Homemade Soft Oreo Cookies Food

HOMEMADE SOFT OREO COOKIES

Steps:

• Mix all ingredients together. It is very thick.
• Scoop out in balls on ungreased cookie sheet.
• Bake 350°F for 10 minutes. (it may not look done but it is).
• Cool 10 minutes. When cool, spread vanilla cream frosting in between two cookies to make a sandwich.
• Variations: add chocolate chips to batter. Mint chips are great.
• Use ice cream instead of frosting to make fantastic ice cream sandwiches.
• Can also be used as a base for a cookie hot fudge sundae.

HOMEMADE OREOS RECIPE BY TASTY

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

HOMEMADE OREO COOKIES

Steps:

• Cookies:.
• Mix cake mix, eggs and oil together well.
• Shape into marble size balls.
• Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
• Filling:.
• Mix margarine, cream cheese, icing sugar and vanilla together.
• When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.

HOMEMADE OREO COOKIES

Steps:

• For the wafers:.
• 1.In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
• 2.Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
• 3.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.).
• 4.Bake for 9 minutes at 375°F Set on a rack to cool.
• For the filling:.
• 1.Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
• 2.Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
• 3.To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn't matter much.).
• 4.Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. (If you do this really fast, it will look like you are spinning records. See above.).
• 5.Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!

EASY HOMEMADE OREOS RECIPE

Steps:

• Preheat oven to 350 degrees. Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick. Roll dough into balls, making sure they are all similar in size. Place dough onto ungreased cookie sheet and bake for 8 minutes. Immediately transfer cookies to a cooking rack.
• Mix together butter, milk, vanilla and powdered sugar until smooth. Spread onto cooled cookies and sandwich together.

EASY OREO COOKIE CRUST RECIPE

Steps:

• Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
• 2. Add the Oreo crumbs to a bowl and combined with the melted butter.
• 3. Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
• 4. For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes.

OREO COOKIES - THE EASY WAY

Steps:

• Pkg. size are approximate as I converted from metric.
• Pour the cake mixes into a large mixing bowl, whip through the dry mixture with a whisk breaking up the lumps.
• In a separate bowl, stir the remaining ingredients together, then add to the cake mix, stirring with a wooden spoon until smooth and moist.
• Spray cookie sheets with cooking spray.
• Roll the dough into balls the size of an egg.
• Place 12 on a sheet, press down just slightly with 2 fingers.
• Bake at 325°F for 12 minutes.
• Let them cool on the pans for 5 minutes before removing.
• Let cool at least another 10 minutes, then frost one side with canned frosting.
• Tips: I've tried several different brands of cake mix. Your no name, generic, or store brand works best. Do not use Dr.Oeker (sp?),Baking the cookies at low temperature and leaving them on the pan makes them spread out nicely, I use canned cream cheese icing, Don't forget that if you make you use real cream cheese, you will have to store the cookies in the fridge, These can be left out for a couple of days at room temperature, After that, I put them into the fridge or in a cool spot at night,.
• I always double this recipe, They will go fast.

EASY OREO PIE

Steps:

• Thaw cool whip. In a bowl, blend together the chocolate pudding and milk in a mixing bowl until smooth. Blend in 1/2 cup of cool whip. Stir until smooth.
• Pour the pudding mixture into the prepared oreo pie crust.
• Top with remaining cool whip. Refrigerate until ready to serve.

HOMEMADE OREOS WITH CREAM CHEESE FROSTING (CAKE MIX COOKIES)

Steps:

• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silpat.
• In a large bowl or stand mixer, beat together the cake mix, oil and eggs. Mix until combined.
• Use your hands to roll the dough into balls that are a little smaller than a golf ball. Place them about 2 inches apart on the baking sheet.
• Bake at 350 for 9-11 minutes. Take them out when they have just barely stopped shining on top.
• Make the rest of the dough into cookies and bake.
• Clean out your mixing bowl (or get a new one) and make the Cream Cheese Frosting. I used 2 cups of powdered sugar, but you can use more to taste.
• Use a spatula or knife to spread frosting on the bottom of a cookie. Top with another cookie.
• Eat with a giant glass of milk!

HOMEMADE OREO COOKIE RECIPE

Steps:

• Preheat the oven to the temperature stated on the cake box.
• Mix the cake mixes, eggs and oil in a bowl until the mixture is well blended. It won't look anything like a cake mix, but it's not suppose to. It has to be thick to give you the soft cookie outside.
• When blended together, roll into balls whatever size you like. I usually make them the size of the rim of an 8 ounces glass when they are flattened. Put on a cookie sheet. Don't flatten too much. (You can use a fork to flatten them or your fingers).
• Place the oreo cookies in the pre-heated oven. Bake in the oven as per the directions on the box for cup cakes.
• While the outsides are baking it's time to make the filling. Beat the cream cheese until its creamy and has no lumps. Add vanilla and icing sugar and mix until blended. Place the icing in the fridge until the cookies are baked and cooled.
• Once cooled, spread the cream cheese icing on one cookie and then sandwich it with another one.

OREO COOKIES RECIPE

Steps:

• In a stand mixer with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
• Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix.
• Add the remaining flour, 1/4 cup at a time until you get a pretty dry dough. You don't want the dough to be sticky at all and it might even crumble just a little. Don't be worried about a dry dough; we want a crispy cookie that doesn't spread when baked.
• Divide the dough into 3 balls and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.
• Now if your world is crazy like mine and 3 hours instead of 15 minutes pass before you get back to baking, let the dough rest at room temperature for 15 minutes. The butter makes the dough super stiff if it's too cold.
• Preheat your oven to 350 degrees. Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface. Roll the dough thin! We are talking 1/4 inch to an 1/8 inch thick.
• Use a 2 inch circle cutter to cut out the cookies.
• Place on a cookie sheet and bake for 8-9 minutes. It's super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you'll need to adjust as you go.
• Repeat with the rest of the dough. Place the cookies on a wire rack to cool.
• While the dough is chilling, mix up the cream filling. Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the consistency of play dough.
• Divide the filling in half and roll it into a log that is about 2 inches wide. Roll the log in plastic wrap and let it chill in the fridge while the cookies are baking.
• After the cookies are cool, it's time to assemble! Remove the filling from the plastic wrap. Using a sharp knife, slice off a piece that is between 1/4 to a 1/2 inch thick.
• This is the fun part of making your own Oreos. You can have traditional cream thickness, double stuffed, or even triple stuffed.
• Stack a cookie, cream, and then another cookie. Press lightly together. Repeat, repeat, repeat.
• Store in an air-tight container for up to a week.

CRUSHED OREO COOKIES RECIPE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, set aside.
• In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
• Add eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
• Add the flour mixture and mix on low until just combined, then add the chocolate chips and the 1 cups of the crushed Oreos, reserving about 1/2 cup to sprinkle on top of the baked cookies. Mix just enough to combine all ingredients, making sure to scrape the bottoms and sides of the bowl.
• Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 1/4" balls. Line them up 2" apart on a baking sheet lined with parchment paper or a Silpat, then use the palm of your hand to press the balls down gently so the dough ball is about 3/4" thick.
• Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and sprinkle the reserved Oreo Cookie pieces on top of the cookies.
• Let the cookies cool on the baking sheets for a couple minutes before moving them to a wire rack to cool completely. Enjoy!

OREO PANCAKES

Steps:

• For the whipped cream: Whip the heavy cream with a handheld electric mixer in a medium bowl until just beginning to visibly thicken, about 1 minute. Add the confectioners' sugar and vanilla and continue to whip on medium speed until the cream just holds a stiff peak, 30 to 45 more seconds. Take care not to over whip the cream or it will begin to separate. Keep the cream chilled in the refrigerator.
• For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Sift the flour, cocoa powder, cornstarch, granulated sugar, baking powder, salt and baking soda in a large bowl.
• Whisk the milk, butter, eggs and vanilla in a separate medium bowl. Whisk the egg mixture into the flour mixture until halfway combined. Fold the crushed cookies into the batter until just combined (it's OK if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup of the batter into the skillet, spreading it into a 4-to-5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, 45 seconds to 1 minute. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 30 seconds to 1 minute more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
• Assemble the pancake stacks: Place one pancake down on a plate. Spread 3 tablespoons of the whipped cream over the pancake followed by more crushed cookies as desired. Place another pancake on top of that followed by another 3 tablespoons of whipped cream and more crushed cookies as desired. Top the stack with one more pancake for a total of 3 pancakes. Drizzle the stack with chocolate sauce, top with 2 more tablespoons of whipped cream and more crushed cookies.

'OREO' COOKIES

Steps:

• Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
• Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
• Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
• Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
• Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
• Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
• Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

OREO COOKIE COOKIES

Steps:

• Mix 125g softened butter/margarine and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Crush the oreo biscuits into small chunks, as fine as you can. Pour them into the bowl and stir. Sift over 300g plain flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.
• Roll out the dough and cut into your choice of shape and size.
• Melt the oreo cream in the microwave (high power for 2 minutes) and pour it over the top of your cookies. This will harden in the oven.
• Put the cookies in the oven on Gas Mark 4/180C/fan 160C for 15-20 minutes.