Tuesday, March 22, 2011

Butterscotch-Chocolate-Chip-Chunk-Oreo Monstrosicookies

Some of you may be wondering what a girl is to do when she's finished school in the middle of a school year and job prospects are not the finest.

This is what I'm doing, anyway.

These frightening monoliths made themselves known to me at our last young adult event, and I decided to recreate them this afternoon. They're Oreo Stuffed Chocolate Chip cookies, which would be right up there with anything from This is Why You're Fat if only they were deep-fried.

Obviously they are catching on, despite the quadruple-bypass potential, because they're gaining on the Neiman Marcus in popularity. I came by the recipe, originally from Picky Palate, via my youth coordinator, via Amandaleine, via Bon Appetit (who refers to them as the turducken of cookies), via Becky Bakes. Viral cookies, anyone? Mine vary slightly in that I used half butterscotch chips, one quarter chocolate chips and one quarter chocolate chunks, as we were terribly short on chocolate chips. I also was stuck with store-brand chocovanilla sandwich cookies, because Oreo Double Stufs are awfully expensive to buy just to bake with. So get your Stairmaster warmed up...


1 cup (2 sticks) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 package Double Stuff Oreo cookies
I know the amounts sound crazy, but that is really how much dough you will need to successfully cover a whole bag of Oreos.


Preheat the oven to 350 degrees Farenheit.

Cream butter and both sugars together 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.

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.
I don't have a cookie scoop, it works just as well if you free-form it around the cookie with your hands and perhaps the aid of a teaspoon.
Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes (it took me even longer than that) or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen colossal cookies!

1 comment:

Savories of life said...

Your recipe looks great! I will read your blgo and try recipes. I post recipes too.