Oreo Copycat Cookies Food

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!

COPYCAT OREO'S

Steps:

• 1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
• 2. Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
• 3. Cream together the soft butter with both sugars until fluffy with a handheld or stand mixer, about 2 minutes. Slowly whisk in the vanilla and melted chocolate. Mix until fully combined, about 1 minute. Stir in the egg.
• 4. Fold the dry ingredients into the mixture until combined and the dough has formed, 1 to 3 minutes.
• 5. Turn the dough out onto a lightly floured surface. Roll ¼ inch thick and cut into small circles. Place on your prepared trays and bake 8 to 10 minutes, or until the edges are slightly curled. Cool completely before frosting.
• 1. Add the butter to a mixing bowl. Whisk with a handheld or electric mixer until fluffy, about 1 minute.
• 2. Add 1/2 of the powdered sugar. Mix until incorporated. Stir in the remaining sugar and vanilla and continue to stir.
• 3. It will look like the frosting isn't going to work and will be rather clumpy. Keep mixing and it will come together into a creamy filling texture.
• 4. Spread onto the back of a cooled cookie. Sandwich with a second cookie and enjoy!

CHEESECAKE FACTORY OREO CHEESECAKE (COPYCAT)

Steps:

• Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
• All ingredients need to be at room temperature before beginning.
• Beat cream cheese until light and fluffy.
• Keep mixer on a low setting during the mixing and beating process.
• Add sugar gradually and continue beating cream cheese until mixed through.
• Add eggs one at a time and continue to beat until blended.
• Stir vanilla, salt and flour into cream cheese and egg mixture.
• Add the sour cream.
• Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
• Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
• Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
• Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
• Cool on wire rack.
• When cool, refrigerate for 24 hours.

CHOCOLATE OREO CRUMBL COOKIE

Steps:

• Preheat oven to 350°.
• Cream together the butter, granulated sugar and brown sugar.
• Add the egg and vanilla. Mix until light in color and creamy.
• Add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
• Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
• Bake for 12-15 minutes, until the cookies are no longer glossy on the top.
• Allow the cookies to cool on the pan for 20 minutes before frosting.
• While the cookies are cooling, make the frosting by whipping the butter, cream cheese and vanilla until smooth.
• Add the powdered sugar, one cup at a time.
• Add milk a tsp at a time until you've reached your desired consistency, if needed.
• Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
• Add extra crushed Oreos on top for garnish.
• Serve warm. Store in and air tight container either in the fridge or on the counter.

HOMEMADE OREO COOKIES

Steps:

• Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
• Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
• Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
• Preheat oven to 350 degrees F.
• Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
• Roll the dough into small, 2 teaspoon sized balls.
• You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
• Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
• Beat together butter and shortening until smooth.
• Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
• Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
• Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
• Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.

OREO COPYCAT COOKIES

Steps:

• 1. Preheat oven to 350*. Blend cake mix,1/3 cup of water and the 2 tbs.of shortening in a bowl.Knead with your hands until it is pliable like dough. Form dough into 3/4 inch balls and press flat, 1/2 inch apart, on a greased cookie sheets. Bottom of a glass works nice for this. Bake at 325* for 4-6 mins. or until cookies are crunchy. I should think that you could put in fridge the dough in a cylinder shaped rolls for a couple of hours and slice 1/8 inch thick, as well. Let Cookies cool on sheets. Combine the remaining ingredients and mix well. Form into balls about 1/2-3/4 inches in diameter (this is a preference thing in the U.S. and part of the great Oreo cookie debate!), again using your hands. Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge. Makes 2 dozen cookies (4 dozen wafers).

CHEESECAKE FACTORY OREO CHEESECAKE

Steps:

• Crust Mix melted butter with Oreo crumbs and press in a 9-inch spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Note, you do not remove the filling of the cookies when you make crumbs out of them. Leave the filling in the cookies when you crush them.
• All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient). Keep mixer on a low setting during the mixing and beating process.
• Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt, and flour, pour into the cream cheese and egg mixture and beat until smooth.
• Add the sour cream and beat well. Turn off the mixer and stir in the six coarsely chopped Oreo cookies with a spoon. Pour cream cheese into the spring form pan and place the 8 coarsely chopped Oreo Cookies on top of the cream mixture.
• Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The Cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes.
• Turn the oven off.
• When time is up prop the oven door open and let the cheesecake stay in the oven for one hour. The oven should be turned off at this point.
• Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheesecake should season. The flavor ripens and becomes enriched. Yield: 16 servings

OREO CRUMBL COOKIE

Steps:

• Step 1 | Prep Ingredients
• Remove ingredients from fridge and allow to come to room temperature and measure out dry ingredients
• Crush Oreo cookies in a food processor (my favorite way) or by placing in a thick baggie and using a rolling pin to crush the cookies pretty fine, a few chunks here and there are fine, but you don't want them too chunky.
• Step 2 | Making the Crumbl Cookie Dough
• With the paddle attachment, add butter to stand mixer and mix on medium speed until light and fluffy, 1-2 minutes.
• Add granulated and light brown sugar and cream for 2-4 minutes on medium speed, scraping down sides once. Until it is light, fluffy and creamy. I use all-natural cane sugar in my baking, which is a bit more coarse, so I always cream on the longer side.
• Add eggs one at a time, mixing 1 minute for each addition, add vanilla extract. Scrape down the sides of the bowl.
• Stir together flour, cocoa powder, baking soda, baking powder and salt using a fork or a whisk. Add to creamed mixture (mixer on low/stir) ⅓ cup at a time. Stopping occasionally to scrape the sides of the bowl.
• *HIGH ALTITUDE ONLY add 1 tablespoon of water alternately between flour mixture additions, more details below.
• Slowly mix in crushed Oreo crumbs, mixing only until combined -- do not overmix.
• Step 3 | Forming Giant Chocolate Oreo Cookies
• You may choose to make giant Crumbl cookie sized Chocolate Oreo cookies, or smaller -- just be sure to adjust the scoop size and baking times.
• Use a large cookie scoop and scoop two generous balls of cookie dough (about ½ a cup), shape with your hands into a large ball and place on parchment lined cookie sheet. Place 6 large cookie dough balls 2 or so inches apart on each pan.
• Using the back of a tablespoon gently press down into the center of the cookie dough making a well (I actually watched the bakers at Crumbl cookie doing this step), this allows the cookie to spread correctly and the center to bake. Do not skip this step.
• Bake at 350F degrees (375 for high altitude) for 10-12 minutes. I baked for 11 minutes at high altitude, you may need to bake a minute longer at sea level or lower elevations - DO NOT OVERBAKE. Take out of oven once they have spread and look dull.
• Remove from oven and allow to cool 20 minutes on the pan, placed on cooling rack (they will continue to bake and firm up); meanwhile make the buttercream frosting.
• Step 4 | Make Oreo Cream Buttercream
• While the cookies cool for 20 minutes, beat butter until light and fluffy, then slowly add powdered sugar alternately with cream/milk; add vanilla extract or vanilla bean paste and whip on medium until combined, then increase speed to high and beat for 1-2 minutes.
• Scoop buttercream into a gallon sized baggie or large piping bag and snip off ½-¾ inch of the corner or tip or use a piping tip (I like this Wilton Starter Set) and pipe frosting onto slightly cooled cookies in a swirl pattern. Or if preferred you may use a small cookie scoop and spread the frosting on.
• Sprinkle a few additional crushed Oreo crumbs on top.
• StorageStore in large airtight containers (these are my favorites), in a single layer. If unfrosted, store with layers of parchment or waxed paper between cookies. Store on countertop for up to 7 days.
• Freezing | To freeze unfrosted cookies, layer cookies between parchment or wax paper, freeze in airtight baggies or containers for up to 3 months.
• To freeze frosted Oreo cookies | lay on baking sheet and flash freeze for one hour, uncovered. Then place in airtight container, layering with parchment if desired. Keeps frozen up to 3 months. To thaw, remove from freezer, overnight in fridge, bringing to room temperature before serving.

OREO - WHOOPIE PIES - COOKIES - COPYCAT / CLONE

Steps:

• cookie.
• Cream crisco, sugar and eggs together; add cocoa, water and flour.
• Add baking soda, salt and sour milk. Stir all together.
• drop by teaspoons on ungreased cookie sheet. Bake at 350 degrees for 15 to 20 minutes.
• filling.
• Cream together first 5 ingredients and set aside.
• In double boiler or heavy saucepan, cook 1 cup of milk and 5 Tablespoons flour until very thick.
• Remove from heat and cool to room temperature. Add to creamed mixture.
• Beat with mixer until smooth, fluffy and no grains of sugar are left.
• Spread between 2 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.