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Oreo Chocolate Chip Cookies

by Martha Swift from Primrose Bakery Christmas

A fun and easy bake from Primrose Bakery, these delightful Oreo inspired cookies are great to make with children.

From the book

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. 

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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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From the book: Primrose Bakery Christmas

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