Oreo Stuffed Chocolate Chip Cookies

I have an, er… interesting (and slightly unbelievable) story to tell you today.  I broke my foot.  Well, fractured my foot.  And how, exactly, did I fracture my foot?  Nymeria (you know, that baby kitten I introduced here) sprinted and, well, slammed into it.  It was hard enough to make me fall, and you know, fracture my foot, but all it did to Nymeria was scare her a bit (poofy tail and all), thankfully.  After calling across the apartment to Alex from my sorry spot on the floor with pain coursing through my foot and having him find her to see if she was okay, I parked back on the couch to study for the test I had the next day.  But then my foot got a sort of blue goose egg looking thing on it, and it didn’t stop hurting (if you follow me on Instagram, you’ve probably seen the photo).  So I went and got an x-ray.  And I was the person that burst out laughing when the doctor came in to tell me it was fractured.  Because my kitten broke my foot.  And then I proceeded to continually check Nymeria for a concussion the rest of the night.  But she was fine, of course, the hard headed little dear.  All ready to play as soon as I got back.  It’s a good thing she plays fetch, cause otherwise she’d be pretty unhappy at my brokenness.  But that’s my story.  

Because I have a broken foot, I had to make cookies.  Sometimes, that’s all you can do.  And really, it’s made me feel quite better (even if my foot does hurt a bit from all the standing I shouldn’t have been doing while making them).
Now, I am pretty sure that everyone has at least heard of these oreo stuffed chocolate chip cookies that Jenny from Picky Palate so creatively made back in early 2011.  If you haven’t, be sure to head on over there right now and check out all of Jenny’s stuffed cookie recipes (she has a lovely round up of them right here!).  I’ve probably looked at them a couple dozen times, tucking them away in my brain to make another day.  Breaking my foot was just the reason I needed to make them.
Of course, I did try to make them slightly healthier.  I used white whole wheat flour, and I used coconut sugar instead of brown sugar.  I used half coconut oil and half butter.  I also scraped the insides of half a vanilla bean in addition to the vanilla in the recipe, but just because I’m really excited about a pound of vanilla beans I just got.  The vanilla bean is totally not necessary – it just adds a little something extra.  I had these weirdo oreos that claim to be healthier with more fiber, but I don’t really like them, so I won’t mention the brand.  They taste more like real oreos stuffed in a chocolate chip cookie, so that’s a win right there.
These cookies are so perfect – crispy on the outside, soft on the inside, and of course, who doesn’t love oreos?!  If you haven’t made these yet, go do it now.  So good.  And if you have tried these already, go try some of the other stuffed cookies Jenny made!
Oreo Stuffed Chocolate Chip Cookies
adapted from Picky Palate
makes about 2 dozen cookies
1/2 cup butter
1/2 cup coconut oil
1 3/4 cups coconut sugar
2 eggs
1 T vanilla extract (I scraped half a vanilla bean & used 1 t vanilla)
3 1/2 cups (14 oz.) white whole wheat flour
1 t salt
1 t baking soda
10 oz. chocolate chips
24 oreos
In a medium bowl, stir together the flour, salt, and baking soda.  Set aside.
In the bowl of a stand mixer, cream the butter, coconut oil, and sugar, until light and fluffy.  Add in the eggs and vanilla, and mix until well combined.  Slowly add in the flour mixture, mixing until fully incorporated.  Fold in the chocolate chips.
Using a cookie scoop, take one scoop of dough and put it on top of an oreo.  Take another scoop of dough, and put it on the other side of the oreo.  Press the dough down and around the edges, sealing so that the oreo is completely enclosed in dough.
Place on a parchment (or silicone) lined baking sheet, and repeat with the remaining dough and oreos.
Bake for 8-12 minutes, until slightly golden around the edges.  Allow to cool for about five minutes before transferring to a wire rack to cool.
Store in an airtight container.