1-First Step: Preheat your oven to 350 degrees Fahrenheit. It is important to let the oven fully heat up so the cookies begin baking immediately upon entering. Line a large baking sheet with parchment paper. Do not grease the sheet; the parchment paper prevents the cookies from sticking and helps control the spread, keeping them thick and chewy.

2-Second Step: In the bowl of a stand mixer or using an electric hand mixer, cream together the 2 sticks of softened butter with the 3/4 cup of packed light brown sugar and 1 cup of granulated sugar. Beat them on medium speed until the mixture is light and fluffy, usually about 2 minutes. This process incorporates air into the butter, which helps with the texture.

3-Third Step: Add the 2 large eggs and 1 tablespoon of pure vanilla extract to the butter mixture. Mix on medium speed until the eggs are fully incorporated and the batter looks smooth and uniform. Scrape down the sides of the bowl to ensure everything is well combined.

4-Fourth Step: In a separate medium bowl, whisk together the dry ingredients: 3 1/2 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 teaspoon of baking soda. Whisking ensures the leavening agents are evenly distributed throughout the flour.

5-Fifth Step: With the mixer on low speed, gradually add the dry flour mixture to the wet butter mixture. Be careful not to overmix; stop as soon as the flour streaks disappear. Overmixing can lead to tough cookies. Pour in the 10 oz bag of chocolate chips (mini chips work best here) and mix by hand or on low speed just until they are distributed.

6-Sixth Step: This is the fun part. Take a cookie scoop, ideally a 3-tablespoon scoop, and take a scoop of cookie dough. Place this scoop directly on top of a chocolate sandwich cookie. Take another scoop of dough and place it underneath the cookie. You now have an Oreo sandwiched between two layers of dough.

7-Seventh Step: Gently press and cup the edges of the dough with your hands to seal the chocolate sandwich cookie inside. You want to form a slightly flattened ball that completely encloses the Oreo. Make sure there are no gaps or exposed cookie parts, or the Oreo might burn or leak out while baking. If the dough feels sticky, you can lightly flour your hands.

8-Eighth Step: Place the stuffed cookies onto the prepared parchment-lined baking sheet. Leave about 2 inches of space between each cookie as they will spread slightly. Depending on the size of your sheet, you may need to bake in batches.

9-Ninth Step: Bake the cookies in the preheated oven for 9 to 13 minutes. The baking time depends on your oven and how done you like your cookies. For soft, chewy centers, aim for the lower end of the time range. The edges should be just starting to turn golden brown.

10-Tenth Step: Remove the baking sheet from the oven. Let the cookies cool on the baking sheet for at least 5 minutes. They are very soft when they first come out and will firm up as they cool. Moving them too soon will cause them to break. After 5 minutes, transfer them to a wire cooling rack to cool completely.

11-Final Step: Once the cookies are completely cooled, you can optionally cut them in half to showcase the stuffed center for a dramatic presentation. Serve them with a cold glass of milk for the ultimate treat. These Oreo stuffed chocolate chip cookies are best enjoyed fresh but can be stored for later.