Oreo Chocolate Chip Cookies
A fun and easy bake from Primrose Bakery, these delightful Oreo inspired cookies are great to make with children.
From the book
Primrose Bakery Christmas
Stunning festive bakes
Easy home-baked Christmas gifts
Simple treats for all festive occasions
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Introduction
My two daughters, Daisy and Millie, love Oreos in every form, so Daisy decided to make these cookies with Oreos in the middle and they were both very happy with the outcome.
Ingredients
| 220g | plain flour |
| ½ tsp | salt |
| ½ tsp | bicarbonate of soda |
| 120g | unsalted butter, at room temperature |
| 75g | light brown sugar |
| 110g | granulated sugar |
| 1 | large egg |
| ½ tsp | vanilla extract |
| 140g | dark chocolate chips |
| 12 | Oreo cookies |
Essential kit
You will need an electric mixer.
Method
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease 2 or 3 baking trays and line with parchment paper.
Sift the flour, salt and bicarbonate of soda into a bowl and set aside. Cream the butter and sugars together with an electric mixer until light and fluffy.
Beat in the egg and vanilla extract. Add the dry ingredients and beat on a low speed until they are all combined. Fold in the chocolate chips with a spatula or wooden spoon.
Using a large spoon or scoop, divide the cookie dough into even portions. Wrap each Oreo cookie with one portion of the cookie dough mixture and form a ball. Make sure it is not too big.
Wrap the cookie dough balls in cling film and chill in the fridge for at least 15 minutes, to let the dough rest. Put a maximum of 5 cookies on each baking tray and bake for 10-15 minutes, or until they are golden brown.
Allow to cool, or eat while still warm.
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