Suddenly the Oreo Stuffed Chocolate Chip Cookie is popping up everywhere, but it looks like the trend started on Picky Palate. Well, this cookie idea was too simple and delicious for Miss Yunks to not make at her first chance.
My KitchenAid is still broken (damn thing still hasn’t fixed itself) so I used store bought cookie dough and bought a box of Reduced Fat Oreos. Go ahead, make fun of me using store bought cookie dough and reduced fat Oreos. I really like the Nestle Tollhouse recipe so it’s kind of like the same thing, and I figured the taste of reduced fat wouldn’t be noticeable wrapped in cookie dough. I think I was right.
These cookies are pretty easy, but not fool-proof. The basic process is to take 2 scoops of cookie dough and press them around an Oreo.
You’ll end up with giant cookie dough balls. You can’t even tell there’s an Oreo in there! But, if you use too much cookie dough, it will take a long time to bake and the cookie will be quite large – which is totally fine by me. But you’ll also get fewer cookies.
And they’ll look a little funny. Instead of a thick cookie with a surprise Oreo in the middle, too much cookie dough leads to a funny looking cookie. Who thought too much cookie dough would ever be a problem?
Using less dough results in more cookies, and better looking cookies.
The thickness is slightly more uniform. I actually liked the taste of the bigger cookies better because I like my cookies undercooked and gooey. The Oreo was softer in the larger undercooked cookie and it was hard to not eat them all immediately. The smaller cookies hardened more and it was more like a regular hard Oreo wearing a chocolate chip cookie blanket, or sleeping bag really because the cookie wraps all the way around. Both versions are delicious; experiment with different amounts of dough and different baking times to get your perfect cookie. No matter which option you choose, you’ll still end up with an Oreo inside a chocolate chip cookie. And who wouldn’t want that?