Lovin' From the Oven

Oreo Stuffed Chocolate Chip Cookies

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Hmm… I wonder what could possibly be under that bump?
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Ah-ha!
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I’ll be moving out this summer and cannot stop looking at Pottery Barn, Crate & Barrel, West Elm, and Ballard Designs online. I envision elaborate drapery, huge comfy sectionals, and pillows galore, when really, I should be envisioning a 100 square ft room with recycled orange floral couch, a piece of wood as a side table, and a 20 inch TV on top of a tree stump. I have color palettes for each room determined in my head, but really I’ll probably only have one room to decorate. Oh well. A little looking never hurt anyone…
Yet another cookie in a cookie recipe, yet another huge hit. Oreos and chocolate chip cookies are just meant to be together. If you wanted a plain chocolate chip cookie, this would make a great one. Just omit the whole Oreo part. The cookies stayed soft and the oreo stayed crispy even after being baked. Lovely.

I halved this recipe and got about a dozen HUGE cookies. Yes, my cookie dough to oreo ratio might have been a bit high, but I wouldn’t have it any other way. You can use less cookie dough per oreo if you want to make more cookies than I did. From Buns in my Oven.

  • 2 sticks butter, softened
  • 3/4 cup packed brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 10 ounces semi-sweet chocolate chips
  • 1 package Oreo cookies
  1. Cream together the butter and sugars. Add in the eggs and vanilla and mix until well combined.
  2. In a separate bowl, mix the flour, baking soda, and salt.
  3. Slowly add the dry mix to the wet mixture until just combined. Stir in the chocolate chips.
  4. Refrigerate the dough for an hour.
  5. Preheat oven to 350 degrees.
  6. Scoop a ball of cookie dough on top of the Oreo and another below, sandwiching the Oreo in between. Flatten the cookie dough and seal the sides, completely covering the Oreo.
  7. Place the cookies at least two inches apart on a baking sheet and bake for 9-13 minutes.

Brickle Drop Cookies

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I hope everyone had a great Valentine’s day! I’ve always been a fan of the holiday, with a Valentine or not. There’s something about seeing hearts and flowers everywhere that just makes my little heart flutter. Lucky for me, I’ve had a Valentine for the past three years now. Here’s my Valentine’s Day outfit, if you’re curious!
My DB made me breakfast in bed (scrambled eggs in the shape of a “heart” that really looked like a triangle with sausage) and we went to BJ’s for lunch. That was about the extent of our V-day because I had to work the Valentine’s event at my work for the night.
When I came home, I was surprised with homemade chocolate covered strawberries and the book, “The Girl With The Dragon Tattoo!” I’ve been meaning to buy the book for a while, but haven’t gotten around to it because I have so many books in my queue as is. I really want to finish the series before I start watching the movie, though. All in all, it was a laid back day with the boy I love!
Now, I wanted to post this cookie so you can see that not all of my cookies come out perfect! I have this problem, just like any other normal human being, too! My cookies came out extremely flat and a bit undercooked, despite me leaving them in the oven for an additional 5 minutes. What the heck. I even refrigerated them overnight! Oh well, sometimes flat cookies happen to hardworking bakers. Nothing you can do about it but eat it all up yourself!
Recipe from the back of the Heath’s bag. Can also be found online at Hershey’s.

  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits

  1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
  2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet.
  3. Bake 8 to 10 minutes or until lightly browned. Makes about 6 dozen.

Chunky Twix Cookies

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Just a quick post while I prepare myself for the crazy weekend coming up at work. It’s Reagan’s Centennial on Sunday and the museum’s grand re-opening, so we’re expecting HUGE crowds and lots of business! Here’s a cookie to get you guys through this madness…

My favorite candy bar has and always will be Twix. Something about the caramel, shortbread, and chocolate reel me in every single time. When I saw a recipe that involved a copious amount of candy bars, I bought a huge bag of Twix and went straight to the kitchen. These cookies were wonderful. The Twix’s texture didn’t change much in the oven, but the caramel did feel gooey straight out of the oven. The caramel that did happen to melt out of the cookie hardened a bit, but no harm there! Recipe from Sprinkled with Flour.

  • 2 cups
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 2 cups coarsely chopped Twix bars
  1. Preheat oven 325°.
  2. Whisk together the flour, baking soda and salt in a medium bowl; set aside.
  3. In a separate bowl, cream together the butter and sugars. Beat in egg, yolk, and vanilla until combined.
  4. Slowly add the dry ingredients to the wet ingredients. Gently stir in the Twix chunks.
  5. Roll the dough into balls and bake on a baking sheet for 15-18 minutes.
  6. Allow the cookies to cool for ten minutes before removing them off the baking sheet.

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