chocolate chip cookie covered oreos.

I was forced to make these cookies. A couple of weeks ago my brother posted a link to this cookie recipe on my Facebook wall, asking me if I could please make them, and soon. He would provide the Oreos. Of course, I couldn’t say no. What’s better than something delicious, stuffed with something delicious?! I finally got around to making these tonight (although I went with a modified version of my favorite chocolate chip cookie recipe). Obviously, they taste awesome.

Chocolate Chip Cookie Covered Oreos
inspired by Becky Bakes

• 3/4 cup shortening
• 1 1/4 cups firmly packed brown sugar
• 2 T milk
• 1 T vanilla extract
• 2 eggs
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 1/2 cups chocolate chips
• 1 package Oreos (I used original)

Preheat oven to 375. Combine the flour, baking soda, and salt and set aside. Blend together wet ingredients. Slowly add the flour mixture to the wet mixture just until combined. Add the chocolate chips. Refrigerate for 30 minutes (optional, but it makes the dough easier to manage). Take a good sized chunk of dough (enough to cover the majority of the Oreo) and roll into a ball. Place the dough ball on Oreo,  gently pressing the mixture over the sides of the cookie. Take a slightly smaller ball of dough and flatten it to cover the bottom of the Oreo. Place the dough covered cookies on a parchment lined cookie sheet. Bake for about 11-13 minutes, until cookies are light brown.

Enjoy while still warm. Dip them in milk. Eat them on a non-full stomach, because they are nearly the size of Hot Pockets.

— Cyndie

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