The Best Chocolate Chip Cookie Recipe Ever (with an Oreo center)

I’ve mentioned the hubby’s chocolate chip cookie recipe on my blog a few times before… and, I keep threatening to share it with you all! AND, I FINALLY did it! I’m sharing it with you today! You’re welcome. It is seriously the most delicious chocolate chip cookie around! Terribly bad for you… but, delicious. AND… just because we could… we added Oreo cookies and Nutter Butters to the center. Yum. Recipe below….
The Best Chocolate Chip Cookie Recipe Ever 
(adapted from recipe in The Ultimate Cookbook)
Ingredients
  • 2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon salt
  • 12  tablespoons (1 ½ sticks) cool, unsalted butter, cut into small chunks
  • 1  cup packed light (or dark) brown sugar
  • 1/3  cup peanut butter (can be creamy or chunky)
  • ½  cup granulated sugar
  • ¼  cup honey
  • 2  large eggs
  • 1  tablespoon vanilla extract
  • 2 ½  cups rolled oats (do not use instant or steel-cut)
  • 2-2 ½ cups bittersweet or semi-sweet chocolate chips
  • optional: 12 Oreo’s or Nutter Butters
Directions:
Position racks in the top and bottom thirds of the oven.  Preheat the oven to 350 degrees.  Whisk the flour, baking soda and salt in a medium bowl and set aside.
Beat the butter in a large bowl with electric mixer at medium speed until slightly softened, about 2 minutes.  Add the brown sugar and peanut butter, continue beating until creamy, pale brown, and very light, about 4-8 minutes.  
Beat in granulated sugar and honey until you can feel only the slightest graininess in the batter, about 2 minutes.  Beat in the eggs one at a time, scrape down the sides of the bowl, and then beat in the vanilla until smooth.
Beat in the oats just until uniform. Turn off the beaters, add the prepared flour mixture, and beat at a low speed just until a dough begins to form. Scrape down the beaters, remove them, and fold the chocolate chips in with a rubber spatula making sure that there are no dry patches of flour left and the chocolate chips are evenly distributed.  
Decide how big you want the cookies and form little cookie balls (we usually make the cookie balls about 2 inches and it makes about 9-12 giant cookies) and drop balls of cookie dough onto lined baking sheet. OPTIONAL: While forming your cookie balls…. form the dough around and Oreo or Nutter Butter! Space balls 2-3 inches apart. Cookies should be done in 18-23 minutes, or until the top part of the cookies start to turn slightly brown in places.  Take out of the oven and let rest before transferring to cooling rack.  Repeat. 

– Chelsey

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Categories: food, Sweets


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