1 cup unsalted butter, cold
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup crushed Oreos (about 10 Oreo cookies)
15 Oreo cookies
- In the bowl of a stand mixer fitted with the paddle attachment, cream together cold butter, brown sugar and granulated sugar until well combined, 2-3 minutes.
- Add eggs, one at a time, mixing on low speed until just combined. Scrape down sides and bottom of bowl as needed to keep mixture even textured. Add vanilla extract and beat until pale and creamy.
- In a separate bowl, whisk together cake flour, all-purpose flour, baking powder, baking soda and salt. Add dry ingredients to butter mixture in 2-3 additions, mixing on low speed after each addition until just combined. Stir in crushed Oreos and white chocolate chips, mixing on low speed until evenly distributed.
- Cover and chill dough for 15-30 minutes. Then scoop out dough, flattening to discs. Place a whole Oreo in the center of one disc and cover with another, sealing the edges by rolling into a tall ball, completely encasing the Oreo. Repeat with remaining dough. Cover and chill rolled cookies for several hours or overnight.
- When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space 6 dough balls per sheet, at least 2 inches apart. Bake 12-14 minutes or until edges are golden brown. Remove from oven and let cool for 15 minutes on the baking sheet before transferring to wire rack to cool completely.
So...it's been awhile since I've posted a new recipe that I've tried out. Not coincidentally, it's also been awhile since I've been able to bake anything. First I was sick and I don't bake when I'm sick. Second, I had an international trip so I was out of the country for a couple of weeks. Then, 4 days after I got back, I moved. Three weeks later, I've finally gotten an internet connection, got my furniture in place, got my stuff moved up and have unpacked (almost) everything.
Just as importantly, I also had enough time to organize all my baking stuff and (sort of) remember where I put everything in my new kitchen. And finally I was able to go grocery shopping and stock up on baking ingredients again.
Work didn't stop while all this was going on and I'm working on a significant project so I also had to fit in cookie dough-making time into my schedule. But the stars finally aligned and I'm back in business. Or at least volunteering as these went into a care package for a deployed service member on a Navy ship somewhere.
You've heard me say I love Oreos and don't tend to favor cookies and cream sort of cookies, despite my partiality for the Oreos that go into them. I have to admit though, I liked these cookies more than I expected.
The dough was a dream to work with, not too soft or sticky and not dry or crumbly. So it was easy to flatten pieces of dough into discs and press them around a whole Oreo cookie for the "stuffing".
I also tested out my new oven for the first time when baking these cookies. So far so good, although, as usual, I didn't time the cookies but just went by how they looked. The recipe says to bake at 375 degrees and I suggest going with that if you want uniformly thicker cookies. I baked the first baking sheet at 350 and they spread a bit more, particularly at the edges. The higher temp had less spread and the Oreo stuffing didn't look like such a lump. Overall, not a bad recipe to christen my new kitchen with. Not bad at all.
I liked how the second sheet turned out at 375 as they didn't spread as much and didn't have thinner edges. Regardless of the baking temp, these were delicious. The Oreo softens in the middle so it's a consistently chewy-soft texture and the flavor was also really good.
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