Oreo Chocolate Chip Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 12 mins |
| Total Time | 1 hr 42 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 110 g butter, room temperature
- 150 grams sugar
- 1 packet vanilla sugar
- 2 egg (s)
- 380 g flour
- 1 teaspoon, leveled baking soda
- 1 pinch (s) salt
- 50 g chocolate chips, bakin proof
- 12 oreo biscuits, or 14 pieces
Print Recipe
Pin Recipe Instructions
- First, butter, sugar and vanilla sugar are stirred until they are creamy. Then add the eggs and stir in well. Make sure that the eggs are at room temperature, just like all the other ingredients.
- The flour is mixed with the baking soda and the salt so that the dry ingredients are later evenly distributed in the dough, because the ingredients can be mixed much better when dry. The chocolate chips are also added to the flour mixture.
- The flour mixture is then added to the butter egg mixture and kneaded in until a smooth dough is formed. Before you can continue, however, the cookie dough should be in the refrigerator for 1 hour.
- As soon as the dough has cooled down well and has become firmer, you can continue. To do this, the oreos are wrapped in the dough and placed on a baking sheet lined with baking paper. It is important that the cookies are pressed together well on the sides. Make sure you leave a little space between the cookies, they will still open while baking.
- The cookies are then baked at 180 ° C (convection) for 12-15 minutes.
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