Cookieception: You’re Welcome.

Dear Sam,

As you may have already figured out by now, I love baking.

Back home, I had this dream of building my own bake shop and making everyone fat. I created Oh Dough! (Inspired by Homer Simpson’s Doh! moment) and baked to my heart’s content. My most famous piece, the ever sinful, Oreo stuffed chocolate chip cookie–or the cookieception.

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This was my sad attempt for a collage of some of my customers’ Instagram posts.

And because you love it so much, thought I’d write you the recipe. (So that maybe, for a change, you can bake for me.)

Disclaimer: This takes a lot of patience. And love.

First thing you’ll need to do is gather up all the ingredients. All you will find in the cupboard and fridge.

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • large eggs
  • 2 cups chocolate chips
  • Oreo Cookies

Begin preparing the cookie dough. Dry bowl: Flour, salt, baking soda. Wet bowl: butter in room temperature with the sugars, vanilla extract and whisked eggs. I usually mix all the wet stuff in a bigger bowl and then when both bowls ready–slowly mix the dry stuff with the wet stuff. (I’ve said stuff three times in a sentence, sarry.)

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And then mix in all the chocolate chips. (This is my favourite.)

IMG_3134.JPGPlease try not to eat the cookie dough at this point. It will call you out but resist temptation. (Raw eggs and all.)

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I have also made sure Oliver keeps an eye on you while you’re doing this.

Before I move on, I turn on the oven at 190 C / 375 F

Next, the most teeeeedious part of all.

Get a decent amount of cookie dough on your (clean) hands. Flatten it out. Put an Oreo cookie on it then try covering the Oreo with the dough. Make sure its fully covered. You can get more dough from the bowl if needed. But it doesn’t have to be a lot because when you bake them, they rise and fatten up anyway. As long as it’s covered with a thin layer, that should do.

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I line up about nine on a baking tray.

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This is enough to give them space to grow into–well, tiny spaceships. Bake for 9 to 11 minutes or until golden brown.

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Let them stay in the baking tray for two minutes before you transfer them to cool down in the racks.

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And Voila!

I wish you well in your baking endeavours and except a nice fresh batch from you tomorrow.

Hoping you don’t make a mess in the kitchen,

Isabel