It’s nearing that time. Finals are approaching. The time of year where it is socially acceptable to wear the same sweatpants all week, move into the library and to make a substantial investment in Starbucks coffee. I don’t know about you, but a majority of the time I just want to curl up in a ball and escape from the real world for a while. How do I do that? Food.
There is something about that nostalgic feeling you get when you sink your fork into an ooey-gooey bowl of homemade mac and cheese, or when you catch a whiff of chocolate chip cookies baking in the oven. I mean, is there really any better remedy to a stressful workload than a giant helping of comfort food? Now, normally I’m not one to advocate indulging, but I think as far as finals week is concerned – anything goes. Some things can only be cured with calories.
So what form did my calories take? Oreos. Chocolate chips. Cookie dough. Win. These tasty treats combine all of my favorite indulgences into one giant, magnificent cookie. One of these and a big glass of milk is the perfect excuse for a much needed study break!
Oreo Stuffed Chocolate Chip Cookies
- 1 cup (2 sticks) softened butter or margarine
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 1 package Double Stuff Oreo cookies
- Preheat oven to 350 degrees.
- In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
- In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
- With a cookie scoop, form balls with the dough.
- Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough. (I found it easier to do this with slightly damp hands!)
- Place onto parchment lined or greased baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Original recipe from: http://amandeleine.com/