Oreo, the heavenly chocolate cookie that we "twist, lick and dunk," celebrates its centennial mark. Created in March 6, 1912 at the National Biscuit Company bakery, it remained a well-loved sweet treat through the years and so they are sharing two very special recipes for Oreo fans to try and enjoy.
Oreo-Stuffed Chocolate Chip Cookies
Ingredients
2 sticks softened butter
1/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cup flour
1 teaspoon salt
1 teaspoon baking soda
10 oz. bag chocolate chips
1 pkg. Oreo cookies
Procedure
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen large cookies.
Triple-Chocolate Cookie Balls
Ingredients
1 pkg. Oreo
1 cup milk
1 package JELL-O chocolate instant pudding
12 to 16 Baker's semi-sweet chocolate squares
4 to 8 Bakers white chocolate squares
Procedure
In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.
While they're in the freezer, please the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled Oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.
Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.
Makes 40 to 45 cookie balls
Hope you'll have fun in the kitchen with these two yummy recipes. Let me know how you like them (or send me samples). :)
Source: http://shine.yahoo.com/shine-food/100-years-oreo-recipes-facts-famous-cookie-194400045.html
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