2 1/4 c ap flour
1 tsp baking soda
1 tsp salt
1 cup dairy free butter - chilled (I used Earth Balance Soy Free "Buttery" Sticks)
3/4 c granulated sugar
3/4 c light brown sugar
2 tsp vanilla extract
2 eggs, chilled
7 Oreos crushed by hand into irregular crumbs + Oreos for stuffing
preheat oven to 350 and line baking sheet with parchment. Set aside.
In the bowl of a stand mixer combine butter and sugars. Cream until light and fluffy. Add in eggs and vanilla extract and mix until combined. Gradually beat in all remaining ingredients except Oreos. Once dough is formed add in Oreo crumbs and mix thoroughly.
Chill dough in fridge for 20-30 minutes.
Take about 1 tbs of dough and form a disc the side of an Oreo. Place Oreo on top of disc. Take another tbs or so of dough and make a disc for the top. Pat edges together until Oreo is hidden inside. Freeze stuffed dough/Oreo for 10-15 minutes.
Take straight from freezer and put on baking sheet and in the oven. Bake until edges are browned. Air on the longer side of baking as you don't want cookies too raw in the middle. Cook for 14-22 minutes checking sides and bottoms. The reason the range is so big is it depends on amount of time freezing and size of cookie - these factors can all make the time shorter or longer so keep checking.
Let sit on baking sheet for 10 minutes before transferring to wire rack to cool completely.
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