2 cups plus 4 TBS all-purpose flour
1 tsp. baking soda
Beat on medium speed until very fluffy and well blended:
2 sticks (1 cup) unsalted butter
1 cup sugar
1 cup packed light brown sugar
Add and beat until well combined:
2 large eggs
½ tsp salt (if using salted butter, omit this)
3 tsp vanilla
Stir the flour mixture into the butter mixture until well blended and smooth. Stir in:
2 cup semisweet chocolate chips
1 ½ cup chopped walnuts or pecans (optional)
Put dough in refrigerator and let cool.
Open your package of Double-Stuffed Oreo cookies. Take a break and have 2-3 Oreos with a glass of milk and then proceed with the next steps.
Make sure your hands are cold when forming the dough around the Oreos. I had to keep stopping and running my hands under cold water, otherwise the dough just sticks to your hands.
Roll two ½ inch balls of cookie dough in your hands and then sandwich on the top and bottom of an Oreo cookie. Work the dough around the cookie making sure there is no Oreo exposed. Place on cookie sheet spacing at least 2 inches apart. Bake, 1 sheet at a time, until the cookies are just slightly coloured on top and rimmed with brown at the edges, 10 – 15 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool.
This is an excellent chocolate chip cookie recipe all by itself without the Oreos.