I’ve been experimenting with Instagram’s new video feature, because I have a weakness for stop-motion animation (regardless of quality) and the concept of 15-second cooking shows. Now that’s the perfect length for a tutorial in my impatient mind.
So what would I try first? Chicken enchiladas. It was a little ambitious, and it took two whole Insta-vids to show how to make it. (I’m working on my skills, okay?)
So what did I try second? Picky Palate’s Oreo-Stuffed Chocolate Chip Cookies! They’re so easy — and freaking tasty — that you have NO excuse not to make them. I’ve heard Rolos and Reese’s Cups also make great, gooey centers.
For Freshman 15-avoiding purposes, you may want to cut yourself off after one. Okay, two.
Special Equipment: Oven, oven mitts, baking sheet, spatula
Ingredients:
- Chocolate Chip Cookie Dough (go ahead, just buy the Nestle Toll House log from the refrigerated foods section — we won’t judge)
- Oreos (1 per cookie; one tube of dough makes about 15 stuffed cookies)
Steps: Follow a basic chocolate chip cookie recipe (or oatmeal chocolate chip, or a gluten-free chocolate chip), then wrap the dough around an Oreo and bake at 350 degrees for 8-10 minutes. Yup, that easy.