*Note: This blog post was written by Jenny Adrian, Vicki’s daughter
As many of you know, I (Jenny) am studying to be a teacher (and I’m almost done!)
So I thought you all might be gracious enough to be my pretend students while I practice administering an online pop quiz…
Students please take out a piece of paper and a pencil.
This is a closed-book, closed-note quiz.
Question Number One:
Do you like Chocolate Chip cookies?
Question Number Two:
Do you like Oreos?
The correct answers are:
If you scored 100% prepare yourself for a jaw-dropping recipe!
If you scored below 50% you may have failed American Food Loving 101
(Don’t worry, keep following the Adrians Boutique blog and we’ll catch you up to speed!)
Okay, so you may have figured out by now that this isn’t a real quiz, but it is a great introduction to the latest recipe I tried…
OREO STUFFED CHOCOLATE CHIP COOKIES!
How can you not say YUM?
Mom and I found this recipe while flipping through a great little book we found while we were out having a girls day; Where Women Cook.
It features wonderful recipes, beautiful photos, and short autobiographies about women, just like you and I, cooking for their families.
I will now resume my teaching duty to show you how you can make these naughty little cookies in your own home!
Cast of Characters:
2 sticks softened butter
¾ cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 T. pure vanilla
3½ cups all-purpose flour
1 tsp. salt
1tsp. baking soda
10 oz. chocolate chips
1 pkg. Oreo Double Stuf cookies
1. Preheat the oven to 350°. With 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. With a cookie scoop, place one scoop of cookie dough on top of an Oreo cookie.
Place another scoop of dough on the bottom of the cookie.
Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.
Repeat for other cookies.
4. Place onto a parchment – or Silpat – lined baking sheet (or a greased cookie sheet), and bake cookies for 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 and enjoy!
*Notes from Vicki & Jenny:
1. We found it was easier to create two flattened balls of dough, put one on each side of the Oreo, and then squish the sides together.
2. The chocolate chips we used made it difficult to encase the Oreos, we suggest trying miniature chocolate chips.
3. Because these cookies are SO yummy, the calories don’t count