Oreos and chocolate chip cookies are two popular types of cookies that can be combined to create a tasty and satisfying dessert. Oreos are chocolate wafer cookies with a creamy vanilla filling, and white chocolate chip cookies are made with a dough that includes chocolate chips.
How To Make:
To make Oreos and chocolate chip cookies, you can combine these two types of cookies in a few different ways.
One option is to create a stuffed cookie by sandwiching an Oreo in the center of a chocolate chip cookie dough ball and baking it in the oven until it is golden brown. This results in a cookie with a crispy exterior and a soft and chewy interior, with a surprise Oreo filling that adds extra sweetness and texture.
Another option is to crush up Oreos and mix them into the chocolate chip cookie dough, creating a hybrid cookie that has the best of both worlds - the chocolatey goodness of chocolate chip cookies and the creaminess of Oreos. This type of cookie is often made with mini Oreos to ensure that the pieces are small enough to blend evenly into the dough.
Overall, Oreos and chocolate chip cookies can be combined in a variety of ways to create a delicious and indulgent dessert that is perfect for satisfying a sweet tooth.
Here are some tips and variations for making Oreos and chocolate chip cookies:
Tips:
When making stuffed Oreos and chocolate chip cookies, make sure to fully enclose the Oreo in the dough to prevent it from leaking out while baking.
If you want your cookies to be extra soft and chewy, try adding a tablespoon of cornstarch to the dough.
If you want to make your own chocolate chip cookie dough from scratch, try using a recipe that includes both brown and granulated sugar, as this will give the cookies a richer flavor and a chewier texture.
If you're short on time, you can use store-bought cookie dough instead of making your own.
Variations:
For a gluten-free option, try making your cookies with almond flour or coconut flour instead of regular all-purpose flour.
For a vegan version, use plant-based butter and milk substitutes, and make sure to use vegan-friendly chocolate chips.
Instead of using mini Oreos, you can also use regular-sized Oreos that have been broken up into small pieces and mixed into the cookie dough.
If you want to add some extra flavor to your cookies, try mixing in some chopped nuts, shredded coconut, or toffee bits along with the Oreos and chocolate chips
Ingredients:
- 1 stick of unsalted butter, at room temperature, for one half-mug.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup mini Oreos
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the adulation, granulated sugar, and brown sugar until light and ethereal. Beat in the egg and vanilla excerpt until well combined. In a separate mixing coliseum, whisk together the flour, incinerating grease paint, incinerating soda pop, and swab.
Gradually mix the dry ingredients into the wet ingredients, stirring until a soft dough forms.
Fold in the chocolate chips and mini Oreos until evenly distributed throughout the dough.
Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spacing them 2-3 inches apart.
Bake for 12-15 minutes, or until the cookies are golden brown around the edges and set in the middle.
Allow the babes to cool on the baking distance for 5 beats before transferring them to a line rack to cool fully. Serve the Oreos and chocolate chip eyefuls warm or at room temperature, and enjoy!