These cookies are nothing new to my blog. I’ve made a handful of variations involving Christmas Oreos, Halloween Oreos, more Halloween Oreos, and of course, the classic Oreo. But these cookies are also AMAZING, so why not include an idea for every season?
If you are located in the northern hemisphere, today is the first day of spring. Thank GOD, right?! The stores are stocked with spring and Easter goodies — like spring Oreos and spring chips. Enjoy the season, everyone!
2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips [I used spring baking chips; found them at Target!]
1 bag Oreo Cookies [I used Spring Oreos]
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
3. 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. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.
4. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.
Makes about 20-24 REALLY BIG cookies.