Got the urge to bake, and this recipe from Oh Bite It! hit the spot. This evening turned out to be 1/3 baking, 1/3 bonding time with fiance, and 1/3 pondering math (we watched the latest episode of Are You The One? while mixing the cookie dough and removing filling from Oreo cookies). I tripled the recipe so that I could make cookie dough filling for 2 dozen cupcakes as well as plenty of cookie dough Oreos.
1/2 cup (1 stick) butter, softened to room temp.
3/4 cup brown sugar
1 tsp. vanilla extract (used Penzeys Double Strength Vanilla)
1 1/4 cup flour
Dash of salt
4 tbsp. milk (may not need all of it) (used Blue Diamond Vanilla Almond Milk)
1 cup mini chocolate chips
I tried to use Dustin Rennells’ trick of microwaving the butter for 15-second increments until soft because I had forgotten to leave the butter out on the counter when I left this morning. I learned the hard way to put it on a plate before microwaving, and to only do one 15-second increment. I also learned not to squeeze a softened butter stick too hard when trying to put it in the mixing bowl. Our kitchen island and the nearby bowl of avocados got drenched, movie theater style.
With a mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the salt and flour in stages as you mix until combined. Add in the milk gradually until desired consistency s reached and beat until fluffy.
Gently fold in the chocolate chips with a spoon.
I do not have a mixer, so I was a bit nervous about my wooden spoon mixing being up to par for this. The cookie dough turned out fine and my right arm is stronger now. My fiance is also happy…he constructed a SuperOreo with all the leftover filling!