreo centers were warm. They look a little ridiculous and intimidating because of how big they are, but split one with someone and you won't be sorry!

Oreo Stuffed Chocolate Chip Cookies

2 sticks butter, softened

¾ cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3½ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

10-ounce bag chocolate chips

1 bag Oreo Cookies (Double Stuf)

Preheat oven to 350°. 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 less chocolate chips will help you shape the dough around the Oreos).

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 a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.

Don't be fooled, there's a Double Stuf Oreo inside!

Let cool for 5 minutes before transferring to cooling rack.

Photos by JoJo

Makes about 2 dozen very large cookies.

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Cinnamon Bun Scones

This morning I wanted to bake something so I flipped through one of my baking cookbooks and saw these scones that looked pretty good. I had all the ingredients so I decided to give them a try. A few suggestions, make sure you don't under bake them or they may start to crumble when you dip them in the Cinnamon Dip. This happened with a few of mine, but most of them were baked to a golden brown color and those ones worked better with the dip. This is a great recipe and I thought it was also a good breakfast for the beginning of Fall!

Cinnamon Bun Scones  

Recipe courtesy “A Passion for Baking" Cookbook

Want the taste but not the fuss of a yeasted cinnamon bun? Then these morsels are for you. Great for freezing, these scones are small enough that you can eat two and still feel you have not overindulged. Cinnamon is on the outside; inside is a tender crumb scone that has a light vanilla-butter scent.

SCONES:

3 cups all-purpose flour

1 cup sugar

¾ teaspoon salt

4 teaspoons baking powder

¾ cup unsalted butter, cut into chunks

2 teaspoons pure vanilla extract

2 large eggs

¾ to 1 cup heavy whipping cream or whipping cream

CINNAMON DIP:

4 Tablespoons unsalted butter, melted

2 teaspoons ground cinnamon

2 to 3 cups confectioner’s sugar

Whipping cream or milk, as required

Preheat oven to 425°F. Stack two baking sheets together and line top sheet with parchment paper. Arrange oven rack to upper third position.

In a food processer, add flour, sugar, salt, and baking powder and blend briefly. Add butter and pulse to make a coarse, grainy mixture.

Turn out mixture into a large bowl. Make a well in center and stir in vanilla, eggs, and whipping cream to make a soft dough. If it is stiff, add more cream.

Using an ice cream scoop, deposit 15 to 20 scones on prepared baking sheets, or use a smaller 2-tablespoon cookie scoop and deposit 3 dozen baby scones.

Bake until scones are puffy and golden brown, about 22 to 25 minutes.

Meanwhile, for Cinnamon Dip, whisk together all ingredients until you have a thick but drippy glaze. Add more confectioners’ sugar or cream as required.

Cool scones to warm and then dip into Cinnamon Dip. Dip scones again once topping is set.

Yield: about 15 to 20 scones or 36 miniatures.

 

Photos by JoJo

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