Description
Giant half pound bakery style vanilla bean cookies packed with chopped Double Stuf Oreos.
Ingredients
Scale
- 1 C (125g) All Purpose Flour
- 1 1/4 C (165g) Bread Flour
- 2 tsp Cornstarch
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 C Kerry Gold Salted Butter, at room temperature
- 3/4 C (165g) Dark Brown Sugar
- 1/4 C (55g) Granulated Sugar
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 1 1/2 TBSP Vanilla Bean Paste
- 1 tsp Lorann Butter Vanilla Bakery Emulsion
- 1 Family Sized Package Double Stuf Oreos, chopped and divided
Instructions
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars for 5 minutes, scraping down the bowl as needed.
- Add the egg, egg yolk, vanilla bean paste, and butter vanilla emulsion. Mix for an additional 3 minutes, again scraping down the bowl as needed.
- In a separate bowl, whisk together the AP flour, bread flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the mixer and mix until just combined.
- Stir in about 1/3 of the chopped Oreos (125g) with a rubber spatula until combined.
- Portion the dough into 6 giant 6.5 oz cookie dough balls.
- Chill in the fridge for 10 minutes, or until just firm enough to handle.
- Add the remaining Oreos to a bowl.
- Roll the dough into a ball in your hands and then completely cover with the chopped Oreos except for the bottoms. Leave the bottoms uncoated so the Oreos don’t burn as they bake. Press the Oreos into the dough ensuring that they stick.
- Chill cookie dough for 12-24 hours.
- When ready to bake, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Let the cookie dough sit at room temperature to warm up a bit while the oven preheats.
- Bake 2 cookies at a time leaving plenty of room between them for 15 minutes, then remove from the oven and bang the cookie sheet on the counter 4-5 times to help flatten the dough. Then, bake for another 3 minutes.
- While the cookies are still hot, use a small rubber spatula to scoot any runaway edges back into place.
- Cool completely on the cookie sheet. The middles will be doughy, but will set up as they cool.
- Top with flaky salt. Enjoy.
Notes
- Cookies will keep in an airtight container for up to a week at room temperature.
- To reheat and serve – microwave for 10-12 seconds.
- If you can’t find vanilla bean paste or butter vanilla emulsion, substitute 3 TBSP pure vanilla extract.
- If you can’t find bread flour, substitute all AP flour, but know that the cookies may not be as chewy as you want them.