HELLO Blog universe!
America’ s Favorite Cookie- THE OREO. Loved by people young and old, a timeless classic, the perfect balance between cookie and filling, or is it? We all know the reason all Americans (and Israeli’ s alike) believe that they LOVE Oreos, is because when dipped into milk, in a mere few seconds they turn into soggy goodness. While this recipe is definitely not my most gourmet recipe, it is an adaptation that solves a universal dilemma of ‘ How to eat perfect soggy PAREVE Oreos?’ Soy milk definitely does not do the trick, and pareve ice cream is just never as tasty.
The secret to this recipe is that the Oreo is kept moist and delicious, nestled inside an envelope of chocolate chip cookie dough.
I adapted this recipe from another cooking blog. I replaced the 2 sticks of butter with 8 tablespoons of Smart Balance, which is a butter substitute that I used as a healthier option instead of margarine. I also halved the amount of chocolate chips since the chips make it more difficult to spread the dough evenly to enclose the cookie.
24 Pareve Sandwich Cookies ( I used Trios)
10 oz bag semi-sweet chocolate chips- I recommend using only 1/2
8 Tbs. Smart Balance/or Margarine
3/4 Cups Brown Sugar
1 Cup Granulated Sugar
1 Tbs. Vanilla
3 1/2 Cups All Purpose Flour
1 tsp. Salt
1 tsp. Baking Soda
Preheat the oven to 350 degrees.
Mix the wet ingredients with an electric mixer. Then slowly add the dry ingredients and chocolate chips.
Use a scooper to make even amounts of cookie dough. Place one scoop on top of the Oreo and press down. Then put a second scoop on the bottom of the cookie. Press the cookie dough together to fully cover the entire cookie.
When putting the Oreo inside make sure you keep your hands moist to help spread the dough and ensure the Oreo is fully enclosed.
Bake for 10-13 minutes at 350.