For the past few months, Oreo stuffed cookies have been making their rounds of the blog world. I believe they started at Picky Palate, but there have been countless reincarnations since - and here's one more! Of course, I had to make my own changes - using oatmeal dough instead of chocolate chip and substituting mini Oreos for the regular-sized version - which is why you should still give this version a try, even if you've already had a ride on the stuffed-cookie bandwagon.
I guess it's no surprise that these were chocoholic-Matt's favorite version of our 'Oatmeal Cookies, Three Ways' adventure, while I'm still torn between my first love (Oatmeal Cranberry) and their peanut-buttery, Reese's-filled cousins. Like the others, this version is based on that trusty old Quaker Oats recipe. I omitted the cinnamon and used a brown/white sugar mix to create a lighter dough that was more compatible with the flavors of the Oreo. I actually really liked the paring of oatmeal and chocolate and was glad I used mini Oreos since they made the cookies quite large - I can't imagine how big the original-size versions must be! If you're not usually a fan of oatmeal cookies, this recipe might just change your mind!
Oreo Stuffed Oatmeal Cookies
adapted from the Quaker Oats 'Vanishing Oatmeal Raisin Cookies' recipe
1 cup butter, softened
3/4 cup brown sugar, firmly packed
3/4 cup granulated sugar (for a richer version, substitute more brown sugar)
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal (I prefer old-fashioned)
Mini Oreos
Preheat oven to 350 °F. Beat together butter and sugars until creamy and fluffy. Beat in eggs and vanilla until well mixed. Gradually add combined flour, baking soda and salt. Mix well. Stir in oats by hand until combined. Chill dough so that it can be more easily handled (about 30 mins should do it). Cover a single mini Oreo in chilled dough and roll into a ball. Repeat with remaining dough and Oreos. Place each ball on an ungreased cookie sheet and press down lightly. Bake 10-12 minutes or until slightly browned. Allow to cool slightly on cookie sheet before transferring to a clean countertop or wire rack to cool completely. Makes about 3 1/2 dozen amazingly delicious cookie-stuffed nuggets!
Visit The Traveling Spoon for more Oatmeal Cookies and other tasty treats and travels!
