Oreo Chocolate Chip Cookies

Ingredients for 1 servings:

• 110 g butter, room temperature
• 150 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 380 g flour
• 1 tsp, leveled baking soda
• 1 pinch of salt
• 50 g chocolate drops, baking-proof
• 12 Oreo cookies, or 14 pieces

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

for 12 – 14 cookies with Oreo cookie filling

First, cream together the butter, sugar, and vanilla sugar until creamy. Then add the eggs and mix well. Make sure the eggs are at room temperature, as are all the other ingredients. Mix the flour with the baking soda and salt so that the dry ingredients are evenly distributed in the batter later, as the ingredients mix much better when dry. The chocolate chips are also added to the flour mixture. The flour mixture is then added to the butter and egg mixture and kneaded until a smooth dough is formed. Before you can continue, however, the cookie dough should be refrigerated for another hour. Once the dough has chilled thoroughly and firmed up, you can continue. To do this, coat the Oreos in the batter and place them on a baking sheet lined with baking paper. It is important that the cookies are pressed together well on the sides. Make sure to leave some space between the cookies, as they will expand during baking. Bake the cookies for 12-15 minutes at 180°C (convection oven).