Giant Soft Cookie Oreos
- FOR THE COOKIES:
- 1-2/3 cup All-purpose Flour
- 1-1/2 cup Sugar
- 3/4 cups Unsweetened Dutch Processed Cocoa Powder
- 1/4 cups Non-fat Dry Milk
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 1 Tablespoon Instant Coffee Granules
- 1/2 cups Plus 1 Tablespoon Plus 1 Teaspoon Canola Or Vegetable Oil
- 3 Large Eggs
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese, Room Temperature
- 8 Tablespoons Unsalted Butter, Room Temperature
- 3 cups Confectioners Sugar
- 2 teaspoons Vanilla Extract
- For the cookies:
- Preheat oven to 350 F.
- Whisk together all of the dry ingredients for the cookies (the first 8) in a large bowl until it's all combined. Beat in the oil and eggs until it forms a rough, semi-crumbly dough.
- Scoop out the dough with a 2 tablespoon cookie scoop and place about 2-inches apart on a baking sheet lined with parchment paper (I made my cookies in two different batches). Bake for 8-11 minutes or until the cookies are set (they will seem underdone but they will continue to cool while baking). Let them cool on the baking sheet for about 3 minutes then transfer to a cooling rack to cool completely.
- Meanwhile, in a large bowl beat together the cream cheese and butter until creamy. Add in the sugar by the 1/2 cup, beating will after each addition. Beat in the vanilla extract until combined. Spread the filling mixture onto the bottom of half of the cookies once the cookies have completely cooled, then sandwich them together with another cookie. Enjoy!
allpurpose, sugar, ube, ubc, baking soda, baking powder, salt, coffee, canola or, eggs, filling, weight cream cheese, unsalted butter, confectioners sugar, vanilla
Taken from tastykitchen.com/recipes/desserts/giant-soft-cookie-oreos/ (may not work)