Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 package Oreo cookies
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter, white granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Using a cookie scoop or spoon, scoop out a tablespoon of dough and flatten it into a disc.
8. Place an Oreo cookie on top of the dough disc.
9. Scoop out another tablespoon of dough and flatten it into a disc.
10. Place the second disc on top of the Oreo cookie and seal the edges of the dough together.
11. Repeat with the remaining dough and Oreo cookies.
12. Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
13. Bake for 12-15 minutes, or until the edges are golden brown.
14. Remove from the oven and let cool on the baking sheet for 5 minutes.
15. Transfer the cookies to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 24 cookies
Nutritional information:
- Calories per serving: 320
- Total fat: 16g
- Saturated fat: 9g
- Cholesterol: 45mg
- Sodium: 170mg
- Total carbohydrates: 42g
- Dietary fiber: 2g
- Sugars: 28g
- Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use milk chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
- You can use any type of sandwich cookie instead of Oreo cookies.
Variations:
- Add chopped nuts or shredded coconut to the cookie dough.
- Use different types of chocolate chips, such as white chocolate or peanut butter chips.
- Add a teaspoon of cinnamon or pumpkin pie spice to the cookie dough for a fall twist.
Tips and tricks:
- Make sure to seal the edges of the cookie dough together tightly to prevent the Oreo from leaking out during baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the cookies on a platter with a glass of cold milk.
Garnishes:
- Dust the cookies with powdered sugar or drizzle them with melted chocolate.
Pairings:
- Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
- These cookies are a sweet treat on their own and do not require any side dishes.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of butter to the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- The chocolate chip cookie was invented in 1938 by Ruth Wakefield, who ran the Toll House Inn in Massachusetts.
Flavor profiles:
- These cookies are sweet, chocolatey, and crunchy, with a creamy Oreo center.
Serving suggestions:
- Serve these cookies as a dessert or snack.
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