Most weekends the children will partake in some sort of baking or cooking. Jack, who's almost eleven, had Oreo stuffed cookies bookmarked on the computer for months. When we picked up some Oreos on offer I thought this would be the perfect opportunity to try making a batch. About this time last year, I had tested so many cookie recipes, to perfect one to include in my book Apron Strings, and I was eventually satisfied with the recipe I came up with. These cookies are based on my Peanut & Chocolate Chip Cookie recipe which is featured in the book. These cookies can be made without the Oreos and simply baked for a few less minutes, however, the Oreos make them look rather impressive, especially to an Oreo fanatic like my Jack.

Millie & Fionn were Jack's designated helpers for cookie making.

A large spoonful of cookie dough is placed on top and underneath the Oreo. 

The cookie dough is then gently molded around the Oreo.

All ready for the oven.

Double Chocolate Oreo Stuffed Cookies

150g dark chocolate (Can be omitted for a paler, less chocolatey cookie)
175g Butter
115g Light Brown Sugar
150g Granulated Sugar
1 free-range egg
1 tsp Vanilla Extract
260g Plain Flour
1 tsp Baking powder
100g chocolate chips
15 oreo cookies


Preheat the oven to 200C/fan 180C/gas mark 6. Line 3 baking trays with parchment paper.
1. Melt the chocolate in a heatproof bowl, over some simmering water and once melted leave to one side.
2. In a large mixing bowl, cream the butter and sugars together, until pale and creamy{takes about 5-7 minutes}
3. Lightly whisk the egg in a cup and add the vanilla extract. Slowly add this to the mixing bowl, whisking for another 2 minutes. Pour in the melted chocolate and mix until it is well combined. 
4. Sieve the flour and baking powder into a bowl, and then add to the mixing bowl, stirring well to combine.
5. Add the chocolate chips and mix again until they are evenly distributed.
6. Using a soup spoon or an ice cream scoop place a scoop of the cookie dough on top of the Oreo. Place another scoop underneath the Oreo. Gently mold the dough around the Oreo until it is completely encased.  Repeat with the remaining Oreos. 
7. Place on the prepared baking trays, a few inches apart, and place in the preheated oven for 12-16 minutes, until the cookies are cooked through. 
8. Let cool slightly on the baking tray, to avoid the cookie crumbling, before transferring to a wire tray.

Best enjoyed with cold milk. 

I think my days for exchanging Valentine's Day cards have truly passed, however I do really like the sentiment of Valentine's. The little men in my life will always put wonderful effort into making me the most beautiful cards to treasure. In return, I will normally have a treat of some love heart shaped food to mark the day for them. They adore French Toast so these love heart shaped toasties are amorously welcomed on Valentine's morning. 
My little lady takes dusting icing sugar very seriously!

2 eggs
2 tbsp cream or milk
1/2 tsp vanilla extract
4 slices of bread, white or brown

25g butter
To Serve
Icing sugar, for dusting
Sliced strawberries


1. Whisk together the eggs, the cream/milk and vanilla extract in a bowl.
2. Makes bread hearts using some heart shaped cutters.
2. Place a frying pan over a medium heat and melt the butter. Soak the pieces of bread on both sides in the egg mixture, then place in the pan. Cook for 2 minutes on each side, until the bread is deep golden.
3. Place on a warmed plate and dredge generously with icing sugar to serve alongside some sliced strawberries. 

Product testing is an important role for any kitchen helper!