Homemade Oreos

My sisters have been so disgruntled with me because I haven't posted anything yet, but I told them that I was waiting for something really good to post and I finally found it, Homemade Oreos!! I can't emphasize enough how excited I was about these. I love oreos!! It started this morning when Luke, my nephew, asked if we could make cookies. I wanted to try something new so I started looking at a few blogs to get some ideas. ( I have to add that when I found myself doing that I was shocked. It's taken a lot of work for Christine to get me into blogging.) The first blog I went to was Smitten Kitchen and there I found this recipe.
I don't know what she was doing that I didn't but my cookies did not turn out how they were supposed to the first time so I made them again with a few minor adjustments. My dough never came together so I added a dash of milk, just enough to make the dough hold together.

Chocolate Wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar *
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
*if you want the cookies to be less sweet and more like the original then reduce the sugar to 1 cup.

Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Then the milk as needed. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

The cookies only need to bake for 9 minutes. They will look slightly undercooked when you take them out.

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Mix butter and shortening on low speed and gradually add the sugar and vanilla.

I have to admit I was a little shocked when I saw the vegtable shortening. It's not something even I would use, especially in icing. Naturally Christine doesn't keep it on hand, and I wasn't about to take two overly hyper boys and a baby into the store just for that so I used butter and it worked just fine.
Here is where I really began to tweak the recipe. When I was done making the filling we all had to have a taste and none of us, even baby Mac who's one, was overly impressed. So I decided to turn it into the mint filling. I added roughly 2 teaspoons of mint extract and a few drops of green food color to make it pretty. Then I got really ambitious and wanted to try peanut butter. I don't know about you but I think everything is better with a little peanut butter. Also the boys absolutely love the stuff so it was a unanimous decision. I mixed peanut butter, powered sugar, and vanilla. Sorry but I didn't measure anything for this part so it's up to your discretion.
Now I'm really not trying to brag about my baking abilities because I know that I'm not quite as good as my sisters, BUT I know these cookies were good becasue Christine was very impressed! And let me tell you that doesn't happen very often. Pair these with a glass of milk and you have a totally scrumptous treat that everyone will enjoy.

1 comment:

  1. Yum!! Sounds delicious!! Plus I love the options of mint or peanut butter....definitely going on my list of cookies to make! (Also good job posting!! :D )



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