Chocolate Chip Cookie Covered Oreos

Hold up. If the title of this post sounds too good to be true...well it's not. A few weeks ago one of Aaron's students (who came up with Cookie Tuesdays for their class, a weekly holiday which pretty much explains itself) suggested that we make Oreos surrounded by a chocolate chip cookie. I was all set to make them a few days later but between a family emergency and the saga of my finger (check out posts from the recent weeks if you want recipes that are easy to make with only one functional hand) it didn't happen until now. They were worth the wait. Get ready for the deliciousness.

Chocolate Chip Cookie Covered Oreos (makes 14)

4 Tbls. vegan butter, softened
1/3 cup applesauce (about one of the individual cups)
1 Tbls. almond milk
1 tsp. vanilla extract
3/4 cup sugar
1 1/2 cups flour, plus more for rolling out the dough
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 Tbls. corn starch
1/2 cup mini chocolate chips (Enjoy Life makes a great vegan one that is also soy-free)
14 Oreo cookies

*You will also need a glass or round cookie cutter that is about 4" in diameter. Stadium cups work well.

Combine the softened butter, applesauce, almond milk, vanilla, and sugar in a large bowl and beat until well-mixed.

In a separate bowl combine the flour, salt, baking soda, baking powder, and corn starch.

Gradually beat the flour mixture into the wet mixture until just combined, being careful not to over-mix.

Stir in the chocolate chips.

Refrigerate for at least an hour until the dough is super firm. It will be difficult to work with if it is too warm so pop it in the freezer if you're worried about time.

When the dough is ready, preheat the oven to 375 F and prepare a baking sheet covered with parchment paper. Flour your work surface and your rolling pin really well. Roll out the dough until it is as thin as the chocolate chips. Ie the chocolate chips should be level with the dough, they shouldn't be "sunk" into it or sticking out of it. Using your cookie cutter or glass, cut out a circle of dough and place on the baking sheet.

Repeat until you have used all or most of the dough. I was able to make 14 of them.

Next, place an Oreo in the middle of each circle of dough and fold it up, pinching to cover completely.

Turn it over so the seam side is down and repeat with the rest of the dough and Oreos.

Bake for 16-18 minutes until just golden brown on top.

Cool on a wire rack if you have patience but otherwise, just dig in.