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Oreo stuffed cookies

The cookie debate – butter, vegetable shortening or oil – will continue forever but for this Oreo cookie I’ve used Trex because it allows the flavour of the biscuit to really shine through! These cookies don’t have a very long shelf life so are best eaten on the day.  For an extra twist you can also break up some Oreos into crumbs and stir into your dough mixture just before assembly.

 

Ingredients

Method

Preheat the oven to 170°C (150°C fan) 338°F (302°F fan) and line 2 baking sheets with baking parchment.

In a freestanding mixer with the paddle attachment, cream together the Trex and sugar until smooth.

In a jug beat the egg with the vanilla before adding to the Trex and mix until well combined.

Sift the flours, bicarbonate of soda, baking powder and salt into a large bowl.

Add the wet ingredients to the dry ingredients and stir with a large wooden spoon until combined.

Add the chocolate and give a final stir until everything is well mixed.

Measure out 1 tablespoon of cookie dough and flatten into a circle on your prepared baking sheet.

Place an Oreo on top in the middle of the dough circle.

Create another circle of cookie dough, rest it on top of the Oreo and press the edges together to create an Oreo filled cookie parcel.

Repeat with the remainder of your dough.

Bake for 10-12 minutes then transfer to a wire rack to cool.

Trivia

Oreo is a sandwich cookie or biscuit consisting of two chocolate wafers with crème filling manufactured by Nabisco. It is the best-selling commercially produced cookie in the USA. The first Oreo was created in 1912 by Nabisco (then called the National Biscuit Company) at its Chelsea, Manhattan, factory in New York 9th Avenue. Today, 9th Avenue is affectionately known by New Yorkers as “Oreo Way”. The Oreo was in fact an imitation of the Hydrox cookie which had been launched in 1908 by Sunshine company, but the Oreo became so successful the Hydrox was thought by many Americans to be the knockoff.