HOMEMADE OREOS
A simple homemade version of your favorite cream-filled chocolate cookie. Plus, make homemade mint Oreos too!
Provided by Sally
Categories Cookies
Time 2h
Number Of Ingredients 13
Steps:
- Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.
- Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You'll make 3-4 batches (38-40 cookies total).
- In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners' sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.
- Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.
HOMEMADE OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
OREO COOKIES - THE EASY WAY
We made over 300 of these cookies for a school function. This recipe is simple to make and will not fail if you follow the recipe. Note the extra tips at the end of the recipe. Make them as large as you wish.
Provided by Chef Dee
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 247.8, Fat 13.5, SaturatedFat 2.4, Cholesterol 35.2, Sodium 362.5, Carbohydrate 31.1, Fiber 1, Sugar 16.4, Protein 3.6
OREO COOKIE BALLS
Can't decide between cookies and confections? You don't have to! These chocolate-covered cookie balls feature a filling of cream cheese and crushed cookies.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 1h45m
Yield 48
Number Of Ingredients 3
Steps:
- Mix cream cheese and cookie crumbs until well blended.
- Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
- Refrigerate 1 hour or until firm.
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