|See the Oreo cookie lump?|
I've mentioned in the past that I've wanted to try Oreo-stuffed chocolate chip cookies because they were the fad in the foodie blogosphere for awhile. I kept getting distracted by other recipes, not to mention eating the Oreos "straight" but I finally got around to trying them last weekend. I had a specific recipe in mind from one of the link parties I participate in but since I was trying to further my baking challenge, I decided to try a simple chocolate chip cookie recipe from one of my baking books.
Hmm, I might've been better off trying the other recipe. I knew this likely wouldn't work well with Oreos in the middle because the dough was soft after I mixed it. I chilled it for a few hours because I even wrapped it around an oreo then froze that before I baked it. As expected, the cookie spread too much and the Oreo in the middle looked like a round lump with a big cookie skirt. I might've been able to get over that though if it had tasted good. Unfortunately, I wasn't impressed. The chocolate chip cookie part was kind of average and more cakey than moist and chewy, possibly because I baked it a minute or two longer than I would've liked because the middle was still doughy, possibly because of that Oreo intruder in the middle. But the deal breaker was the Oreo itself was soft after having been baked and cooled. That stands to reason, of course, because of the baking heat but one of the reasons I like Oreos is because of the crisp texture of the sandwich cookies. Having them soften in baking just didn't work for me. Bummer.
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups semisweet chocolate pieces
1. In a mixing bowl using a wooden spoon or in the large bowl of an electric mixer, cream the butter and shortening together until well blended and soft. Then beat in the brown and granulated sugars in turn, beating well after each addition, until fluffy. Add the eggs one at a time, beating well after each; then beat in the vanilla.
2. Sift together the flour, baking soda, baking powder and salt. Stir the flour mixture into the creamed mixture, blending well. Add the chocolate bits and mix well. Wrap the dough in plastic wrap and chill it thoroughly, preferably for 3 hours or longer.
3. Preheat the oven to 350⁰F with the oven rack in the center position.
4. Drop the chilled dough by slightly rounded measuring teaspoonfuls onto the foil-covered greased sheet, spacing them 2 inches apart. Bake them in the preheated oven for 8 to 10 minutes, until they are lightly browned and the centers have just become springy to the touch. Cool on the pans for 5 minutes then place them on wire racks to cool completely.