Austin Bakes for Japan
Before you get all, “Why am I looking at cookies on a cocktail blog?” just let me say that this is an overt plug for Austin Bakes for Japan, which will be happening at five locations across the city this Saturday. So, the reason you’re looking at cookies is that I baked cookies. Oreo stuffed chocolate chip cookies, to be exact. If you really want some, they’ll be available at the Shops at Mira Vista location of the sale (where I’ll also be hanging out staffing the table).
Austin Bakes for Japan is a sister event to similar sales being held in San Francisco, where the effort started, and in other cities across the country. Our goal is to raise $5,000 for relief efforts in Japan. 100% of the money donated for baked goods or via First Giving will go directly to Americares. All supplies and baked goods are donated. The locations are volunteered.
If you would like to help out, we can still use drop offs of baked goods, especially vegan and gluten-free items. You can also just show up and make a donation in exchange for something delicious. Or, make a donation online. Location information — and contact information, should you want to ask questions or bake something — are available here.
And, finally, should you want to make your own Oreo Stuffed Chocolate Chip Cookies, I used the recipe from Picky Palate:
Oreo Stuffed Chocolate Chip Cookies
2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookiesPreheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE cookies.
My only modification to the recipe is one of presentation — I cut them all in half before sending them out into the world. It’s fun to see the internal layers revealed, and, also, I find otherwise they’re almost too big to bite into.
