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Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside. In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined. Add eggs one at a time, mixing between each egg. Add flour mixture and mix until just combined.
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Pre-heat oven to 350ºF. Make cake mix as directed by combining the mix, eggs, oil and 1 ¼ cups water in a large bowl. 15.25 ounces funfetti cake mix, 3 eggs, ½ cup vegetable oil. Grease the bottoms and sides of each cup of a muffin pan. Press about 1 tablespoon of cookie dough into the bottom of each section.
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When ready, preheat oven to 375 degrees. Grease a muffin tin or use cupcake liners to ensure they don't stick. Scoop 1 tablespoon of dough and press into the bottom of a cupcake well covering the bottom. Top with an Oreo cookie. Scoop a second tablespoon of dough and press on top, being sure to cover up the Oreo.
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In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth. Add the vanilla extract and eggs. Beat again. Add salt. Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
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Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown. Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely. Enjoy with your favorite glass of milk, tea, or coffee.
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Preheat oven to 350°F. Line three or three 8 inch round pans with parchment rounds, and grease with non-stick cooking spray. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment or hand mixer until fully combined.
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Add the eggs and vanilla extract. Mix into butter and sugar until the eggs are well beaten. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough starts to form. Next add the crushed Oreos and sprinkles and mix to combine.
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Put your mixing bowl and whisk in the freezer for 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Slowly add the dry vanilla cake mix and powdered sugar and continuing beating until stiff peaks form. Set the whipped cream aside.
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Add in 1/4 tsp salt, 1 tsp baking powder, 1/2 baking soda, and 1 tsp of cream of tartar or cornstarch. Mix together on a low speed until the ingredients are just incorporated. With the mixer running on low speed, slowly add 1 1/2 cups of all-purpose flour into the batter in two additions.
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Preheat oven to 350. Mix together the melted butter, white sugar and brown sugar for 2-3 minutes. Stir in the vanilla and egg, mix until the egg is mixed in. In a separate bowl combine the flour, baking soda and salt. Add the dry ingredients to the wet, stir just until almost combined. Add the Oreos and sprinkles.
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Flatten the dough with your palms and place an Oreo in the center. Fold and roll the dough around the Oreo and repeat for each cookie. Place the cookie tray in the fridge for an hour or overnight to let the flavors settle. When you are ready to bake, preheat the oven to 350°F, baking for 11 to 13 minutes or until the edges are set.
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Pre-heat the oven to 350-degrees F. Grease and flour two 6-inch round cake pans and set aside. Sift together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, mix together the oil and sugar until combined. With the mixer on low, add in the vanilla and egg, and egg yolk.