This Vegan Cookie Recipe Beats All Cookie Recipes
This is what happens when you put an Oreo into a chocolate chip cookie.
Published Mar 12, 2017 5:00 AM
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(Makes 15 cookies)
“Inception Cookies were one of the things I became known for,” says Carla Polito of Clara Cakes. “People would always buy them thinking that they were just regular chocolate chip cookies, and then bite into them as they were walking away from my table only to stop in their tracks as they realized they were also digging into an Oreo. I like that the cookies themselves are not overly crunchy and the Oreo and chocolate chip batter really work together. Make these cookies for your friends, and don’t tell them what’s inside.”
– 2 cup all-purpose flour + ½ cup – ½ cup brown sugar – ½ cup granulated sugar – ⅓ cup shortening – ⅓ cup butter, room temperature – ¼ cup applesauce – 1 tablespoon vanilla extract – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup chocolate chips – 15 Oreos
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Using an electric mixer with the whisk attachment, mix the sugars, shortening, and butter together until light and fluffy. Add in the vanilla extract and applesauce. Mix until fully incorporated.
3. Using a medium mixing bowl, whisk together the 2 cups flour, baking soda, and salt.
4. Switch the whisk attachment to the paddle attachment on the electric mixer. Add the dry ingredients to the wet ingredients. Mix until the dough is workable, and doesn’t stick to your hands. If it does, mix in a handful of flour. Fold in chocolate chips. Place the ½ cup flour in a bowl.
5. Coat your hands with some of the flour. Roll a 2-inch ball of cookie dough, place on one hand, and press lightly using the palm of your other to spread the dough into a circle big enough to fit an Oreo in the center. Wrap the edges of the cookie dough to cover the entire Oreo. It will probably take some extra molding, which is fine.
6. Place cookies 2 inches apart on baking pan. Coat your hands in flour when they get too sticky. Bake for 10 minutes, or until cookies are golden brown. Let sit on pan for 2 minutes, then place cookies on cooling rack.
Note: Make sure to space these cookies out enough. Typically a sheet of cookies fits about 12, but in this case, I’d stick to 9. Otherwise, the cookies’ edges will bake together.