Delectably Creative Treats

Not Your Grammy’s Cookies

Not Your Grammy’s Cookies

on Jun 20, 2014 |

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My little ladies were begging for some cookies yesterday. Not just any cookies, MY famous chocolate chip cookies! Their Daddy would be gone on call for 24 hours, so dinner would be easy Chickfila drive-thru. And since my guilt of not cooking for them always gets the best of me, I must follow up with a dessert of their choice! I wasn’t satisfied with presenting my precious babes with my basic chocolate chip cookie. It had to have a wow-factor. Something that would make people say “how did you do that?”. I quickly search my vast variety of baking goods, candies, and hidden stash of goodies for a witty ingredient to add to my soft and chewy cookies. Tonight while scavenging my pantry, I came a cross an open package of Oreos. I am a fan of Oreos, simple chocolate crunch with a sweet vanilla center. The discussion of sitting with a coffee mug filled with milk and a spoon to skillfully dunk and scoop my sopping wet Oreos (guilty) will be saved for another time. Ding, ding, ding, we have a winner! Those hamsters are spinning my wheels and I’m thinking “Why have I not tried making a super-duper, cookie lover, cookie by stuffing the inside of my chocolate chip cookies with a full size Oreo?”. That is how the “Not Your Grammy’s Cookie” came to be. I couldn’t wait to try this mad idea and present these creations to the little sweet tooths awaiting in the other room.

 

I am EXTREMELY picky when it comes to cookies. I am 100% head-over-heals in LOVE with cookie dough. I try to sneak that stuff into every recipe just so I can eat the stuff by the spoonful as often as I can. And I’m sad to say the “apple doesn’t fall far from the tree”, the persnickety Evans’ girls adore cookie dough just as much as I do. I am not exaggerating when I say they are like a dog drooling at the base of the mixer, awaiting that sweet moment when I say they are allowed one spoonful. Some scarf it down as quick as they can and the others savor every sweet lick of that buttery, salty-sweet dough. I can remember doing the exact same. I have been in the kitchen baking and bonding with my mom since I was 2. My passion for all things sweet (and Taco Bell) was passed to me in utero, I’m sure of it. My mom would always let me eat a scoop of dough and lick the beaters. Somedays our baking experiences were very adventurous. Chocolate cake batter spraying all over the orange counter tops and walls, to my long hair being tangled and sucked into the electric mixer were just some of my exciting baking lessons from my mom. I appreciated how much people LOVED my mom’s baked goods and would always want to hang-out at my house because we ALWAYS had the best stuff to eat. I wanted to follow in her footsteps and bake the best sweets for my family. Words of my Mom, a true sweet connoisseur, “I’ve never met a cookie I didn’t like.”, it’s no wonder I live, eat, and breathe dessert. I strived for so long to perfect my chocolate chip cookie recipe, just so it would meet my criteria of being the “perfect cookie”. I like the edges to be slightly crunchy and center to be super soft and gooey. These chocolate chip cookies are simple to make and most houses have these ingredients readily available. They are quick and so easy, my 3 year old helps the entire time. I always try to keep my girls in the kitchen, after-all, that’s where memories are made.

 

 

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This is the lady responsible for my sweet obsession. My mom, the cookie lover.

 

 

Oreo Stuffed Chocolate Chip Cookies

Yields: 18 cookies

 

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Ingredients:

2 sticks of margarine (it must be margarine and it must be made of 80% vegetable shortening)

3/4 cup granulated sugar

3/4 cup light brown sugar

1/2 cup instant vanilla pudding (one box)

2 eggs

2 tsp pure vanilla extract

1 tsp baking soda

1 tsp salt

2 1/3 cups all purpose flour

1 1/2 cups semi sweet chocolate chips

18 full size Oreo cookies

 

Equipment:

Electric mixer

Nonstick baking sheets

#40 disher (1.75 Tbsp) That’s the technical term for that thing that looks like an ice cream scoop!

 

 

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Directions:

1. Place Oreos in the freezer at least one hour prior to baking. Freezing prevents the cream center of the Oreos from melting.

2. Preheat oven to 375 degrees.

3. In an electric mixer, beat margarine until smooth.

 

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4. Add granulated sugar, brown sugar, and pudding. mix until smooth.

 

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5. Mix in 2 eggs, until well combined.

6. Add vanilla, salt and soda.

7. Slowly mix flour until it is no longer visible.

8. Then, chocolate chips on lowest mixer setting or by hand.

 

 

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8. This is probably THE hardest part, try not to eat the ENTIRE bowl of cookie dough. OMG it is so good, heaven on a spoon or finger! I will have a post soon to show you how to make this stuff without the raw egg and turn any cookie dough into a frosting! So if you have a fear of eating raw dough, you won’t miss out on this buttery, sweet goodness.

 

 

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9. Using your disher or whatever scooper you like (as long as it is 1.5 to 1.75 tbsp) scoop 36 cookie dough balls and place on baking sheets. Of course if you eat a ton of dough you won’t be able to have as many, lol. I usually never make it to 36!

 

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10. Take out the frozen Oreo cookies. Take one ball of dough in your palm. Gently push the Oreo down on top of the ball of dough in your hand.

 

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11. Take another ball of cookie dough and place on top of the Oreo, making a cookie dough sandwich.

 

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12. Squish the top cookie dough down to the bottom cookie dough. Seal them together by pinching and rolling around the dough in your hands.

 

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This shows you a finished raw stuffed Oreo cookie dough ball. This is the size you are looking for and DO NOT FLATTEN! It will flatten on it’s own in the oven

 

13. Do this for 6-8 cookies, depending how big your baking sheets are, and then place one finished pan into the oven.

14. Bake cookies 10-12 minutes or until the edges are golden brown.

 

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15. While the cookies are baking, continue to work on the remaining cookie dough balls.

16. When cookies are done baking allow to cool for at least 5 minutes before moving from the sheet pan to a cooling rack.

 

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These cookies can very easily be converted into smaller portions. Buy the mini Oreo bags at your local grocery store. Use a 1 tablespoon scoop for the dough. Insert 1 frozen mini Oreo in the center of the cookie dough. Roll the dough ball in your hands until the Oreo is in the center. You would bake this smaller size at 375 degrees for 8-9 minutes.

 

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An example of a smaller, mini stuffed Oreo cookie before it is rolled up and hidden.

 

I hope you’re prepared for all of the baking requests you will receive after serving these up at your next gathering! They are very addictive and the kiddos will eat them up fast. Enjoy that warm, oozing-gooeyness with a tall glass of ice cold milk!

 

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