Recipe of the day: Warm Oreo chunk cookies

The perfect goodies to enjoy after a long and cold weekday.

These Oreo chunk cookies are crunchy on the outside, with a delicious and mouthwatering gooey center.

We have also added a vegan Oreo stuffed cookie recipe for the vegan cookie lovers who would also love to indulge in warm delicious cookies to beat the cold.

Warm Oreo chunk cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 Oreos, processed to a very fine crumb
• 16 Oreos, crushed into chunks

ALSO TRY: Recipe of the day: Salsa stuffed chicken breasts

Instructions

1. Preheat the oven to 176C degrees. Line baking sheets with parchment paper.
2. In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla and eggs until light and creamy.
4. Sift together the flour, baking soda and salt; set aside. Add in the Oreo crumbs.
5. Add in the sifted ingredients on lowest speed setting until just blended.
6. Stir in ⅓ of the Oreo chunks and refrigerate dough for 1 hour.
7. Roll the dough into a 1 tablespoon sized ball and roll in remaining chunks then add to a cookie sheet about 3 inches apart (refrigerate the remaining cookie dough balls you’ve rolled while the first batch bakes).
8. Bake for 13-15 minutes in the preheated oven, or until the edges are lightly browned.
9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely and bake the remaining batches.

This recipe was found on dinnerthendessert.com

Vegan Oreo stuffed cookies

Ingredients

• ½ cup vegan butter
• ¼ cup white granulated sugar
• ½ cup packed brown sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoon aquafaba (chickpea liquid)
• 1 cup + 2 tablespoon all purpose flour
• 1½ cup chocolate chips
• 10 Oreo cookies

Instructions

1. Preheat the oven to 176C, and line two cookie sheets with parchment or silicone liners. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter and sugars, and beat until creamy.
3. Add in the baking powder, baking soda, salt, vanilla, and aquafaba, and beat until fluffy and well-incorporated.
4. Stir in the flour, followed by the chocolate chips.
5. Scoop out a ¼ cup of cookie dough, and place in your hand. Flatten slightly, and place 1 Oreo cookie in the center. Mold the cookie dough to completely cover the Oreo, and place on prepared cookie sheet. Repeat with rest of dough. Only place 5-6 cookies per sheet as they will spread!
6. Place cookies in fridge for at least 30 minutes, until solid to the touch.
7. Transfer cookies directly from fridge to oven, and bake for 12-14 minutes, until golden brown. Enjoy!

This recipe was found on thebakingfairy.net