Because I have a broken foot, I had to make cookies. Sometimes, that's all you can do. And really, it's made me feel quite better (even if my foot does hurt a bit from all the standing I shouldn't have been doing while making them).
Now, I am pretty sure that everyone has at least heard of these oreo stuffed chocolate chip cookies that Jenny from Picky Palate so creatively made back in early 2011. If you haven't, be sure to head on over there right now and check out all of Jenny's stuffed cookie recipes (she has a lovely round up of them right here!). I've probably looked at them a couple dozen times, tucking them away in my brain to make another day. Breaking my foot was just the reason I needed to make them.
Of course, I did try to make them slightly healthier. I used white whole wheat flour, and I used coconut sugar instead of brown sugar. I used half coconut oil and half butter. I also scraped the insides of half a vanilla bean in addition to the vanilla in the recipe, but just because I'm really excited about a pound of vanilla beans I just got. The vanilla bean is totally not necessary - it just adds a little something extra. I had these weirdo oreos that claim to be healthier with more fiber, but I don't really like them, so I won't mention the brand. They taste more like real oreos stuffed in a chocolate chip cookie, so that's a win right there.
These cookies are so perfect - crispy on the outside, soft on the inside, and of course, who doesn't love oreos?! If you haven't made these yet, go do it now. So good. And if you have tried these already, go try some of the other stuffed cookies Jenny made!
Oreo Stuffed Chocolate Chip Cookies
adapted from Picky Palate
makes about 2 dozen cookies
1/2 cup butter
1/2 cup coconut oil
1 3/4 cups coconut sugar
1 T vanilla extract (I scraped half a vanilla bean & used 1 t vanilla)
3 1/2 cups (14 oz.) white whole wheat flour
1 t salt
1 t baking soda
10 oz. chocolate chips
In a medium bowl, stir together the flour, salt, and baking soda. Set aside.
In the bowl of a stand mixer, cream the butter, coconut oil, and sugar, until light and fluffy. Add in the eggs and vanilla, and mix until well combined. Slowly add in the flour mixture, mixing until fully incorporated. Fold in the chocolate chips.
Using a cookie scoop, take one scoop of dough and put it on top of an oreo. Take another scoop of dough, and put it on the other side of the oreo. Press the dough down and around the edges, sealing so that the oreo is completely enclosed in dough.
Place on a parchment (or silicone) lined baking sheet, and repeat with the remaining dough and oreos.
Bake for 8-12 minutes, until slightly golden around the edges. Allow to cool for about five minutes before transferring to a wire rack to cool.
Store in an airtight container.