Max and I decided to bake. Shocking, I know. But, we wanted to make a different, fun and tasty cookie. So, we browsed the internet looking for something unique. The trend seems to be “Stuffed Cookies.” Stuffing a cookie with whatever you have left hanging around in the pantry like; last years Halloween candy, Oreos, potato chips, anything!
I’ve tried to teach Max to not fall under the persuasion of peer pressure but, we jumped on the internet band wagon and made chocolate chip cookies stuffed with Oreos. They are fun! And Rudy Raccoon was beside us the whole time hoping we would drop an Oreo or chocolate chip! He even climbed up on the counter top and stuck his hand in the bowl of sugar.
Ok, this next step I know you all are going to roll your eyes thinking “get real Tahny!” Well, Max and I started to gather our ingredients. I quickly realized I didn’t have butter! Now, that is shocking!!! But, I did have plenty of heavy whipping cream. (I truly did plan on making it into butter, I just didn’t think I was going to share it with you all!) So, yes in this batch of cookies I’m using homemade butter! I’ll show you how to do it. This is quite easy to do, and by whipping up your own butter you are able to control the salt or even add flavorings, and believe it or not it can be cheaper!
No measuring needed! Just use whatever amount of whipping cream you want!
Keep whipping. Add a dash of salt if you want salted butter. The only time you want to “over whip” your whip cream is when making butter! So keep going. You will notice the fluffiness starts to deflate and the water and butter fat is separating from each other. Keep going you’re almost there!
Heavy Whipping Cream
Dash of Salt (optional)
Whip the heavy cream until the milk and water separate from the butter fat. Remove the butter from the milk and shape into a log, or whatever you desire!
*Recipe first published on Tahnycooks.
As far as the cookies go…
Max and I followed the recipe on the back of the Toll House package and then stuffed an Oreo in the middle. Nothing complicated here! Just someone’s brilliant idea that we tried out, and it worked! Another great baking day with the boys! Ohhhh….and I swear these tasted better because of the butter… 🙂
Oreo Stuffed Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 package of Oreos minis or regular sized
PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Stuff a regular sized Oreo or mini Oreo in a heaping teaspoon of cookie dough. Place on ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
*recipe adapted from Toll House