The Muslim Roundup and our regularly scheduled program has been preempted by several food comas this fine Family Day weekend. My cousin is visiting from Montreal and thus far we’ve made (and eaten a lot of) coconut chicken and pancakes, double fudge brownies, chickpea curry, pizza with green olives, mushrooms and pineapple, and Oreo stuffed chocolate chip cookies.

Yes, you read that correctly. A cookie stuffed within another cookie. Actually, it’s a DOUBLE Stuf Oreo, stuffed inside two chocolate chip cookies.

The idea came from my cousin’s friend who passed a link on Facebook, and it just seemed so incredibly obscene that we had to try it. I was pleasantly surprised to see that the recipe is all over teh internetz — and that it has several delightful variations, such as the peanut butter stuffed double chocolate cookie, and the maple cream stuffed sugar drop cookie.

But this is by far the most amazing cookie I have ever tasted. No less than a gift from God. I’ve had 3 tonight and am still kind of shaking from the very sweet, sublime experience.

I was a little surprised at first to see that the recipe calls for over 3 cups of flour — but it made sense when I realized that each OREO is sandwiched between two chocolate chip cookies. They are quite large. About the size of a small baseball when raw — puffing up to almost the size of your hand after baking.

The recipe from the brilliant Picky Palate makes 24 cookies, but for us, it yielded 16, (which actually translates to 48. But it’s really best not to be thinking about numbers when eating these delicious creations). They are amazing when still warm, melty and gooey — and I was very happy to find that they are just as yummy when cold. There’s something about this cookie dough that makes the chocolate chip part golden and light with chewey, gooey goodness, and the OREO part is just… well… chocolately and melty icing deliciousness.

You will need:

1 cup softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Double Stuf Oreo cookies

Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.

I swear this was the smoothest and softest cookie dough I have ever made. I’m a hands on kind of gal, and the dough was silken when squished in-between my fingers. And yes, that is indeed a box filled with double fudge brownies in the background.

Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.

Or just do what we did — which was to fashion a cookie, place the Oreo on top, fashion another cookie and sandwich everything together.

Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown.

Every stove is different. Ours took 15 minutes.

You have to try it. This is seriously the best cookie known to humankind. But seriously, look how massive they are! That’s 4 cookies on one dinner plate. Yum!

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