Feeling like replacing your wholesome lunch with a hearty, decadent cookie? Well then do I have the recipe for you!
This is basically your typical chocolate chip recipe (a variation on Nestle Toll House) doubled, and with an Oreo cookie inside. It tastes great (how could it not?!) and is a real crowd-pleaser. Even those folks who claim they can’t eat a whole one can cut these bad babies in a half, because obviously…
|5 cups all-purpose flour2 teaspoon baking soda2 teaspoon salt1 cup (2 sticks) butter, softened
1 cup Crisco (add 2 tbsp water)
1 ½ cup granulated [white] sugar
1 ½ cup packed brown sugar
2 teaspoon vanilla extract
4 cups (2, 12-ounce packages) Semi-Sweet Chocolate Morsels
1 package of Oreo Cookies (about 36 cookies)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels.
Refrigerate cookie dough for one hour.
Freeze Oreos (in package, as is) for one hour.
Add another tablespoon to the top.
Form a pouch, rounding off the corners and adding extra dough to “seal in” the Oreo. It should be the size of a golf-ball, if not larger (seeing as I don’t play golf I’m comparing it to a small koosh-ball — that totally make things clear).
Make sure you cover the sides of the Oreo well and create a nice little home for them to bake.
Place balls of calories onto ungreased baking sheets.
Cookies do not spread much, but do allow space between them (about 8 cookies per sheet).
Bake in preheated 375-degree Fahrenheit oven for 13 minutes or until golden brown.
Remove to wire racks to cool completely.
Thank you, Pinterest, for always inspiring…