Oreo Stuffed Chocolate Chip Cookies

These will blow your mind.

2 sticks softened butter (1 cup)

3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tablespoon vanilla
3 1/2  -4 cups flour (I live at about 5000 ft, and I like all my cookies with an extra 1/2 cup of flour.  It makes them puffier.  Thus the range.)
1 teaspoon salt
1 teaspoon baking soda
10 oz bag of chocolate chips
1 package of Double Stuff Oreo Cookies

Preheat oven to 350 degrees.  Cream butter and sugars until well combined.  Add eggs and vanilla until well combined.

In a separate bowl, mix the flour, salt and baking soda.  Slowly add dry ingredients to wet ingredients along with the chocolate chips until just combined.  Using a cookie scoop or a spoon, place a scoop of dough on top of the Oreo Cookie. Now take another scoop of dough and place on the bottom of the Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed in dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until lightly browned.  Let cool 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk and enjoy!

Makes 2-3 dozen large cookies.

Happy Chocolate Chip Cookie Day!

Today is National Chocolate Chip Cookie Day! I trust you'll want a good recipe for this momentous occasion, so here's my personal favorite!

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

1. Step 1

   Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Step 2

   Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Step 3

   Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.